Name: Lemon Poppy Seed Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 1 ¾ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 ½ tbsp poppy seeds, plus more for garnish; ¾ cup white sugar; 2 tsp lemon zest (from 2 lemons); ½ cup unsalted butter, at room temperature; 2 eggs; 1 tbsp fresh lemon juice (a little less than ½ lemon); 1 tsp vanilla extract; ½ cup sour cream (4% or 14%); ½ cup milk or unsweetened plant-based milk; ⅓ cup white sugar; 2 tsp lemon zest (about 2 lemons); ⅓ cup fresh lemon juice (2-3 lemons); 1 egg; 2 egg yolks; ¼ cup unsalted butter, cubed (cold or at room temperature); ½ cup heavy whipping cream (35%); ½ block cream cheese (½ cup / 125 g), at room temperature; 1 tbsp white sugar; ½ tsp vanilla extract

Lemon Poppy Seed Cake

Servings

to 10 servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

I love light cakes—the kind you actually want to eat after a good meal. You know me, lemon and I have a long love story. And this cake is exactly that: a burst of freshness with just the right touch of indulgence.

Ingredients

Cake
1 ¾ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 ½ tbsp poppy seeds, plus more for garnish
¾ cup white sugar
2 tsp lemon zest (from 2 lemons)
½ cup unsalted butter, at room temperature
2 eggs
1 tbsp fresh lemon juice (a little less than ½ lemon)
1 tsp vanilla extract
½ cup sour cream (4% or 14%)
½ cup milk or unsweetened plant-based milk
Lemon Curd
⅓ cup white sugar
2 tsp lemon zest (about 2 lemons)
⅓ cup fresh lemon juice (2-3 lemons)
1 egg
2 egg yolks
¼ cup unsalted butter, cubed (cold or at room temperature)
Whipped Cream Cheese Frosting
½ cup heavy whipping cream (35%)
½ block cream cheese (½ cup / 125 g), at room temperature
1 tbsp white sugar
½ tsp vanilla extract

Instructions

Preheat the oven to 350°F and place the rack in the middle. Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the cake. In a medium bowl, mix 1 ¾ cups flour, 2 ½ tsp baking powder, ½ tsp salt, and 1 ½ tbsp poppy seeds. Set aside.
In a large bowl, combine ¾ cup sugar and 2 tsp lemon zest. Rub the sugar with your hands to release the lemon fragrance. Add ½ cup butter (room temp) and beat with an electric mixer for 2-3 minutes until the texture is light and fluffy.
Add 2 eggs, 1 tbsp lemon juice, and 1 tsp vanilla extract. Beat to combine.
Mix in ½ cup sour cream and beat again.
Gradually add half of the flour mixture, mixing with the electric mixer.
Pour in ½ cup milk and mix well.
Add the remaining flour mixture and mix until fully combined with the electric mixer.
Transfer the batter to the prepared pan and spread evenly with a spatula. Bake for 27-30 minutes or until a toothpick inserted comes out clean.
Prepare the lemon curd. In a small saucepan, combine ⅓ cup sugar, 2 tsp lemon zest, ⅓ cup lemon juice, 1 egg, and 2 egg yolks. Place over medium heat, whisking frequently. After about 5 minutes, the curd should thicken. Remove from heat, add ¼ cup butter, and whisk until smooth. Transfer to an airtight container or bowl and let cool. Store in the fridge.
Prepare the whipped cream frosting. In a large bowl, whip ½ cup heavy cream until soft peaks form. Add ½ block (125 g) cream cheese, 1 tbsp sugar, and ½ tsp vanilla extract. Beat until smooth. Store in the fridge until ready to use.
Assemble the cake. Once baked, let the cake cool for 5-10 minutes before removing it from the pan. Transfer to a plate and let cool completely. If serving later the same day or the next day, cover with plastic wrap and keep at room temperature.
When ready to serve, spread the whipped cream frosting over the cake. Add a few spoonfuls of lemon curd and spread evenly. Sprinkle with extra poppy seeds. Store the assembled cake in the fridge.

Notes

If you have leftover lemon curd, store it in the fridge in an airtight container for up to 2 weeks. I love adding it to plain yogurt for breakfast!

Lemon Poppy Seed Cake