The Ultimate Homemade Lemon Poppy Seed Cake with Zesty Lemon Curd and Cream Cheese Frosting
Having spent six years immersed in the world of professional baking, I can attest to the enduring popularity of lemon poppy seed cake. It was a staple in every bakery I worked in, a dessert that transcended seasons and always brought joy. However, I often found that these commercial versions frequently relied on artificial lemon flavorings, which, while convenient, never truly captured the bright, vibrant, and genuinely fresh taste that real lemon provides. After witnessing the overwhelming excitement and love for my incredibly popular zesty lemon poppy seed cupcakes, I knew it was high time to take this beloved classic and give it the authentic, homemade upgrade it truly deserved. My mission was clear: create a lemon poppy seed cake that bursts with natural flavor and unparalleled texture.
This perfected version of the lemon poppy seed cake is a dream come true for any citrus dessert lover. It features a deliciously moist and tender crumb, generously studded with crunchy poppy seeds in every bite, providing a delightful textural contrast. The cake itself is deeply infused with the bright, aromatic essence of fresh lemon zest and juice, ensuring a natural, tangy flavor profile that dances on your palate. Elevating this experience further is a luscious, homemade lemon curd filling, bursting with intense citrus notes, and all enveloped in a rich, silky smooth cream cheese frosting. This frosting is so irresistibly good, you’ll be tempted to savor it by the spoonful before it even reaches the cake!
The final creation is a beautifully balanced dessert: wonderfully light, vibrantly tangy, and incredibly refreshing, yet simultaneously rich and satisfying. It’s a cake designed to make every occasion special, and its irresistible flavor ensures you’ll always be reaching for another slice. This isn’t just a cake; it’s a celebration of fresh, authentic lemon goodness, reimagined for the ultimate homemade indulgence.
My absolute love for baking with fresh lemon is evident in my extensive collection, boasting over 20 lemon-packed recipes! If you’re a fellow citrus enthusiast, you’re sure to find many more delightful creations to explore. Among these, my mom’s all-time favorite is my exquisite raspberry lemon cake. This moist lemon cake is a true masterpiece, featuring layers generously filled with a sweet and tangy homemade raspberry jam, creating a harmonious blend of flavors that’s simply irresistible. It’s perfect for a special occasion or just a lovely treat!
Let’s Make It! Step-by-Step Guide to Baking Perfection
You’ll find the complete list of ingredients with precise measurements, along with detailed, printable instructions, conveniently located in the recipe card at the bottom of this page. This section offers an expanded guide to each step, providing helpful tips and insights to ensure your cake turns out perfectly!
1
Mix the butter into the dry ingredients. This foundational step utilizes the reverse creaming method, a brilliant technique proven to yield an exceptionally soft, fine, and moist cake crumb. Start by adding your room-temperature, cubed unsalted butter directly into your pre-whisked dry ingredients. Mix on low speed, allowing the butter to gradually incorporate into the flour mixture. Continue until the mixture transforms into a uniform texture resembling coarse sand or fine breadcrumbs. This process coats the flour particles with fat, which helps to tenderize the cake by preventing excessive gluten development, resulting in a wonderfully delicate and tender final product.
2
Mix in the wet ingredients gradually. Once your dry ingredients and butter are well combined into that sandy consistency, it’s time to introduce the liquid elements. Begin by adding approximately half of your prepared wet ingredient mixture (eggs, milk, cream, sour cream, oil, and lemon juice) to the dry mixture. Mix on low speed until all the flour is just moistened and the batter starts to form a pasty consistency. Be sure to scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated. Then, add the remaining half of the wet ingredients and continue mixing on low speed until the batter is completely smooth and cohesive. Avoid overmixing at this stage to prevent a tough cake.
3
Pour the batter into two 8-inch cake pans and bake the cake layers. Proper pan preparation is key to easy cake removal. Begin by lightly greasing the sides of your two 8-inch cake pans with butter or baking spray. Then, line the bottoms of the pans with a round of parchment paper. This ensures that your delicate cake layers will release effortlessly after baking, preventing any sticking or crumbling. Distribute the batter evenly between the prepared pans. Bake according to the recipe card until golden and a toothpick inserted comes out with moist crumbs.
4
Once baked, allow the cake layers to cool completely on a wire rack. Knowing when your cake is perfectly baked is crucial. You’ll know the layers are done when their edges appear beautifully golden brown, and a toothpick inserted into the very center of the cake comes out either clean or with just a few moist crumbs clinging to it. Immediately upon removing them from the oven, place the pans on a wire rack to begin cooling. After about 30 minutes, gently invert the cakes onto the wire rack to allow them to cool completely. Cooling thoroughly is essential before frosting to prevent your beautiful frosting from melting.
5
Prepare the creamy and bright lemon curd filling. This luscious lemon curd can be made at your convenience – either as the very first step in your baking process or while your cake layers are busy baking and then cooling. Preparing it ahead of time allows the flavors to deepen and the curd to chill properly, which is essential for its ideal consistency. Once prepared, transfer the curd to a clean bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and chill it in the refrigerator until you are ready to assemble your cake. A well-chilled curd will be easier to spread and more stable in the cake.
6
Whip up the luxurious cream cheese frosting. This silky cream cheese frosting perfectly complements the tangy lemon curd and moist cake. Ensure your butter is at room temperature and your cream cheese is cold for the best consistency. Beat them together until smooth, then gradually add powdered sugar until light and fluffy. If you envision a cake with a more generous, full coverage of frosting, I highly recommend increasing the recipe by 1.5 times or even doubling it. This will provide ample frosting for both filling, a crumb coat, and a thick, smooth outer layer for a truly decadent finish. This ensures you have plenty to work with for a beautifully decorated cake.
7
Pipe a sturdy border of frosting around the edge, and fill it with half of the lemon curd. This is a critical step for a well-structured layer cake! Once your first cooled cake layer is on your serving platter, lightly trim the domed top to create a flat surface, exposing the moist crumb. Spread a very thin layer of cream cheese frosting over the trimmed top. Then, using a piping bag (or a zip-top bag with the corner snipped), pipe a thick, even border of cream cheese frosting around the entire circumference of the cake layer. This creates a protective dam. Now, carefully spoon half of your chilled lemon curd into the center, contained within the frosting border. This prevents the tangy lemon curd from spilling out and mixing with your frosting, ensuring clean layers and a beautiful presentation.
8
Place the second cake layer upside down and chill for 30 minutes. After trimming the second cake layer similarly to the first, carefully place it on top of the lemon curd-filled layer, ensuring it’s upside down. This technique creates a perfectly flat top for your cake, making it much easier to frost smoothly. Once assembled, transfer the entire cake to the refrigerator and allow it to chill for at least 30 minutes. This critical chill time allows the piped frosting border to set and firm up, effectively locking in the lemon curd. The result is a much more stable cake that will be significantly easier and less messy to frost in the subsequent step, ensuring a clean and professional-looking finish.
If you’re anything like me, you probably always have a random jar of poppy seeds tucked away in your kitchen cabinet, eagerly awaiting their next starring role. Put them to fantastic use and whip up my incredibly soft and chewy lemon poppy seed cookies next – they’re a delightful treat! Alternatively, if you’re looking for a change from poppy seeds but still crave that bright citrus flavor, you simply must try my single-layer lemon berry mascarpone cake. It’s a luscious and elegant dessert that’s equally impressive.
9
Cover with the remaining frosting for a “naked” finish. After your cake has chilled and the lemon curd is securely set, it’s time for the final frosting. Use the remaining cream cheese frosting to delicately cover the sides and top of the cake. For this particular recipe, we’re aiming for a stylish “naked” cake finish. This means applying a thin, almost translucent layer of frosting, allowing the beautiful golden cake layers and the contrasting poppy seeds to peek through. The goal isn’t full coverage, but rather a subtle veil of frosting that enhances the cake’s rustic charm. If you desire a more traditional, fully frosted look, remember to prepare a larger batch of frosting as suggested in step 6.
10
Spread the remaining lemon curd on top and garnish with poppy seeds! For a final flourish and an extra burst of zesty flavor, carefully spoon and spread the remaining lemon curd over the top surface of your “naked” frosted cake. This creates a vibrant, inviting layer that visually announces the delicious filling within. To complete the presentation and add a touch of elegance, sprinkle a generous amount of fresh poppy seeds over the top. You can also further enhance its appeal by decorating it with additional fresh lemon zest, delicate lemon slices, or even a few fresh mint leaves, just as I’ve done. Chill briefly, then slice and serve!
If you tried this delicious Lemon Poppy Seed Cake or any other tempting recipe on my website, please do let me know how it went in the comments section below; I absolutely love hearing from you and seeing your culinary creations! While you’re there, please consider leaving a star rating to help other bakers discover this wonderful recipe. You can also easily tag me on social media, either on Instagram or Facebook, so I can admire your beautiful bakes!
Moist Lemon Poppy Seed Cake (with Lemon Curd Filling)
Equipment
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2 8 inch cake pans
Ingredients
Lemon Curd Filling
- 1/2 cup granulated sugar
- 1 tablespoon + 1 teaspoon fresh lemon zest
- 2 whole large eggs
- 1/2 cup fresh lemon juice
- Pinch fine sea salt
- 6 tablespoons cold unsalted butter
- 1 teaspoon vanilla extract
Lemon Poppy Seed Cake Batter
- 1 1/2 cups granulated sugar
- 1 tablespoon fresh lemon zest, packed
- 2 1/3 cups cake flour, *See notes below for measuing*
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 11 1/2 tablespoons cubed unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 2 tablespoons fresh lemon juice
Cream Cheese Frosting
- 12 tablespoons unsalted butter, room temperature
- 4 ounces cold full-fat cream cheese
- 1 2/3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Lemon Curd
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You have the flexibility to prepare this vibrant lemon curd at your convenience, either before you start baking the cake or while your cake layers are in the oven and cooling. To begin, combine the granulated sugar and fresh lemon zest in a medium bowl. Use your fingertips to thoroughly rub the lemon zest into the sugar. This crucial step releases the essential oils from the zest, infusing the sugar with a potent lemon aroma and flavor, resulting in a fragrant mixture that resembles wet sand. Transfer this aromatic sugar to a medium saucepan, then whisk in the two whole large eggs until they are fully incorporated and the mixture is smooth.1/2 cup (100 g) granulated sugar, 1 tablespoon + 1 teaspoon fresh lemon zest, 2 (100 g) whole large eggs
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Next, whisk in the fresh lemon juice and a pinch of fine sea salt into the mixture in the saucepan. Place the saucepan over medium-low heat and cook, stirring constantly with a whisk, ensuring to scrape the bottom and sides of the pot to prevent scorching. Continue cooking until the lemon curd reaches a temperature of 170°F (78 °C). At this point, it will have transformed into a vibrant yellow color and thickened considerably, enough to coat the back of a spoon without running off. Consistent stirring is key for a smooth, lump-free curd.1/2 cup (113 g) fresh lemon juice, Pinch fine sea salt
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Once the curd has thickened, immediately pour it through a fine-mesh strainer into a clean, heatproof bowl. This straining step is essential to remove any potential bits of cooked egg or zest, ensuring a perfectly smooth and silky texture. While the curd is still warm, add the cold unsalted butter, cut into pieces, and the vanilla extract. Stir vigorously until the butter has completely melted and is fully incorporated into the curd, making it even more luxurious and glossy.6 tablespoons (84 g) cold unsalted butter, 1 teaspoon vanilla extract
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To prevent a dry skin from forming on the surface of your beautiful lemon curd, cover the top with plastic wrap. Make sure the plastic wrap directly touches the surface of the curd, creating an airtight seal. Once covered, transfer the bowl to the refrigerator and chill thoroughly until it is firm and ready to be used in your cake assembly. This chilling process will also further thicken the curd and enhance its bright flavors.
For the Cake Batter
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Before you begin mixing, preheat your oven to 350°F/180°C to ensure it’s at the correct temperature when your batter is ready. Prepare two 8-inch cake pans for baking. Lightly grease the sides of each pan with butter or baking spray, then line the bottoms with a round of parchment paper. This meticulous preparation prevents sticking and ensures your cake layers release cleanly, making for easy removal and handling. Set these prepared pans aside.
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In a large mixing bowl, start by combining the granulated sugar and fresh lemon zest. Use your fingers to rub the zest into the sugar vigorously. This step, similar to making the curd, helps to release the potent citrus oils, infusing the sugar with deep lemon flavor. Then, add the cake flour, poppy seeds, baking powder, and fine sea salt to the bowl. Whisk all these dry ingredients together thoroughly until they are uniformly combined, ensuring an even distribution of leavening agents and flavor throughout the cake.1 1/2 cups (300 g) granulated sugar, 1 tablespoon fresh lemon zest, 2 1/3 cups (300 g) cake flour, 2 tablespoons poppy seeds, 1 tablespoon baking powder, 1 teaspoon fine sea salt
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With your dry ingredients well combined, add the cubed, room-temperature unsalted butter to the bowl. Using a stand mixer fitted with a paddle attachment or a hand mixer, mix on low speed. Continue mixing until the butter is fully incorporated into the dry ingredients, and the mixture achieves a fine, sandy texture. This “reverse creaming” method helps to tenderize the crumb by coating the flour in fat before liquid is added.11 1/2 tablespoons (160 g) cubed unsalted butter
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In a separate, medium-sized bowl, prepare your wet ingredients. Whisk together the large eggs, whole milk, heavy cream, sour cream, vegetable oil, and fresh lemon juice until the mixture is completely smooth and uniformly combined. Ensure all these ingredients are at room temperature, as this promotes better emulsification and a smoother, more consistent batter. This liquid mixture will provide the necessary moisture and richness to your cake.3 (160 g) large eggs, 1/2 cup (120 g) whole milk, 1/2 cup (120 g) heavy cream, 1/2 cup (113 g) sour cream, 1/3 cup (65 g) vegetable oil, 2 tablespoons (36 g) fresh lemon juice
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Now, it’s time to combine the wet and dry mixtures. Begin by adding half of the prepared wet ingredients into the dry butter-flour mixture. Mix on low speed, just until all the flour has been moistened and the batter starts to come together. Take a moment to scrape down the sides and bottom of your mixing bowl thoroughly to ensure no dry pockets remain. Then, add the remaining half of the wet ingredients. Continue mixing on low speed until the batter is completely smooth, homogenous, and all ingredients are fully incorporated. Again, scrape down the bowl as needed to guarantee a perfectly mixed batter, but be careful not to overmix, which can lead to a tough cake.
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Carefully and evenly distribute the luscious lemon poppy seed batter into your two prepared 8-inch cake pans. For precise and consistent layers, aim for approximately 670 grams of batter in each pan. Place the pans in the preheated oven and bake for 25-30 minutes, or until the cakes are golden and spring back slightly when gently pressed. Once baked, remove the pans from the oven and let them cool on a wire rack for 30 minutes. After this initial cooling, gently invert the cake layers from the pans and allow them to finish cooling completely on the wire racks. Ensuring they are fully cool before frosting is essential for a stable cake.
For the Cream Cheese Frosting
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In a large mixing bowl, cream the room-temperature unsalted butter using a stand mixer with a paddle attachment or a hand mixer. Beat on medium speed for 1-2 minutes until the butter is light, fluffy, and pale in color. Then, add the cold full-fat cream cheese and mix on low speed until it is just combined and lump-free. Be careful not to overmix the cream cheese at this stage. Gradually add the powdered sugar, starting on low speed to avoid a sugar cloud, then increase to medium-low speed and beat for about 2 minutes until the frosting is wonderfully white and fluffy.12 tablespoons (169 g) unsalted butter, 4 ounces cold full-fat cream cheese, 1 2/3 cups (200 g) powdered sugar
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Finally, add the heavy cream and vanilla bean paste or extract to the frosting. Mix on low speed until these ingredients are just combined and the frosting is smooth and silky. Avoid overmixing, as this can make cream cheese frosting too soft. Use this luscious frosting immediately for best results, or store it in an airtight container in the refrigerator for later use, bringing it to room temperature and re-whipping before application.2 tablespoons heavy cream, 1 teaspoon vanilla bean paste or extract
Assembly
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To assemble your stunning layer cake, place the first cooled cake layer onto your chosen serving platter or cake stand. Using a serrated knife, carefully trim a very thin layer off the top of the cake to create a perfectly flat surface and expose the moist crumb beneath. Spread a thin, even layer of cream cheese frosting over this trimmed surface. Then, using a piping bag fitted with a round tip (or a sturdy zip-top bag with the corner snipped), pipe a thick, protective border of frosting around the very edge of the cake. This “dam” is absolutely essential to hold the luscious lemon curd in place. Once the border is secure, gently spoon half of your chilled lemon curd into the center, spreading it evenly within the frosting ring.
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Next, take your second cooled cake layer and trim its top in the same manner to ensure a flat surface. Carefully place this second layer directly on top of the first, with the trimmed side facing down. This creates a perfectly level surface for your cake. Once the layers are stacked, transfer the entire cake to the refrigerator and allow it to chill for a minimum of 30 minutes. This vital chill time gives the cream cheese frosting border a chance to firm up and set around the lemon curd, making the cake much more stable and preventing the filling from oozing out during the final frosting stages.
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After the cake has chilled and is stable, retrieve it from the refrigerator. Use the remaining cream cheese frosting to delicately cover the sides and top of the cake. For this recipe, we’re aiming for a beautiful “naked” cake finish, where the cake layers are subtly visible through a thin, elegant layer of frosting. This offers a modern, rustic aesthetic. If, however, you prefer a more traditional, fully covered cake, you will need to double the frosting recipe as mentioned in the notes. Finally, for an extra burst of vibrant flavor and stunning presentation, spread the remaining lemon curd on top of the cake. Garnish generously with additional fresh poppy seeds, vibrant fresh lemon zest, or elegantly arranged fresh lemon slices, as desired. Chill the completed cake for another 30 minutes to fully set, then slice and enjoy every bright, zesty bite!
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Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.