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Lemon Poppy Seed Cake with Lemon Curd and Cream Cheese Frosting Recipe

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4 from 1 review

This Lemon Poppy Seed Cake is a delightful, moist layered cake bursting with fresh lemon flavor and crunchy poppy seeds. It features three tender cake layers infused with lemon zest and poppy seeds, filled with vibrant homemade lemon curd, and wrapped in a luscious cream cheese frosting studded with poppy seeds. Perfect for celebrations or a refreshing dessert, this cake balances tartness and sweetness beautifully.

  • Total Time: 2 hours 23 minutes
  • Yield: 16 servings

Ingredients

Lemon Poppy Seed Cake Layers

  • ¾ cup light cooking oil
  • 1 cup buttermilk
  • 4 large eggs
  • 1 cup white granulated sugar
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¼ tsp salt
  • Zest from 2 to 3 lemons
  • 3 tbsp poppy seeds

Lemon Curd

  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 2/3 cup freshly squeezed lemon juice
  • ½ cup unsalted butter
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 16 oz cream cheese, softened at room temperature
  • 2 cups unsalted butter, softened at room temperature
  • 3 cups confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 tbsp poppy seeds

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper and spray them lightly with baking spray to ensure easy cake removal.
  2. Make Cake Batter: In a large mixing bowl, combine light cooking oil, buttermilk, eggs, white sugar, lemon extract, and vanilla extract. Beat on medium speed for 2 to 3 minutes until the eggs are fully beaten and mixture is well combined. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix on medium speed for about 1 minute until just incorporated.
  3. Add Flavorings: Stir in the lemon zest and poppy seeds by mixing for about 20 seconds until evenly distributed through the batter. Be careful not to overmix.
  4. Bake Cake Layers: Divide the batter evenly among the three prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  5. Prepare Lemon Curd: In a small stainless-steel pot, whisk together eggs, egg yolks, and sugar vigorously for 2 to 3 minutes until thick and pale. Stir in freshly squeezed lemon juice. Cook over medium heat, stirring constantly with a rubber spatula for 4 to 5 minutes until the mixture thickens to a pudding-like consistency, being careful not to boil. Remove from heat, add butter and vanilla extract, whisking until smooth and butter is melted. Cover with plastic wrap and refrigerate until completely cooled.
  6. Make Cream Cheese Frosting: In a large mixing bowl, beat the softened butter on medium-high speed for about 5 minutes until fluffy. Add softened cream cheese and beat on high speed for an additional 2 to 3 minutes until smooth and combined. Gradually add confectioner’s sugar and beat for 2 to 3 more minutes until frosting is smooth. Mix in lemon extract and poppy seeds, combining for 30 seconds. Chill frosting in the refrigerator for 1 to 2 hours to thicken.
  7. Level Cake Layers: Once the cake layers and lemon curd are cooled, use a long-serrated knife to carefully level the tops of each cake layer to create flat surfaces for stacking.
  8. Assemble Cake Layers: Spread approximately 1 ½ tablespoons (22 ml) of lemon curd evenly over each cake layer using an offset spatula. Then add a generous layer of cream cheese frosting, spreading evenly to the edges. Repeat for each layer.
  9. Pipe Frosting Barrier and Fill: Transfer about 1 cup of frosting into a pastry bag fitted with a large round or star tip (such as Ateco tip #847). Pipe a ring of frosting around the edge of the cake layer to form a barrier that keeps the lemon curd from seeping out. Spoon approximately ⅓ cup (80 ml) lemon curd into the center, then top with the next cake layer and repeat.
  10. Crumb Coat and Chill: Apply a thin crumb coat layer of frosting around the entire cake to seal in crumbs. Refrigerate the cake for 15 to 30 minutes to let the crumb coat set.
  11. Final Frosting and Decoration: Use the remaining frosting to evenly cover the top and sides of the cake. Decorate the top with lemon wedges and edible or safe flowers if desired. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to firm up.
  12. Storage: Keep the cake refrigerated when not serving. Lemon curd leftovers can be stored in the refrigerator up to 1 week and served alongside slices if desired.

Notes

  • The lemon curd recipe yields about 2 cups; this cake uses 1 cup. You can keep the extra lemon curd refrigerated for up to one week or serve it with the cake slices.
  • Ensure all ingredients like cream cheese and butter are softened to room temperature before mixing to achieve a smooth batter and frosting.
  • Do not overbake the cake layers; test doneness with a toothpick to keep cakes moist.
  • Using a pastry bag to pipe a frosting barrier inside each cake layer prevents the lemon curd from spilling out and keeps layers neat.
  • For best flavor and texture, refrigerate the cake after assembly for at least one hour before serving.
  • You can garnish with lemon wedges and edible flowers for an elegant presentation.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-poppy-seed-cake-with-lemon-curd-and-cream-cheese-frosting-recipe/