I remember the first time I bit into a lemon poppy seed cake—oh, the zesty citrus burst followed by that delightful crunch of poppy seeds. It was like sunshine on a cloudy day, a little slice of summer no matter the season. Whether you’re baking for a party or just because it’s Tuesday, this moist and flavorful cake is guaranteed to brighten up your kitchen (and mood—trust me on this one).
Steps
- Begin by making the lemon curd. Whisk together sugar, egg yolks, and cornstarch in a saucepan until smooth. Add lemon zest and juice, cook over medium heat until thickened, stirring frequently.
- Once thickened, remove the curd from heat and stir in the butter until melted. Transfer to a shallow container, cover, and refrigerate while you prepare the cake.
- Preheat your oven to 350°F and prepare a 9×13 baking dish with grease and parchment paper. In a medium bowl, combine the flours, baking powder, baking soda, salt, and poppy seeds.
- Mix milk and sour cream in a measuring glass. In a large bowl, rub lemon zest into the sugar, then whisk in oil, melted butter, eggs, lemon juice, and vanilla.
- Gradually incorporate half of the dry mixture into the wet ingredients, followed by the milk and sour cream mixture. Add the remaining dry ingredients, whisking until smooth.
- Pour the batter into the prepared dish and bake for 30-35 minutes. Use a toothpick to check if it’s done; it should come out clean with a few moist crumbs. Cool completely before frosting.
- For the frosting, blend cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract.
- Once the cake is cool, frost with the cream cheese mixture. Add small spoonfuls of lemon curd on top and gently swirl it into the frosting. Sprinkle with poppy seeds before serving.
Ingredients
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 tsp cornstarch
- 2 tbsp lemon zest (from 2 large lemons)
- 1/4 cup (60ml) fresh lemon juice (from 2-3 large lemons)
- 1/4 cup (55g) unsalted butter, sliced into tablespoons
- 2 cups (264g) all-purpose flour
- 3/4 cup (98g) cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp poppy seeds
- 1 3/4 cups (350g) granulated sugar
- 2 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup (108g) vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 4 large eggs, at room temperature
- 1/3 cup (80g) freshly squeezed lemon juice (from 2-3 lemons)
- 1 tsp vanilla extract
- 1/2 cup (118g) milk, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 8 oz full-fat cream cheese, at room temperature
- 1/2 cup (110g) unsalted butter, at room temperature
- 4 cups (440g) powdered sugar
- 1/2 tsp vanilla extract
FAQ
- Can I use all-purpose flour instead of cake flour?
- Yes, you can substitute cake flour with a mixture of all-purpose flour and cornstarch. Measure 3/4 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk together and use this blend as a substitute for cake flour.
- Is it okay to use store-bought lemon curd?
- Absolutely, store-bought lemon curd works just fine. Feel free to use your preferred brand or homemade if you have it.
- What alternatives can I use for vegetable oil?
- If you want to avoid using vegetable oil, you can substitute it with any mild-flavored oil. Olive oil is a great alternative as it pairs well with the lemon flavor.
- Can I prepare the lemon poppy seed cake ahead of time?
- Yes, you can bake and cool the cake in advance. Store it in the refrigerator, well-covered, for up to 2 days before frosting and serving.
- How should I store the lemon poppy seed cake?
- Keep the frosted cake in an airtight container in the refrigerator. It will stay fresh and moist for approximately 4 days.
Tips
- Measure Flour Accurately: To prevent a dry cake, measure flour with a food scale if possible. If using a measuring cup, gently spoon the flour into the cup and level it off without packing it down, which can lead to excess flour.
- Use Room Temperature Ingredients: Ensure that eggs, milk, and sour cream are at room temperature before mixing. This helps the batter mix evenly and prevents the cake from baking unevenly. If needed, warm the eggs in a bowl of warm water and gently heat the milk and sour cream in the microwave.
- Choose Fresh Lemons: For the most vibrant lemon flavor, opt for fresh lemons rather than bottled lemon juice. The zest and juice from fresh lemons provide a zesty and bright taste that enhances the cake.
- Gentle Mixing: Once you add the dry ingredients to the wet mixture, mix gently. Overmixing can cause the cake to become dense and deflate in the center.
Equipment
- Food scale (for precise flour measurement)
- Electric mixer (hand or stand mixer with paddle attachment)
- Medium saucepan (for making lemon curd)
- 9×13 light metal baking pan (for baking the cake)
- Parchment paper (for lining the baking dish)
- Heat proof container (for chilling lemon curd)
