Dessertscambreabakes5.0
Moist Lemon Poppy Seed Cake (with Lemon Curd Filling)
This moist lemon poppy seed cake is the ultimate upgrade to the classic bakery version. Made as a stunning layer cake, it’s made with fresh lemon juice and zest for bold, bright citrus flavor, and the soft, tender crumb is packed with crunchy poppy seeds in every bite. Layered with vibrant lemon curd and covered in a silky cream cheese frosting, every slice is light, zesty, and bursting with fresh flavor. It’s the perfect spring dessert for Easter, Mother’s Day, or when you're hosting brunch!
👥 12 Servings⏱️ Prep & Cook: 3h 28m⏳ Prep: 3h🔥 Cook: 28 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- bowl
- strainer
- pan
- oven
📝 Preparation Steps
1
For the Lemon Curd
2
You can make the curd first or while the cake layers are baking and cooling. Rub the lemon zest into the sugar until it resembles wet sand. Then add it to a pot and whisk in the eggs.
+ 1 teaspoon fresh lemon zest1 tablespoonfresh lemon zest (packed)1 tablespoonwhole large eggs2large eggs (room temperature)3
3
Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly, until the lemon curd reaches a temperature of 170°F (78 °C), looks vibrant yellow, and is thick enough to coat the back of a spoon.
cup fresh lemon juice1/2fresh lemon juice2 tablespoons
4
Pour the curd through a fine mesh strainer into a clean bowl, then stir in the cold butter and vanilla extract until combined.
vanilla extract1 teaspoon
5
Cover the top with plastic wrap so that it touches the surface of the curd. This will prevent any dry skin from forming. Chill until ready to use!
6
For the Cake Batter
7
Preheat the oven to 350°F/180°C. Grease the sides of two 8-inch cake pans and line the bottoms with parchment paper. Set aside.
8
Rub the lemon zest into the sugar. Then add the flour, poppy seeds, baking powder, and salt and whisk to combine.
+ 1 teaspoon fresh lemon zest1 tablespoonfresh lemon zest (packed)1 tablespoonpoppy seeds2 tablespoonsbaking powder1 tablespoon
9
On low speed, mix in the butter until it has a sandy texture.
10
In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and lemon juice.
whole large eggs2large eggs (room temperature)3cup heavy cream (room temperature)1/2heavy cream2 tablespoonscup fresh lemon juice1/2fresh lemon juice2 tablespoons
11
Mix in half of the wet ingredients until all of the flour has been moistened. Then scrape down the bowl. Mix in the remaining wet ingredients on low speed until combined, scraping down the bowl to ensure everything is incorporated.
12
Evenly distribute the lemon batter into the prepared cake pans (670 grams in each). Bake for ⏱️ 25-30 minutes. Let the pans cool on a wire rack for ⏱️ 30 minutes, then remove them from the pans and allow them to finish cooling on the racks.
13
For the Cream Cheese Frosting
14
Cream the butter until creamy, ⏱️ 1-2 minutes. Then, mix in the cream cheese on low until combined and lump-free. Mix in the powdered sugar, beating at medium-low speed until white and fluffy, about ⏱️ 2 minutes.
15
Mix in the heavy cream and vanilla until combined. Use immediately!
cup heavy cream (room temperature)1/2heavy cream2 tablespoons
16
Assembly
17
Place the first cake layer on your serving platter and trim a very thin layer off the top to expose the crumb. Spread a thin layer of frosting over the crumb, then pipe a thicker border of frosting around the edge of the cake. Fill the center with half of the lemon curd.
18
Then, trim the second cake layer the same way. Place it upside down so that the top of the cake is flat. Chill for ⏱️ 30 minutes.
19
Then, use the remaining frosting to cover the sides and top of the cake. You should have a "naked" covered cake. If you prefer more frosting, you will need to double the frosting! Spread the remaining lemon curd on top of the cake and garnish with fresh lemon zest, extra poppy seeds, or fresh lemon slices. Chill for another ⏱️ 30 minutes, then slice and enjoy!
+ 1 teaspoon fresh lemon zest1 tablespoonfresh lemon zest (packed)1 tablespoonpoppy seeds2 tablespoons
Nutrition Facts
calories
605 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
2 g
sugar Content
49 g
sodium Content
345 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
117 mg
carbohydrate Content
71 g
saturated Fat Content
19 g
unsaturated Fat Content
13 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...