🍋 Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting

A moist, tender lemon cake made with brown sugar, fresh lemon zest, lemon juice and poppy seeds, finished with a creamy lemon cream cheese frosting.

Lemon Poppy Seed Cake

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Ingredients

- 336 g cake flour, spooned and leveled

- 12 g baking powder

- 3 g salt

- Zest of 3–4 organic lemons

- 227 g unsalted butter, room temperature

- 400 g brown sugar

- 4 large eggs

- 15 ml vanilla extract

- 180 g whole milk

- 60 g fresh lemon juice

- 27 g poppy seeds

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Method

1. Prepare the cake

Preheat the oven to 175°C. Grease and line one 30 cm cake tin

Whisk together the flour, baking powder and salt. Add lemon zest and whisk again. Set aside.

In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.

In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.

With the mixer on low, add eggs one at a time. Mix well after each egg.

Add vanilla extract. Mix to combine.

Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.

Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.

Pour in round pan. Smooth top with rubber spatula or knife to evenly distribute batter in the pan.

Bake for 30_40 minutes, until toothpick inserted into center comes out clean.

Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

3. Assemble

Place one cake layer on a serving plate and spread with lemon cream cheese frosting. Add the second layer and repeat. Finish with the final layer and generously cover the top with frosting.

Decorate with fresh lemon zest and edible flowers for a beautiful natural finish. 🌿💜🍋

Full recipe video on my tiktok kitchenfairy