Lemon poppy seed cake with cream cheese frosting is a from-scratch dessert that brings together tart lemon, crunchy poppy seeds, and tender, buttery cake layers. It’s an ideal dessert for spring, holidays, or any time you want a bright, comforting cake.
Light, fluffy lemon poppy seed cake layers, a smear of lemon curd, and a generous coating of cream cheese frosting make this cake a favorite. The lemon flavor is fresh and lively while the poppy seeds add a subtle crunch and texture. This cake is simple enough to make for a family dinner yet special enough for Easter, Mother’s Day, or any celebration.
This recipe evolved over some testing to get the texture and flavor just right. It’s forgiving, uses mostly common pantry ingredients, and doesn’t require a stand mixer—an electric hand mixer works perfectly.
Why you’ll love this lemon poppy seed cake:
- You can make it without a stand mixer.
- You can use store-bought lemon curd for an easy filling.
- Most of the ingredients are likely already in your pantry.
How to make your cake layers
- Beat room-temperature unsalted butter until smooth and creamy.
- Add sugar, finely grated lemon zest, eggs, and vanilla, then beat until very light and fluffy.
- Soak the poppy seeds in buttermilk for two hours before adding them.
- Alternate adding the dry ingredients and the buttermilk-poppy seed mixture, mixing on low until just combined.
- Finish by folding with a rubber spatula a few times to ensure an even batter.
- Divide the batter between two 8-inch round pans and bake until a tester comes out clean.
Cool the cake layers completely before filling and frosting. If you prefer to assemble the next day, wrap the cooled layers tightly in plastic wrap and store at room temperature overnight.
Notes:
- Soak poppy seeds in the buttermilk for two hours to soften them and distribute flavor.
- Bring butter to room temperature—about 20–30 minutes on the counter is usually enough.
- If you don’t have buttermilk, mix whole milk with fresh lemon juice or white vinegar (see recipe notes below for proportions).
- Make sure cakes are completely cool before frosting, otherwise the frosting can melt.
How to make cream cheese frosting
Cream cheese frosting is quick to make and its tang balances the cake’s lemon notes.
- Beat room-temperature butter and cream cheese until smooth.
- Add powdered sugar, vanilla, and a pinch of salt, then beat until very smooth and spreadable.
Optionally, stir in a little lemon zest or a spoonful of lemon curd for added lemon flavor, or fold in a tablespoon or two of poppy seeds if desired.
Frosting notes:
- Both cream cheese and butter should be at room temperature for a smooth frosting.
- You can use low-fat cream cheese, but avoid fat-free varieties to preserve texture.
How to assemble your cake
- Spread a thin layer of frosting over the bottom cake layer.
- Spoon about 1/4 cup of lemon curd over the frosting, leaving a small margin at the edge to prevent leaking.
- Top with the second layer, cover the cake with remaining frosting, and decorate as desired. Thin lemon slices and a light sprinkle of poppy seeds make a pretty garnish.
How to store your cake
Store uneaten cake covered in the refrigerator for up to 3 days, or freeze tightly wrapped for up to 2 months. Bring refrigerated slices to room temperature before serving for the best texture and flavor.
What can I use instead of buttermilk?
Substitute an equal amount of whole milk mixed with fresh lemon juice or white vinegar. Let the mixture sit for about 5 minutes to thicken slightly before using. For a lemon cake, lemon juice is a nice choice.
What are poppy seeds?
Poppy seeds are tiny seeds harvested from the dried seed pods of the poppy plant. They add a light crunch and a subtle, nutty-spicy note to baked goods. Poppy seeds are commonly used in baking worldwide and are a classic match for lemon-flavored cakes and muffins.
Helpful tools
- A fine zester or microplane makes quick work of grating lemon zest finely so it blends into the batter.
- A cake turntable and an offset spatula help when frosting for a smooth finish.
- A long serrated knife is useful for leveling layer tops before assembly.
A few more recipes you might enjoy
Lemon Coconut Cake
Blueberry Upside-Down Cake
Lemon Drop Cookies
Lemon Curd Cupcakes
If you make this lemon poppy seed cake, please leave a comment and rating describing how it turned out and any tweaks you made—those notes help others reproduce a great result.
This lemon poppy seed cake features tender, buttery layers filled with lemon curd and frosted with cream cheese frosting. It’s bright, flavorful, and perfect for spring or any celebration.
Servings: 10
Prep Time: 45 mins (plus 2 hours soaking)
Cook Time: 42 mins
Total Time: about 1 hr 27 mins (plus soaking)
Ingredients
Cake layers
- 1 1/2 cups buttermilk*
- 1/2 cup poppy seeds
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 1/2 teaspoons vanilla extract
- Finely grated zest of 1 or 2 large lemons
- 3 large eggs
Frosting and assembly
- 3/4 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 to 4 1/2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream, if necessary
- 1/4 cup lemon curd
Instructions
Cake layers
- Stir together the buttermilk and poppy seeds in a glass measuring cup or small bowl. Let sit for 2 hours.
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with cooking spray, line the bottoms with parchment, and spray the parchment.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar, vanilla, lemon zest, and eggs, and beat on medium until very light and fluffy, about 5 minutes, stopping to scrape the bowl as needed.
- With the mixer on low, beat in half of the dry ingredients until just combined, then beat in half of the buttermilk-poppy seed mixture. Repeat with the remaining dry ingredients and buttermilk, mixing until just incorporated. Fold a few times with a rubber spatula to ensure an even batter.
- Divide the batter between the prepared pans and bake for 42–50 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 20 minutes, run a knife around the edges, and gently turn them out onto a wire rack to cool completely before frosting.
Frosting
- Beat the butter and cream cheese together until smooth. Beat in vanilla and salt.
- With the mixer on low, gradually add 4 cups powdered sugar. Once incorporated, increase speed and beat until smooth. Adjust thickness with a little milk or more powdered sugar as needed.
Assembly
- Trim the cake layers if they have domed.
- Place one layer on a cake stand. Spread a thin layer of frosting, then spread the lemon curd over it leaving a small perimeter around the edge.
- Top with the second layer, frost the top and sides, and decorate as desired. Garnish with thin lemon slices and a sprinkle of poppy seeds if you like.
- Store covered in the refrigerator up to 3 days or freeze tightly wrapped up to 2 months. Bring chilled slices to room temperature before serving for the best texture.
Recipe Notes
- *To make a buttermilk substitute: mix 1 1/2 cups whole milk with 2 1/2 teaspoons fresh lemon juice or white vinegar. Stir and let sit 5 minutes before using. If using lemon juice, zest the lemons first.
- Adjust lemon zest to taste — less for subtle lemon, more for punchier flavor.
- Store-bought lemon curd works well between layers if you prefer convenience.
- To make the frosting lemony, add a little lemon zest or a tablespoon or two of lemon curd when you add the vanilla and sugar.