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Lemon Poppy Seed Cake

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Bright and zesty, this Lemon Poppy Seed Cake is a delightful treat that will awaken your taste buds! Perfect for any occasion—be it an afternoon tea or a family gathering—this moist cake is infused with fresh lemon juice and zest, complemented by the delightful crunch of poppy seeds. Topped with a smooth cream cheese frosting, it’s both visually appealing and irresistibly flavorful. This easy-to-follow recipe ensures that even novice bakers can create a stunning dessert that leaves guests craving more.

Ingredients

Scale
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter (room temperature)
  • ¼ cup unflavoured vegetable oil
  • 1½ cup white granulated sugar
  • 3 tbsps lemon zest
  • 4 large eggs (room temperature)
  • ⅓ cup milk (room temperature)
  • ½ cup yogurt (unflavored)
  • ¼ cup fresh lemon juice
  • 2 tbsps poppy seeds
  • 1 cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 1½ cup cream cheese (cold)
  • 1½ tsp vanilla essence/extract
  • 1 tsp lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your cake pans.
  2. In a bowl, whisk together flour, cornstarch, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add lemon zest, milk, yogurt, and lemon juice.
  4. Gradually fold in dry ingredients along with the poppy seeds until just combined.
  5. Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans before transferring to wire racks to cool completely.
  7. For the frosting, beat together butter and cream cheese until smooth; gradually add powdered sugar and lemon juice.

Nutrition

Find it online: https://myrecipestories.com/lemon-poppy-seed-cake/