This lemon poppy seed cake is the perfect dessert for lemon lovers! It's a moist lemon layer cake with a tender crumb, packed with tangy lemon flavor from real lemon juice and zest. It has a bright lemon curd filling between each layer, and lemon Swiss meringue buttercream pulls everything together. Each bite has a nutty crunch thanks to the poppy seeds!
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Why You'll Love This Recipe
- Incredibly soft and tender- This cake uses a combination of butter and oil, so we get the flavor from butter and the lasting moisture from the oil. It is made using the creaming method, which is when you cream the fat with sugar. It gets super light and airy, creating a fluffy crumb!
- 6-inch layers- This is a 6-inch layer cake, which is the perfect size for small gatherings and birthday parties.
- Bright, zesty lemon flavor- This cake is packed with flavor from lemon juice and zest from fresh lemons, lemon curd filling, and lemon curd flavored frosting. The Swiss meringue frosting is rich and not too sweet, perfectly complimenting the tangy lemon.
Looking for more lemon desserts? Check out my lemon poppyseed cookies, lemon poppy seed Rice Krispie treats, lemon cherry cake, and lemon olive oil cupcakes with lemon ganache!
Ingredient Notes
- The key to a great lemon cake is fresh lemons! Make sure to remove the lemon zest (the yellow outer layer) with a Microplane before juicing them. The zest is rubbed into granulated sugar and then creamed with unsalted butter and vegetable oil.
- Large eggs help bind the ingredients together and add richness. I also added an extra egg white to give the batter a little more airiness. Once everything is mixed together, you'll be able see how fluffy the batter is!
- Make sure to use fresh lemon juice, not the weird bottled stuff you can get at the grocery store. It makes a huge difference in the flavor. The lemon juice and buttermilk add a deliciously tangy flavor, but also help to tenderize the gluten in the all purpose flour to create a super soft cake.
- There is lemon curd in the lemon Swiss meringue buttercream and sandwiched between each cake layer! You can use store-bought, but I highly recommend homemade lemon curd cake filling.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use room temperature ingredients. Room temperature eggs, butter, and buttermilk blend more easily into the batter, creating a smooth emulsion and a more even crumb. Cold ingredients can cause the batter to separate and affect how the cake bakes.
- Measure the flour with a scale. Weighing flour is the most accurate way to avoid adding too much, which can lead to a dry or dense cake. If you don't have a scale, fluff the flour, spoon it into the measuring cup, and level off the excess with the back of a knife.
- Cream the butter and sugar until truly fluffy. Don't rush this step. Beating until the mixture is pale and airy helps incorporate air into the batter, which gives the cake its light texture.
- Do not overmix after adding the dry ingredients. Mix just until the flour disappears into the batter. Overmixing can develop too much gluten and result in a tougher cake.
Step by Step Instructions
Step 1: Start by rubbing the granulated sugar and lemon zest together in a medium bowl. This releases the oils from the zest for a more vibrant citrus flavor.
Step 2: Next, add the butter and oil to the bowl of a stand mixer. Cream them together for about 2 minutes until light and fluffy.
Step 3: Add the lemon sugar to the bowl, creaming for 2-3 minutes on medium-high speed until the mixture is fluffy with a pearlescent sheen. This means enough air has been incorporated into the butter.
Step 4: With the mixer on medium-low, add the eggs and egg white one at a time. Mix well between each addition, and make sure to scrape down the sides of the bowl with a rubber spatula occasionally.
Step 5: Add the vanilla extract, lemon juice, and buttermilk, mixing until well combined. The batter might look curdled at this point, but that's ok! It'll come together when you add the dry ingredients.
Step 6: Add flour, baking powder, salt, and your poppy seeds to the dough. Mix on low just until the dry streaks disappear into the batter.
Step 7: Divide the cake batter between 3 6-inch round cake pans lined with parchment paper. Bake in the 350ยฐF oven for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Once baked, let the cake layers to cool in their pans for about 10, then turn them out onto a wire rack to cool completely.
Step 9: Make the frosting by whipping pasteurized egg whites with powdered sugar until an opaque meringue forms. Slowly add room temperature butter 1 tablespoon at a time until combined, followed by vanilla and lemon curd.
Step 10: To assemble, place your first cake layer on a cake stand. Pipe a border of buttercream around the edge, and fill it with lemon curd. It's important to pipe a tall border of frosting, otherwise, the lemon curd will leak out!
Step 11: Place the second cake layer on top, pipe another border and fill with curd, then place the last layer on top. Spread a thin crumb coat over the entire cake to lock in any loose crumbs.
Step 12: Chill the cake in the freezer for about 30 minutes, then add a thick final layer of frosting. You can add the remaining buttercream to a piping bag fitted with a decorative tip to pipe swirls on top of the cake. I opted for an abstract pattern using a variety of different tips, but you decorate however you want!
Storage
Store the frosted lemon poppyseed cake in an airtight container, like a cake carrier. Keep it in the refrigerator, where it will stay moist for about 4 days. Let it come to room temperature before serving.
You can freeze the cake wrapped in plastic wrap and a layer of aluminum foil for up to 3 months. Let it thaw in the refrigerator overnight, then serve at room temperature.
More Cake Recipes to Try
๐ Recipe
Lemon Poppy Seed Cake
Equipment
- 1 5-quart stand mixer with whisk attachment
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Ingredients
Cake
- 300 grams granulated sugar
- 2 tablespoons lemon zest 12 grams, from 2 lemons
- 170 grams unsalted butter room temperature
- 60 grams vegetable oil
- 3 large eggs room temperature
- 1 egg white room temperature
- 1 tablespoon vanilla extract
- 78 grams fresh lemon juice about 2 lemons
- 180 grams buttermilk
- 280 grams all purpose flour
- 2 ยฝ teaspoons baking powder
- ยฝ teaspoon salt
- 2 tablespoons poppy seeds
- 240 grams lemon curd
Faux Lemon Swiss Meringue Buttercream
- 113 grams pasteurized egg whites cold
- 450 grams powdered sugar
- 453 grams salted butter softened
- 1 teaspoon vanilla extract
- 112 grams lemon curd
Instructions
Cake
- Preheat the oven to 350ยฐF. Grease and line three 6-inch round cake pans with parchment paper and set aside.
- In a medium bowl, combine the granulated sugar and lemon zest. Rub them together between your fingers until the sugar is fragrant and slightly damp, which helps release the oils from the zest.300 grams granulated sugar, 2 tablespoons lemon zest
- In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter and vegetable oil. Beat on medium speed for about 2 minutes, until smooth and creamy.170 grams unsalted butter, 60 grams vegetable oil
- Add the lemon sugar to the butter mixture and beat on medium-high speed for 2-3 minutes, until light, fluffy, and pale with a pearlescent sheen.
- Reduce the mixer speed to medium-low and add the eggs and egg white one at a time, mixing well after each addition. Stop to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly incorporated.3 large eggs, 1 egg white
- Add the vanilla extract and lemon juice, the slowly stream in the buttermilk while the mixer runs on low. Mix until combined. The batter may look slightly curdled at this stage, which is normal.1 tablespoon vanilla extract, 180 grams buttermilk, 78 grams fresh lemon juice
- In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds. Add the dry ingredients to the batter and mix on low speed just until no dry streaks remain. Be careful not to overmix, as this can lead to a dense cake.280 grams all purpose flour, 2 ยฝ teaspoons baking powder, ยฝ teaspoon salt, 2 tablespoons poppy seeds
- Divide the batter evenly between the prepared pans. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake layers cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
Faux Lemon Swiss Meringue Buttercream
- Place the egg whites and powdered sugar in the bowl of a the mixer. Beat the ingredients on low for 30 seconds.113 grams pasteurized egg whites, 450 grams powdered sugar
- Increase the speed to high and beat for 8-10 until a meringue forms that is thick and opaque with tips that stand up but bend at the ends. If the meringue doesn't fully set, that's ok. As long as it's thick and pure white, the frosting will come together.
- Turn the speed down to low and add the softened butter 1 tablespoon at a time. Mix on low for about 10 minutes.453 grams salted butter
- Stop the mixer and switch the wire whip for the paddle attachment. Beat in the vanilla extract and lemon curd on medium-low to remove air bubbles.1 teaspoon vanilla extract, 112 grams lemon curd
Assembly
- Place one cake layer on a cake stand. Pipe a tall ring of buttercream around the edge to create a barrier, then fill the center with an even layer of lemon curd.240 grams lemon curd
- Place the second cake layer on top and repeat the buttercream border and lemon curd filling. Top with the final cake layer upside down for a flat surface. Spread a thin crumb coat of buttercream over the entire cake to lock in any loose crumbs.
- Chill the cake in the freezer for about 20 minutes, or until the crumb coat is firm. Finish by spreading a thick, smooth layer of buttercream over the cake. Transfer any remaining frosting to a piping bag fitted with a decorative tip and pipe swirls or designs on top as desired.
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