If sunshine had a flavor, it would taste exactly like this Lemon Poppyseed Cake. Bright, zesty, and loaded with citrusy goodness, this cake is soft, fluffy, and topped with a silky cream cheese frosting that’ll make you weak in the knees. Whether you’re baking for brunch, a spring shower, or just because lemons were on sale (hey, no judgment), this beauty will steal the show.
Let’s be real—poppy seed cake recipes sometimes get a bad rap for being dry or bland. Not this one. Nope. This baby is moist, tender, and bursting with lemon flavor in every bite. And we’re not just tossing in a dash of lemon extract and calling it a day. We’re going all in with fresh lemon juice, zest, AND a secret weapon: yogurt. You’re welcome.
Why You’ll OBSESS Over This Cake 🍋
Let me give you the lowdown on why this cake deserves a permanent spot in your recipe box:
1. It’s unbelievably soft & moist.
The batter starts with a dreamy mix of butter and oil—AKA the dynamic duo of moisture. We use the creaming method to whip that butter and sugar until it’s light, fluffy, and ready to trap air for a soft, cloud-like crumb. Honestly, you’ll want to nap on this cake.
2. It’s zingy and bright (in the best way).
Lemon zest? Check. Fresh lemon juice? Check. Tangy yogurt to amp up that citrus flavor and keep things light and airy? Triple check. This isn’t just a lemon cake easy recipe—it’s a lemon experience.
3. Cream cheese frosting, because obviously.
There’s just something magical about pairing zippy lemon with creamy, rich frosting. The cream cheese brings a subtle tang that complements the citrus without overpowering it. It’s thick, smooth, and totally addictive. Try not to eat it all with a spoon. (Kidding. Do it.)
How’s It Different from Other Lemon Cakes?
While some cakes can lean too sweet or too tart, this one strikes a perfect balance. And can we talk texture? This isn’t one of those dry, crumbly versions. It’s got the ideal level of density—enough to hold up to frosting but still light and moist. If you’ve ever tried a Lemon Poppyseed Layer Cake and thought “meh,” this one’s about to change your mind.
Oh, and yes—you can absolutely scale this recipe down for a 6 Inch Lemon Poppyseed Cake if you’re not feeding a crowd. (Or, you know, just want your own personal cake. No judgment here.)
The Secret Sauce (Not Literally) 🧁
Here’s the magic behind the texture: we sift our dry ingredients (hello, cornstarch!) to keep everything silky-smooth, and we fold the dry into the wet—by hand—to avoid overmixing. That means no rubbery cake here, fam.
And those poppy seeds? They don’t just add crunch—they make the lemon flavor pop even more. The contrast is subtle but totally chef’s kiss.
Want to Get Fancy?
Feeling like channeling your inner Bake-Off contestant?
Swirl that frosting with an offset spatula, pipe a few fancy rosettes, and sprinkle a handful of poppy seeds over the top. Boom—instant bakery vibes. You can even pair it with a little easy strawberry shortcake or a mini shortcake cake for a whole lemony-dessert spread.
Oh, and BTW—if you’re into collecting recipe PDFs, you might wanna add this one next to that Love And Lemons Carrot Cake Recipe PDF you’ve had bookmarked for months.
Tips for Maximum Cake Joy
- Use gel food coloring if you want to tint the frosting. Pastels work beautifully with lemon.
- Refrigerate your frosting for 10–15 minutes before piping if it’s too soft.
- Don’t overmix the batter—you’ll ruin the texture. Stir just until the flour disappears.
- Need a dessert bar idea? Bake the batter in a 9×13 pan and serve as a cupcake cake style sheet.
How to Store It (If You Somehow Have Leftovers)
If you don’t devour it on the spot, this cake keeps well. Leave it out for a few hours, but then pop it in the fridge (cream cheese frosting, ya know?). Store in an airtight container and bring to room temp before serving for that soft, just-baked feel.
Ready to bake your new favorite lemon cake?
Check out the step-by-step photos, grab the full lemon poppyseed cake recipe in the card below, and don’t forget to watch the video (because frosting swirls are best learned visually, let’s be honest).
Save this for Mother’s Day, brunches, showers, or when you just need a citrusy pick-me-up. 🍋💛
Lemon Poppyseed Cake Recipe – Light, Moist & Easy to Bake
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
Description
Light, fluffy, and bursting with citrusy zing, this Lemon Poppy Seed Cake is the sunshine dessert you didn’t know you needed. Each slice is tender, slightly crunchy from the poppy seeds, and coated in a tangy-sweet cream cheese frosting that’ll have you going back for seconds (or thirds—no judgment here).
⚖️ For the Best Results:
Measuring by weight (grams) will give you the most accurate results. U.S. cup measurements are included as estimates if you don’t have a kitchen scale handy.
Ingredients
For the Cake:
- 240g (2 cups) all-purpose flour
- 30g (¼ cup) cornstarch
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 170g (¾ cup) unsalted butter, softened
- 60g (¼ cup) neutral oil (like canola)
- 300g (1½ cups) white sugar
- 3 tablespoons finely grated lemon zest
- 4 large eggs, at room temperature
- 90g (⅓ cup) milk
- 115g (½ cup) plain yogurt (regular or low-fat Greek)
- 58g (¼ cup) fresh lemon juice
- 2 tablespoons poppy seeds
For the Cream Cheese Frosting:
- 225g (1 cup) unsalted butter, softened
- 375g (3 cups) powdered sugar
- 335g (1½ cups) cold block-style cream cheese
- 1½ teaspoons vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Instructions
🔪 Let’s Make This Cake!
- Prep Like a Pro
- Set your oven to 350°F (180°C). If you’re using a convection/fan oven, drop the temp to 320°F (160°C). Grease and line two 8-inch round cake pans. Pro tip: homemade cake release works like magic here!
- Dry Mix Magic
- Sift the flour, cornstarch, baking powder, and salt into a bowl. Give it a quick whisk to blend and set aside.
- Cream, Baby, Cream
- In a large mixing bowl, beat the butter, oil, sugar, and lemon zest together until it’s pale and fluffy—about 2 minutes on medium speed. You’re looking for a light, whipped texture here.
- Egg Drop
- Crack in your eggs one at a time, mixing well after each one. Scrape down the bowl as needed—don’t let those edges get left out!
- Add the Good Stuff
- Pour in the milk, yogurt, and lemon juice. Mix until just combined. It might look a bit split or curdled—that’s totally normal.
- Fold and Finish
- Switch to a spatula. Gently fold the dry ingredients into the wet mixture just until you don’t see any more dry patches. Fold in the poppy seeds last. Avoid overmixing, or the cake might lose its soft crumb.
- Bake Time
- Evenly divide the batter between your pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 15 minutes, then flip onto a wire rack to cool completely.
🧁 Let’s Talk Frosting
- Whip It Good
- In a large bowl, beat the softened butter until light and fluffy—around 3 minutes.
- Sugar Rush
- Add powdered sugar in three stages, mixing on low to start, then increasing the speed once it’s incorporated.
- Cream Cheese Time
- Toss in your cold cream cheese, lemon juice, and vanilla. Beat just until smooth and spreadable. Don’t overmix—too much whipping can break down the structure.
Notes
🎂 Decorating Tips
- Level your cake layers with a serrated knife if needed. Place the first layer on your cake stand, slather on a generous amount of frosting, and repeat with the second layer. Cover the top and sides with frosting and smooth it out with a cake scraper or offset spatula.
- Want to be extra? Pipe swirls on top using a 1M piping tip and sprinkle on some extra poppy seeds for that chef’s kiss finish.
🧊 Storage Notes
- Because of the cream cheese frosting, this cake should be stored in the fridge after a few hours. Pop it in an airtight container to keep it moist. Bring to room temp before serving for the best texture and flavor.
🍋 Pro Tips & Notes:
- Only zest the yellow part of the lemon; the white pith underneath is bitter and can ruin the flavor.
- You can swap the flour + cornstarch combo with 270g of cake flour if that’s what you’ve got.
- If your frosting’s too soft, mix in extra powdered sugar ½ cup at a time until it firms up.
- Lumpy frosting? Crank your mixer to high speed or use the whisk attachment to smooth it out fast.
- Prep Time: 10 minutes
- Cooling Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: 688 kcal
- Sugar: 60 g
- Fat: 36 g
- Saturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 82 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 142 mg