This roasted lemon poppy seed cake is packed with fresh citrus flavor and topped with tangy lemon curd and cream cheese frosting. It’s super moist, tender, and perfectly tart and sweet!
Drawing from my background as a pastry chef, I’m excited to share my take on a lusciously moist lemon poppy seed cake. Like my lemon poppy seed cookies and lemon poppy seed cupcakes, this cake embodies the perfect balance of bright citrusy lemon and crunchy poppy seeds.
It’s as stunning as it is delicious- a perfect bakery-style cake fit for any occasion!
If you’re a lemon lover like me, try my lemon bar cookies, lemon strawberry blondies, or lemon raspberry muffins next!
Table of Contents
Why We Love Lemon Poppy Seed Cake
- Lemon flavor: We use whole roasted lemons instead of fresh lemon juice. This packs SO much lemon flavor!
- Cream cheese frosting: The top of the cake is smothered in my favorite cream cheese buttercream frosting and swirled with homemade lemon curd.
- Easy to make: This homemade cake has a single layer, so no assembling cake layers is required!
- Perfect for any special occasion: Like most lemon desserts, this recipe is perfect for brunch gatherings or spring celebrations like Easter and Mother’s Day.
Ingredient Notes and Substitutions
Fresh lemons: Roasting the lemons amplifies their sweetness and mellows the acidity, resulting in a richer and sweeter lemon flavor than other recipes. You’ll need at least 3 large lemons or 4-5 small lemons. For a sweeter version, use Meyer lemons when they’re in season!
Poppy seeds: These nutty little seeds add a subtle crunch of texture and complement the bright citrus flavor of the cake. Feel free to leave them out if desired!
Sour cream: Like in my lemon bar cake, this ingredient adds moisture and richness, resulting in a moist cake, tender crumb, and tangy flavor.
Whole milk: Whole milk also contributes to the cake’s moist and tender texture without overpowering the delicate citrus notes like buttermilk can do.
Cultured butter: This kind of butter has a higher fat content, contributing to a buttery bakery-quality flavor and texture.
Lemon curd: My favorite easy lemon curd is swirled into the cream cheese frosting for even more lemon flavor. You can skip it and top the cake with fresh berries, similar to my lemon berry cake.
Cream cheese buttercream: Its tangy sweetness complements the brightness and tanginess of the lemon poppy cake. Feel free to top it with freshly whipped cream, vanilla buttercream, lemon buttercream, or a lemon glaze instead!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Step 1: Roast the lemons. Cut the lemons into 1/8″ rounds and place them on a parchment-lined baking sheet. Roast in the preheated oven until the edges are caramelized.
Step 2: Blend the roasted lemons. Blend the lemon slices in a food processor or blender until smooth. Use a fine mesh strainer to remove the bitter white parts.
You should have about 1/4 cup of lemon puree. Set aside until ready to use.
Step 3: Cream the butter and sugar. In a stand mixing bowl, cream the butter, sugar, fresh lemon zest, and oil until light and fluffy.
Step 4: Mix in the wet ingredients. Mix in the eggs one at a time, scraping the bowl in between additions. Then mix in the sour cream, lemon puree, and vanilla extract.
Step 5: Alternate wet and dry ingredients. Mix in half of the dry ingredients, then the milk, then the rest of the dry ingredients.
Mix in the hot water until just combined.
Step 6: Spread the cake batter into a pan. Spread the batter into the prepared pan, then bake until the top is golden brown.
Step 7: Let the cake cool. Let the cake pan cool on a wire rack for 20 minutes, then carefully remove it from the pan. Let it finish cooling on the wire rack before frosting.
Step 8: Decorate the lemon cake. Spread the cream cheese frosting on top. Dollop the lemon curd (if using) and use the back of a spoon to create swoops and swirls. Sprinkle with extra poppy seeds, and enjoy!
Best Baking Tips
Use a kitchen scale. Baking with a scale is my #1 baking tip! If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Use room-temperature ingredients! Pull the ingredients out of the fridge a few hours prior. This will ensure a smooth batter that rises properly in the oven!
Don’t over-mix: Only mix the ingredients until incorporation for best results. This will result in a super tender cake!
Use a good quality lemon curd if you prefer to use store-bought!
Storage and Freezing
Storage: Store leftover slices of cake in an airtight container in the fridge for up to 5 days. It will stay soft and moist for days if stored properly!
Freezing: You can store the cake as a whole or as slices individually wrapped in plastic for up to 1 month.
FAQs
Yes! You can bake and assemble the cake in advance and keep it in the fridge until ready to serve.
Yes! Meyer lemons will give the cake a sweeter lemon flavor.
While I haven’t tried it yet, I would love to hear how it turns out if you swap the lemon for orange or lime!
You can bake the cake batter in a square 8×8 pan. It may bake a little bit quicker than the indicated baking time!
I have not tested this recipe in a loaf pan, but I would love to hear how it turns out if you do! I recommend using 8×4 or 9×5-inch loaf pans.
More Lemon Dessert Recipes
- Fudgy lemon brownies
- Lemon poppy cookies
- Lemon mascarpone cake
- Lemon raspberry muffins
- Lemon cinnamon rolls
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Poppy Seed Cake
Equipment
- 1 8 inch cake pan or spring form cake pan
Ingredients
Lemon Poppy Cake Batter
- 3-4 large lemons
- 1 1/2 cups all-purpose flour, *See notes below for measuring*
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 teaspoon poppy seeds
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 3 tbsp vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon + 1 teaspoon sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 3 tablespoons hot water
Cream Cheese Frosting
- 4 tablespoons unsalted butter
- 4 tablespoons unsalted cultured butter
- 4 ounces cold cream cheese
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon heavy cream or whole milk
- lemon curd, if using
Instructions
- Roast the lemons. Preheat the oven to 425 F/220 C. Zest the lemons, set the zest aside. Cut the rind off the lemons, then slice them into 1/8” thick slices. Place them on a parchment-lined baking sheet and roast for 10-15 minutes, until the edges of the lemon slices are caramelized.3-4 large lemons
- Blend the lemons. Transfer the lemon slices to a blender or small food processor and blend until smooth. Push the puree through a fine mesh strainer to remove the bitter white parts. You should have 1/4 cup (roughly 57 grams) of puree! Set aside until ready to use.
- Prepare the cake pan. Reduce the oven heat to 350 F/180 C. Grease the sides of an 8-inch cake pan or 8" spring form pan and line the bottom with parchment paper.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and poppy seeds, Set aside.1 1/2 cups (193 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/4 teaspoon poppy seeds
- Cream the butter and sugar. Cream the butter, sugar, lemon zest, and oil until light and fluffy, 5 minutes.1/2 cup (113 grams) unsalted butter, 1 cup (200 grams) granulated sugar, 2 tbsp lemon zest, 3 tbsp (33 g) vegetable oil
- Mix in the wet ingredients. Mix in the eggs one at a time, mixing on low speed until completely incorporated before adding the next. Scrape down the bowl as needed. Then mix in the sour cream, vanilla, and roasted lemon puree.2 (100 g) eggs, 1 teaspoon vanilla extract, 2 tablespoon + 1 teaspoon (37 g) sour cream
- Alternate wet and dry ingredients. Mix in 1/2 of the dry ingredients, then the milk, ending with the remaining dry ingredients. Stream in the hot water, mixing until just combined.1/4 cup (57 g) whole milk, 3 tablespoons (42 g) hot water
- Bake the cake. Spread the cake batter evenly into the baking pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 20 minutes before carefully removing it from the pan. Let the cake finish cooling on the wire rack before frosting.
- Make the cream cheese frosting. Cream the butters until smooth, 1 minute. Then mix in the cold cream cheese and mix on low speed until combined. Mix in the powdered sugar, then increase the speed to medium low and gently beat the frosting until light, white, and fluffy, about 2-3 minutes. Mix in the vanilla and heavy cream.4 tablespoons (56 g) unsalted butter, 4 tablespoons (56 g) unsalted cultured butter, 4 ounces cold cream cheese, 1 1/2 cups (180 g) powdered sugar, 1/2 teaspoon vanilla bean paste, 1 tablespoon heavy cream or whole milk
- Decorate the cake. Spread the cream cheese frosting on top of the cooled cake. Dollop the top with lemon curd and use the back of a spoon to swirl them together. Sprinkle extra poppy seeds and lemon zest if desired and enjoy!lemon curd
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Roasting the lemon is my new favorite way to make anything lemon-flavored! It gave the cake so much flavor without being too sour or acidic. Also that cream cheese icing is to die for, I only use your recipe now!!