Moist Lemon Poppy Seed Cake (with Lemon Curd Filling)
This moist lemon poppy seed cake is the ultimate upgrade to the classic bakery version. Made as a stunning layer cake, it’s made with fresh lemon juice and zest for bold, bright citrus flavor, and the soft, tender crumb is packed with crunchy poppy seeds in every bite. Layered with vibrant lemon curd and covered in a silky cream cheese frosting, every slice is light, zesty, and bursting with fresh flavor. It’s the perfect spring dessert for Easter, Mother’s Day, or when you're hosting brunch!
Equipment
Ingredients
Lemon Curd Filling
- 1/2 cup granulated sugar
- 1 tablespoon + 1 teaspoon fresh lemon zest
- 2 whole large eggs
- 1/2 cup fresh lemon juice
- Pinch fine sea salt
- 6 tablespoons cold unsalted butter
- 1 teaspoon vanilla extract
Lemon Poppy Seed Cake Batter
- 1 1/2 cups granulated sugar
- 1 tablespoon fresh lemon zest packed
- 2 1/3 cups cake flour *See notes below for measuing*
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 11 1/2 tablespoons cubed unsalted butter room temperature
- 3 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 cup heavy cream room temperature
- 1/2 cup sour cream room temperature
- 1/3 cup vegetable oil
- 2 tablespoons fresh lemon juice
Cream Cheese Frosting
- 12 tablespoons unsalted butter room temperature
- 4 ounces cold full-fat cream cheese
- 1 2/3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
For the Lemon Curd
- You can make the curd first or while the cake layers are baking and cooling. Rub the lemon zest into the sugar until it resembles wet sand. Then add it to a pot and whisk in the eggs.
- Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly, until the lemon curd reaches a temperature of 170°F (78 °C), looks vibrant yellow, and is thick enough to coat the back of a spoon.
- Pour the curd through a fine mesh strainer into a clean bowl, then stir in the cold butter and vanilla extract until combined.
- Cover the top with plastic wrap so that it touches the surface of the curd. This will prevent any dry skin from forming. Chill until ready to use!
For the Cake Batter
- Preheat the oven to 350°F/180°C. Grease the sides of two 8-inch cake pans and line the bottoms with parchment paper. Set aside.
- Rub the lemon zest into the sugar. Then add the flour, poppy seeds, baking powder, and salt and whisk to combine.
- On low speed, mix in the butter until it has a sandy texture.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sour cream, oil, and lemon juice.
- Mix in half of the wet ingredients until all of the flour has been moistened. Then scrape down the bowl. Mix in the remaining wet ingredients on low speed until combined, scraping down the bowl to ensure everything is incorporated.
- Evenly distribute the lemon batter into the prepared cake pans (670 grams in each). Bake for 25-30 minutes. Let the pans cool on a wire rack for 30 minutes, then remove them from the pans and allow them to finish cooling on the racks.
For the Cream Cheese Frosting
- Cream the butter until creamy, 1-2 minutes. Then, mix in the cream cheese on low until combined and lump-free. Mix in the powdered sugar, beating at medium-low speed until white and fluffy, about 2 minutes.
- Mix in the heavy cream and vanilla until combined. Use immediately!
Assembly
- Place the first cake layer on your serving platter and trim a very thin layer off the top to expose the crumb. Spread a thin layer of frosting over the crumb, then pipe a thicker border of frosting around the edge of the cake. Fill the center with half of the lemon curd.
- Then, trim the second cake layer the same way. Place it upside down so that the top of the cake is flat. Chill for 30 minutes.
- Then, use the remaining frosting to cover the sides and top of the cake. You should have a "naked" covered cake. If you prefer more frosting, you will need to double the frosting! Spread the remaining lemon curd on top of the cake and garnish with fresh lemon zest, extra poppy seeds, or fresh lemon slices. Chill for another 30 minutes, then slice and enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Store leftover cake in an airtight container in the fridge for up to 5 days.
Freezing: You can store the cake as a whole or as slices individually wrapped in plastic for up to 1 month.
