Benefits and Advantages of lemon poppy seed cake
This lemon poppy seed cake recipe stands out for several compelling reasons. Firstly, its ease of preparation makes it an excellent choice for both novice and experienced bakers, requiring simple steps and straightforward ingredients. The combination of zesty lemon and crunchy poppy seeds not only results in a delightful flavor profile but also provides a refreshing twist compared to traditional cakes.
Additionally, the recipe can be tailored to include health-conscious modifications such as using gluten-free flours or reducing sugar, making it versatile and suitable for various dietary preferences. The inclusion of poppy seeds adds dietary fiber and essential minerals, contributing to the cake’s nutritional value.
This blend of taste, health benefits, and user-friendly preparation makes the lemon poppy seed cake a popular dessert choice. Using this recipe, bakers can enjoy a moist, flavorful cake that appeals to a wide audience, from those seeking indulgence to individuals mindful of dietary restrictions.
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Essential Ingredients for lemon poppy seed cake
The primary ingredients for the lemon poppy seed cake combine classic baking staples with fresh citrus components and nutritious poppy seeds to create a moist and flavorful dessert. Here’s a detailed list of the main ingredients:
- 2 cups all-purpose flour
- ¼ cup cake flour (or substitute with 3 tablespoons cornstarch plus all-purpose flour to total 2¼ cups)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons poppy seeds
- 1¾ cups granulated sugar
- Zest of 3 lemons (about 3 tablespoons)
- ¼ cup vegetable oil (or mild flavored oil like canola or olive oil)
- 6 tablespoons unsalted butter, melted
- 4 large eggs, at room temperature
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¾ cup milk, at room temperature
- ½ cup sour cream or plain yogurt, at room temperature
- 1 teaspoon vanilla extract
For those with specific dietary needs, substitutions can be made to maintain the cake’s signature texture and taste:
- Vegan Options: Replace eggs with flaxseed meal mixed with water and use plant-based milk or yogurt alternatives.
- Gluten-Free Alternatives: Use almond flour, oat flour, or a gluten-free baking blend instead of standard flours.
- Lower Sugar: Consider natural sweeteners or reduce sugar quantity as preferred.
Each ingredient has an important role: lemon zest and fresh juice provide vibrant citrus flavor; poppy seeds add a subtle nutty texture; baking powder and soda offer proper rise and tenderness; vegetable oil and melted butter keep the cake moist; eggs incorporate structure and richness; and sour cream or yogurt adds tanginess and softness, enhancing crumb quality. This ingredient blend allows for delicious customization while preserving the refreshing, bright character of a classic lemon poppy seed cake.
For detailed guidance on making fresh lemon curd to accompany your cake, check out How to Make Homemade Lemon Curd.
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Moist and Zesty Lemon Poppy Seed Cake Recipe for a Perfect Dessert
🍋 Delight in the refreshing, zest-filled explosion of a classic lemon poppy seed cake, perfect as a dessert centerpiece!
🍰 Layered with tangy homemade lemon curd and topped with a creamy frosting, it’s a true taste sensation you won’t want to miss!
- Total Time: 2 hours and 5 minutes
- Yield: 12 slices 1x
Ingredients
For the Homemade Lemon Curd:
¾ cup granulated sugar
4 large egg yolks
1 tablespoon cornstarch
Zest of 2 lemons (about 2 tablespoons)
½ cup fresh lemon juice (about 2–3 lemons)
4 tablespoons (½ stick) unsalted butter
For the Lemon Poppy Seed Cake Batter:
2 cups all-purpose flour
¼ cup cake flour (or substitute with 3 tablespoons cornstarch plus all-purpose flour to total 2¼ cups)
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons poppy seeds
1¾ cups granulated sugar
Zest of 3 lemons (about 3 tablespoons)
¼ cup vegetable oil (or mild flavored oil like canola or olive oil)
6 tablespoons unsalted butter, melted
4 large eggs, at room temperature
⅓ cup fresh lemon juice (about 2 lemons)
¾ cup milk, at room temperature
½ cup sour cream or plain yogurt, at room temperature
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 ounces (1 cup) full fat cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (optional)
Instructions
1. Make the lemon curd: In a medium saucepan, whisk together sugar, egg yolks, and cornstarch until smooth. Add lemon zest and fresh lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in butter until melted and smooth. Transfer to a bowl and chill until set.
2. Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and lightly flouring or lining with parchment paper.
3. Mix dry ingredients: In a large bowl, sift or whisk together all-purpose flour, cake flour (or flour and cornstarch), baking powder, baking soda, salt, and poppy seeds.
4. Combine wet ingredients: In a separate bowl, rub the lemon zest into sugar to release oils. Add vegetable oil, melted butter, eggs, lemon juice, and vanilla extract to the sugar mixture. Whisk until well combined.
5. Combine wet and dry: Add half of the dry ingredients to the wet mixture and whisk gently. Then add the milk and sour cream or yogurt mixture, mixing gently to combine. Add the remaining dry ingredients and fold until just smooth. Avoid overmixing to prevent a dense cake.
6. Bake: Pour batter into the prepared pan and smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
7. Prepare the frosting: Beat cream cheese and butter on medium speed until smooth and creamy. Gradually add powdered sugar in batches, mixing well to avoid lumps. Add vanilla extract and lemon juice (if using), and beat until smooth and spreadable. If frosting is too soft, add more powdered sugar starting with ½ cup increments.
8. Assemble the cake: Spread a generous layer of cream cheese frosting on the cooled cake. Dollop chilled lemon curd over the frosting and gently swirl with a knife or skewer to create a marbled effect. Sprinkle additional poppy seeds on top as decoration.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use fresh lemons and zest only the yellow part to avoid bitterness from the pith.
🧁 Measure flour by spooning into the cup and leveling with a knife to avoid dryness.
🕰️ Use room temperature ingredients for better texture and even baking.
- Prep Time: 30 minutes
- Cooling and frosting: 1 hour
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 600–700 kcal
