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Lemon Poppy Seed Cake

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Bright, zesty, and irresistibly moist, this Lemon Poppy Seed Cake is a citrus lover’s dream come true. Perfect for afternoon tea or as a delightful dessert at gatherings, it showcases vibrant flavors from fresh lemon juice and zest. The subtle crunch of poppy seeds elevates each bite, while the luscious cream cheese frosting provides a perfect balance of sweetness and tanginess. This cake is not just a treat; it’s an experience that will brighten any occasion!

Ingredients

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  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • 2½ tsps baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter (room temperature)
  • ¼ cup vegetable oil
  • 1½ cup granulated sugar
  • 3 tbsps lemon zest
  • 4 large eggs (room temperature)
  • ⅓ cup milk (room temperature)
  • ½ cup yogurt (unflavored)
  • ¼ cup fresh lemon juice
  • 2 tbsps poppy seeds
  • 1 cup unsalted butter (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1½ cup cream cheese (cold, for frosting)
  • 1½ tsp vanilla essence/extract (for frosting)
  • 1 tsp fresh lemon juice (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round baking pans with parchment paper.
  2. In a bowl, combine flour, cornstarch, baking powder, and salt. Whisk together.
  3. In another bowl, cream butter and sugar until light and fluffy. Incorporate eggs one at a time, then add milk, yogurt, lemon juice, oil, zest, and poppy seeds.
  4. Gradually mix dry ingredients into the wet mixture until just combined.
  5. Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for about 10 minutes before transferring to a cooling rack.
  6. For the frosting, beat cold cream cheese and butter until smooth. Gradually add powdered sugar along with vanilla extract and lemon juice until creamy.

Nutrition

Find it online: https://cookingwithmia.com/lemon-poppy-seed-cake/

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