Lemon Poppy Seed Cake

5 from 1 vote

Indulge in the perfect balance of sweet and tangy flavors with this Moist Lemon Poppy Seed Cake Recipe. This moist, buttery cake that’s full of lemon flavor, and covered in a light lemon buttercream frosting.

Prep Time10

Cook Time20

Cooling Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 516kcal

Author: Tammi

Ingredients

4 Eggs
1½ cups Granulated Sugar
1 cup Vegetable Oil
½ cup Milk
½ cup Sour Cream
¼ cup Lemon Juice
3 cups All Purpose Flour
1 tbsp Poppy Seeds
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tbsp Lemon Zest

Frosting

1 cup Butter softened
2 tbsp Lemon Juice
1 tbsp Milk
3-4 cups Powdered Sugar

Instructions

Preheat your oven to 350°F. Grease three 8-inch round cake pans.
In a large mixing bowl, whisk together eggs and granulated sugar until light and fluffy. Add vegetable oil, milk, sour cream, lemon juice and lemon zest. Mix until smooth.
In another bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
Evenly divide the batter among the three prepared pans. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a large bowl, beat the softened butter with a hand or stand mixer until creamy.
Gradually add powdered sugar, 1 cup at a time, alternating with lemon juice and milk, until the desired consistency is reached.
Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and spread frosting evenly. Repeat with the third layer. Use the remaining frosting to cover the top and sides of the cake.
Garnish with additional lemon zest, poppy seeds, or fresh lemon slices if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best flavor.
You can replace sour cream with plain Greek yogurt for a similar texture and tang.
To ensure even cake layers, weigh the batter with a kitchen scale as you divide it into the pans.
Bake the cakes a day ahead and wrap them tightly in plastic wrap once cool. Store at room temperature or refrigerate. Frosting can also be prepared in advance and stored in the refrigerator for up to 3 days. Let it soften at room temperature and re whip before using.
Add more powdered sugar if the frosting is too thin for piping or spreading. If too thick, add a teaspoon of milk or lemon juice at a time to adjust.

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