Description

Bright and refreshing, this Lemon Poppy Seed Cake is a delightful treat that will brighten any occasion. Infused with zesty lemon juice and zest, each bite offers a perfect balance of tangy flavor and delightful crunch from the poppy seeds. Topped with smooth cream cheese frosting, this cake is not only visually appealing but also a crowd-pleaser that will have everyone asking for seconds. Whether you’re hosting an afternoon tea or celebrating a special event, this moist and flavorful cake is sure to impress your guests.

Ingredients

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2 cups all-purpose flour
¼ cup cornstarch
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter (room temperature)
¼ cup vegetable oil
1½ cups granulated sugar
3 tablespoons lemon zest
4 large eggs (room temperature)
⅓ cup milk (room temperature)
½ cup yogurt (unflavored)
¼ cup fresh lemon juice
2 tablespoons poppy seeds

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Instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together flour, cornstarch, baking powder, and salt.
In another bowl, beat butter until creamy, then gradually add sugar until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in yogurt, milk, lemon juice, vegetable oil, and lemon zest.
Gradually combine dry ingredients into the wet mixture; fold in poppy seeds gently.
Divide batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
For the frosting, beat cold cream cheese until smooth; mix in softened butter and powdered sugar gradually along with vanilla extract and fresh lemon juice.
Once cakes are completely cool, layer them with frosting in between and on top.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 370
Sugar: 32g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: <1g
Protein: 4g
Cholesterol: 80mg