This Lemon Poppy Seed Cake is a celebration of fresh citrus flavor and soft, buttery crumb. Made with cake flour, infused lemon sugar, and real lemon juice, it’s layered with poppy seed-speckled buttercream that’s as silky as it is bright. Finished with delicate lemon slices and mint, this triple-layer showstopper is ideal for spring holidays, birthdays, or elegant afternoon gatherings.
💛 Why You’ll Love This Recipe
- Bursting with real lemon flavor from zest and fresh juice
- Light, tender crumb thanks to cake flour and buttermilk
- Gorgeous three-layer presentation with no fuss techniques
- Stays moist for days and tastes better the next day
- Make-ahead and freezer-friendly for stress-free prep
📝 Ingredients
For the Cake
- 3 cups cake flour (or all-purpose flour + 3 tbsp cornstarch)
- 1 tbsp baking powder
- ½ tsp salt
- 1¾ cups granulated sugar
- Zest of 1 lemon (only the yellow part)
- 1 cup unsalted butter, softened
- 4 large eggs, room temp
- 2 tsp lemon paste (optional but enhances citrus flavor)
- 1 cup buttermilk
- ⅓ cup fresh lemon juice
For the Frosting
- 1 cup unsalted butter, softened
- 6 cups powdered sugar, sifted
- 6–8 tbsp fresh lemon juice
- ¼ cup poppy seeds
- Yellow food coloring, optional (just 1 small drop)
Garnish
- Thin lemon slices
- Fresh mint leaves
👩🍳 Step-by-Step Instructions
1. Preheat & Prep Pans
Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, dust lightly with flour, and line the bottoms with parchment paper.
2. Infuse the Sugar
In a food processor, pulse the sugar with lemon zest until moist and aromatic. This step unlocks essential citrus oils and infuses the sugar throughout.
3. Cream Butter & Sugar
Using a stand mixer, beat the lemon sugar with softened butter on medium speed for 3 minutes until pale and fluffy. Scrape the bowl well.
4. Add Eggs & Flavoring
Beat in the eggs one at a time, mixing thoroughly between additions. Stir in lemon paste (if using) to boost flavor.
5. Combine Dry & Wet Ingredients
Whisk flour, baking powder, and salt in a separate bowl. On low speed, alternate adding the flour mixture and a blend of buttermilk + lemon juice into the butter mixture:
Dry → Wet → Dry → Wet → Dry
Mix gently until just combined to avoid overmixing.
6. Bake the Cake
Divide batter evenly between pans and smooth the tops. Bake for 23–25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10–15 minutes, then flip out and let cool completely.
7. Make the Frosting
Beat softened butter until creamy. Slowly mix in powdered sugar, alternating with lemon juice, until desired spreadable texture is reached. Fold in poppy seeds. Add food coloring for a soft yellow hue if desired.
8. Assemble & Decorate
Stack the layers with frosting between each. Cover the top and sides with remaining frosting. Decorate with thin lemon slices and mint leaves for a fresh, elegant finish.
🍋 You Must Know
- This cake improves overnight as citrus flavor deepens
- Freezer-friendly: freeze layers or assembled cake for up to 3 months
- Turn this recipe into cupcakes or a single-layer sheet cake with adjusted times
- Use a cake strip or wet towel for flat, even baking layers
🍰 Pro Tips
- Zest and sugar can be processed a day early for deeper citrus infusion
- Use a cookie scoop to evenly portion batter between pans
- For smooth slicing, chill before cutting and wipe the knife clean between cuts
- Garnish just before serving to maintain a crisp, fresh look
🍽 Final Thought
This Lemon Poppy Seed Cake is a sun-kissed dessert that brings joy to every bite. Whether you’re celebrating a milestone or simply welcoming the weekend, its soft crumb, zesty flavor, and elegant appearance make it the ultimate treat. Make it once and it’s sure to become a new classic in your recipe box.