This Lemon Poppy Seed Cake is bright, fresh, and perfectly tangy aka the perfect spring-summer cake! Flavored with both lemon zest and lemon juice, then layered with cream cheese and lemon curd. Whip up this lemon cake to brighten any day!
If sunshine had a flavor, I think it would be this lemon poppy seed cake! This two layer cake starts with the softest sour cream cake, packed with fresh lemon zest, fresh lemon juice, and crunchy poppy seeds. Then layered with silky smooth cream cheese frosting and luscious, creamy lemon curd in the middle. Every bite is fresh, sweet, and perfectly balanced! This is hands down my dream spring-summer cake. If you like lemony cake, I think you’ll love this cake too!
WHY YOU’LL LOVE THIS LEMON POPPY SEED CAKE
- Packed with fresh lemon flavor! Every layer is bursting with bright citrus goodness from fresh lemon zest, fresh lemon juice, and a generous layer of homemade lemon curd.
- Soft, light, and incredibly moist. The sour cream-based cake bakes up tender and fluffy with the perfect amount of richness, while the poppy seeds add a subtle crunch and texture throughout.
- Filled with cream cheese frosting and lemon curd. Tangy cream cheese frosting paired with silky lemon curd creates a filling that’s creamy, vibrant, and perfectly balanced.
- The perfect balance of sweet and tangy. This cake isn’t overly sweet, the fresh lemon flavor shines through in every bite for a refreshing, bright finish.
- Elegant yet simple. Lemon and cream cheese are a timeless flavor combination that feels both effortless and sophisticated, making this cake perfect for any occasion.
- A true spring-summer dessert. Light, fresh, and citrusy, this cake tastes like sunshine and is guaranteed to be a crowd-pleaser all season long.
INGREDIENTS NEEDED & NOTES TO MAKE THIS LEMON POPPY SEED CAKE
Lemon – Fresh lemons are key to this recipe! You’ll need both lemon zest and fresh lemon juice to give the cake its bright, fresh citrus flavor. Skip the bottled juice if possible—the flavor just isn’t the same.
Lemon Curd – You can use your favorite store-bought lemon curd for convenience, but homemade lemon curd takes this cake to the next level. It’s fresher, brighter, and well worth the extra effort.
Sour Cream – Sour cream adds moisture and a slight tang, resulting in a soft and tender cake crumb. Greek yogurt works well as a substitute.
Butter – Unsalted butter is used in the cream cheese frosting. Make sure it’s softened to room temperature so it whips up light, fluffy, and smooth.
Cream Cheese – Use full-fat block cream cheese, not the spreadable kind in a tub. It provides the best flavor, texture, and stability for the frosting.
Eggs – Eggs add structure, richness, and moisture to the cake. For the best results, use room-temperature eggs so they incorporate easily into the batter.
Flour – Regular all-purpose flour is all you need. It creates a soft, tender crumb without requiring any specialty flours.
Leavening Agents – Both baking powder and baking soda help the cake rise beautifully, creating a light and fluffy texture.
Salt – A small amount of salt balances the sweetness and enhances the flavors throughout the cake.
Sugar – You’ll need granulated sugar for the cake and powdered sugar for the frosting.
Vanilla Extract – Vanilla rounds out the flavors and enhances the bright citrus notes in the cake and frosting.
Poppy Seeds – Poppy seeds add a subtle nutty flavor and a delicate crunch. You can usually find them in the spice aisle of most grocery stores.
TOOLS & EQUIPMENT YOU’LL NEED
Two 8-inch round cake pans
Parchment paper
Mixing bowls
Rubber spatula
Zester
Electric mixer or a whisk
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS LEMON POPPY SEED CAKE
(Be sure to check the printable recipe card below)
Lemon Sour Cream Cake:
250g (2 cups, spoon and level method) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
250g (1+1/4 cups) granulated sugar
zest of 2 lemons
2 large eggs, room temperature
120g (1/2 cup) fresh lemon juice
240g (1 cup) sour cream
1 teaspoon vanilla extract
1 tablespoon poppy seeds
Cream Cheese Frosting:
3/4 cup lemon curd
280g (10 oz) original cream cheese, room temperature
113g (1 stick) unsalted butter, room temperature
360g (3 cups) powdered sugar, sifted
1 teaspoon vanilla extract
a little pinch of salt
STEP 1 – Prepare the Oven and Cake Pans
Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper. Lightly grease the bottoms and sides of the pans with softened butter, then set aside.
STEP 2 – Make the Cake and Bake
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant. Add the sour cream and eggs, then beat on medium speed for about 2 minutes, or until the mixture is light and fluffy.
Reduce the mixer speed to medium-low and add the lemon juice and vanilla extract. Mix until smooth and fully incorporated.
Gradually add the flour mixture, mixing just until combined. Be careful not to overmix the batter, as this can result in a dense cake. Using a silicone spatula, gently fold in the poppy seeds.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for about 25 minutes, or until a skewer inserted into the center comes out clean. A few moist crumbs attached is ok.
Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto a wire rack. Let them cool completely before frosting.
STEP 3 – Make the Cream Cheese Frosting and Assemble the Cake
In a large bowl, beat the butter and cream cheese together on medium speed until smooth, creamy, and completely lump-free.
Reduce the mixer speed to low and gradually add the powdered sugar. Add the vanilla extract and salt, then increase the speed to medium and beat until the frosting is light, fluffy, and silky smooth.
If necessary, use a serrated knife to level the tops of the cakes so they stack evenly.
Place one cake layer onto a serving plate or cake stand. Spread an even layer of cream cheese frosting over the surface, creating a slightly thicker border around the edge to form a dam. Spoon about 5 tablespoons of lemon curd into the center and gently spread it into an even layer, keeping it within the frosting border.
Place the second cake layer on top and repeat with another layer of cream cheese frosting and 5 tablespoons of lemon curd.
Use the remaining frosting to cover the top and sides of the cake. Chill the cake in the refrigerator for at least 2 hours before decorating or serving. This helps the frosting set and makes for cleaner slices.
TIPS FOR MAKING THE BEST LEMON POPPY SEED CAKE
- Bring your ingredients to room temperature. Room-temperature eggs, sour cream, butter, and cream cheese blend more easily, creating a smooth batter and frosting.
- Don’t overmix the batter. Once you add the dry ingredients, mix only until combined. Overmixing can develop the gluten in the flour and lead to a dense, tough cake.
- Measure your flour correctly. For the most accurate results, use a kitchen scale. If measuring by volume, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag. 1 cup = 125 grams.
- Create a frosting border before adding the lemon curd. Pipe or spread a thicker ring of cream cheese frosting around the edge of each layer before adding the lemon curd. This helps keep the filling neatly contained inside the cake.
- Cool the cakes completely before frosting. Even slightly warm cake layers can cause the frosting to melt and slide around.
- Chill before serving. Refrigerating the assembled cake for at least 2 hours allows the frosting and filling to set, making it easier to slice and serve.
- For extra lemon flavor, make homemade lemon curd. While store-bought lemon curd works well, homemade lemon curd adds an extra layer of fresh, vibrant citrus flavor that really makes this cake shine.
- Decorate just before serving. Fresh lemon slices, lemon zest, or edible flowers make a beautiful finishing touch and give the cake an elegant, bakery-style look.
HERE’S HOW TO STORE THIS LEMON POPPY SEED CAKE
Because this cake is filled and frosted with cream cheese frosting and lemon curd, it should be stored in the refrigerator. Store the cake in an airtight cake container or loosely cover it with plastic wrap and refrigerate for up to 5 days. The cake will stay moist and flavorful, and the lemon flavor may become even more pronounced after a day or two.
You can also freeze this cake, here’s how:
Unfrosted cake layers – Let the cakes cool completely, then wrap with layers of plastic wrap and store in a freezer-safe bag or container. The cakes will stay good for up to 3 months.
Leftover frosted cake – I’d suggest to cut the cake into individual slices, then wrap each slice with layers of plastic wrap and store in a freezer-safe bag or container. Freeze for up to 2 months.
Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is bright, fresh, and perfectly tangy aka the perfect spring-summer cake! Flavored with both lemon zest and lemon juice, then layered with cream cheese and lemon curd.
Ingredients
Lemon Sour Cream Cake:
- 250g (2 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 250g (1+1/4 cups) granulated sugar
- zest of 2 lemons
- 2 large eggs, room temperature
- 120g (1/2 cup) fresh lemon juice
- 240g (1 cup) sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Cream Cheese Frosting:
- 3/4 cup lemon curd
- 280g (10 oz) original cream cheese, room temperature
- 113g (1 stick) unsalted butter, room temperature
- 360g (3 cups) powdered sugar, sifted
- 1 teaspoon vanilla extract
- a little pinch of salt
Instructions
STEP 1 – Prepare the Oven and Cake Pans
- Preheat your oven to 350°F.
- Line two 8-inch round cake pans with parchment paper. Lightly grease the bottoms and sides of the pans with softened butter, then set aside.
STEP 2 – Make the Cake Batter and Bake
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant.
- Add the sour cream and eggs, then beat on medium speed for about 2 minutes, or until the mixture is light and fluffy.
- Reduce the mixer speed to medium-low and add the lemon juice and vanilla extract. Mix until smooth and fully incorporated.
- Gradually add the flour mixture, mixing just until combined. Be careful not to overmix the batter, as this can result in a dense cake.
- Using a silicone spatula, gently fold in the poppy seeds.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for about 25 minutes, or until a skewer inserted into the center comes out clean. A few moist crumbs attached is ok.
- Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto a wire rack. Let them cool completely before frosting.
STEP 3 – Make the Cream Cheese Frosting and Assemble the Cake
- In a large bowl, beat the butter and cream cheese together on medium speed until smooth, creamy, and completely lump-free.
- Reduce the mixer speed to low and gradually add the powdered sugar. Add the vanilla extract and salt, then increase the speed to medium and beat until the frosting is light, fluffy, and silky smooth.
- If necessary, use a serrated knife to level the tops of the cakes so they stack evenly.
- Place one cake layer onto a serving plate or cake stand. Spread an even layer of cream cheese frosting over the surface, creating a slightly thicker border around the edge to form a dam. Spoon about 5 tablespoons of lemon curd into the center and gently spread it into an even layer, keeping it within the frosting border.
- Place the second cake layer on top and repeat with another layer of cream cheese frosting and 5 tablespoons of lemon curd.
- Use the remaining frosting to cover the top and sides of the cake. Chill the cake in the refrigerator for at least 2 hours before decorating or serving. This helps the frosting set and makes for cleaner slices.
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