Lemon Poppy Layer Cake

Lemons and poppy seeds are a classic pairing, especially in breakfast pastries.  Why not take this tasty combo and bake it into a cake?  Thick and fluffy cake layers spiked with poppy seeds and a bright lemony tang make a wonderful dessert.  Creamy frosting is the perfect mellow counterpoint to this delectable cake.  Recipe courtesy of Lucy Brandes from Turnip the Oven.

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Servings 12 servings
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Submitted By Lucy Brandes from Turnip the Oven
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 4
You:
Rate this recipe!
Servings 12 servings
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Submitted By Lucy Brandes from Turnip the Oven
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. To make the cake, preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick spray. Line the bottoms with parchment. Dust with flour and tap out the excess.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
  3. In a large bowl with an electric mixer, or in a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Beat in the lemon zest and lemon juice.
  4. Alternately add the flour mixture and buttermilk, beating after each addition, beginning and ending with the flour. Beat in the poppy seeds.
  5. Divide the batter between the prepared pans and bake until the cakes are puffed and set and a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes for 30 minutes in the pans, then turn them out and cool completely on a wire rack.
Frosting
  1. To make the frosting, beat the butter and 1 cup of confectioner's sugar until blended. Gradually add the remaining confectioner's sugar, lemon juice, and milk and beat until light and fluffy.
  2. Place one cake layer on a serving plate. Spread with about 1/3 of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides.
Recipe Notes

If you don't have dried citrus wheels or flowers, you can decorate this cake with lemon candies or gum drops.

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