Zesty Lemon Poppy Seed Cake with Creamy Cheese Frosting: A Bright and Savory Delight

Zesty Lemon Poppy Seed Cake with Creamy Cheese Frosting: A Bright and Savory Delight

Discover the refreshing zest of lemon combined with the crunch of poppy seeds in this delicious lemon and poppy seed cake. replaces the word nice with emptypped with silky cream cheese frosting, this cake offers the perfect balance of tart and sweet flavors, making it an irresistible treat. Adding hot lemon-infused water and a touch of yellow food coloring brings out a vibrant, happy color, enhancing the overall appeal of this baked delight.


Why you'll love it: The unique touch of hot lemon water in the dough not only intensifies the lemony flavor, but also ensures a soft, chewy texture. Poppy seeds add a slight crunch and nutty taste to each bite, creating a complex texture that complements the creamy frosting. This cake is a must-try, thanks to its bright flavor and stunning presentation.

Perfect occasion: This cake is ideal for spring and summer gatherings, such as picnics, garden parties or family brunches. It's also a fantastic choice for celebrating special occasions like birthdays or simply as a delicious weekend gift to enjoy with tea or coffee.

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Decorating Tips: Garnish the frosted cake with extra lemon zest and a sprinkle of poppy seeds to highlight its flavors and add visual interest. For a more festive look, you can add edible flowers or lemon slices around the edges or on top of the cake.


  • 3/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 teaspoons poppy seeds
  • 3/4 cup + 2 tablespoons granulated sugar
  • 1/2 cup + 2 tablespoons vegetable oil
  • 2 tablespoons butter-flavored shortening (or vegetable shortening)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 heaping teaspoon of lemon zest (from 1 to 2 lemons)
  • 1/2 cup buttermilk
  • 1/2 teaspoon distilled white vinegar
  • 3 tablespoons warm lemon water (hot water mixed with 1 tablespoon fresh lemon juice)
  • 1 to 2 drops of yellow food coloring (optional)

For the cream cheese frosting:

  • 4 tablespoons of softened butter
  • 8 ounces cream cheese, softened
  • 1/2 to 1 cup powdered sugar, sifted (adjust to your sweet preferences)


  1. Preparation:
    • Preheat the oven to 325°F (163°C). Butter and flour a 9-inch dark cake pan.
  2. Mix the dry ingredients:
    • In a large bowl, sift together the flours, baking soda, baking powder, poppy seeds and salt.
  3. Prepare the wet ingredients:
    • In another large bowl, whisk together the sugar, oil and shortening until smooth.
    • Beat in the egg, followed by the vanilla extract and lemon zest.
  4. Mix the ingredients :
    • Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
    • Mix the distilled vinegar into the hot lemon water, then stir it into the dough.
    • If using, add food coloring to achieve the desired shade of yellow.
  5. Pastry shop:
    • Pour the batter into the prepared pan, tapping the pan to remove any air bubbles.
    • Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
    • Let the cake cool in the pan until it can be handled, then transfer it to a wire rack to cool completely.
  6. Icing:
    • Beat together butter and cream cheese until smooth. Gradually add the powdered sugar until the icing is creamy.
    • Cool the frosting if necessary to firm it up before spreading it over the cooled cake.

Enjoy this tangy and luscious lemon poppy seed cake, topped with a creamy cheese frosting, perfect for adding a touch of brightness to any day!

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