Ingredients
Cake
- 2 cups all-purpose flour
- 3/4 cup cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest (from 3 lemons)
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter (melted and still warm)
- 4 large eggs
- 1/3 cup lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/3 cup buttermilk (at room temperature)
Frosting
- 6 oz cream cheese (cold)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream (cold)
Topping
- 1 cup lemon curd
- 1 tablespoon poppy seeds (for sprinkling over top)
Instructions
- Make the Lemon Poppy Seed Cake: Preheat the oven to 350°F and grease a 9”x13” pan with nonstick cooking spray. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and poppy seeds to combine the dry ingredients fully.
- Prepare wet mix: In a large mixing bowl, rub the lemon zest into the granulated sugar using your hands to release the oils, enhancing the lemon flavor. Whisk in the vegetable oil, melted butter, eggs, freshly squeezed lemon juice, and vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients and mix until partially combined. Then mix in the sour cream and buttermilk, whisking until the batter is smooth and no flour streaks remain.
- Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan while preparing the frosting.
- Make the Cream Cheese Whipped Frosting: Using a stand mixer fitted with a whisk attachment, beat the cold cream cheese on medium speed for 1 minute until smooth. Add the powdered sugar and vanilla extract, mixing for 2 minutes while scraping the bowl’s sides to ensure complete incorporation.
- Add heavy cream: With the mixer running, slowly pour the cold heavy cream down the side of the bowl to avoid splattering. Increase the speed to medium-high and whisk the frosting until it thickens and holds soft peaks, approximately 30 seconds. Be cautious not to overmix to prevent the frosting from becoming soupy. Test the peak by lifting the whisk upside down; it should hold its shape.
- Assemble the cake: Spread the cream cheese whipped frosting evenly over the cooled cake. Add dollops of lemon curd across the frosting and use a knife to gently swirl the curd into the frosting, creating a marbled effect.
- Finish and serve: Sprinkle the top with the remaining poppy seeds for added texture and visual appeal. Serve immediately or refrigerate covered for up to 3 days. Enjoy a slice of this refreshing and tangy lemon poppy seed cake!
Notes
- This cake can be stored covered in the refrigerator for up to 3 days without losing moisture or flavor.
- Using room temperature ingredients where specified will yield better texture and mixing results.
- For a dairy-free version, substitute sour cream, butter, and cream cheese with plant-based alternatives, but note that texture and flavor may differ.
- Adjust lemon zest amount according to desired tartness and lemon intensity.
- Do not overwhip the frosting to avoid it becoming watery; monitor consistency carefully.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
