Published: Feb 25, 2019 · Modified: Feb 25, 2023 by Claire

Lemon Poppy Seed Cake

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This lemon poppy seed cake strikes the perfect balance between tart and sweet! Made with homemade lemon curd, a moist poppy seed cake and a rich, creamy vanilla buttercream frosting, this delicious cake is sure to brighten your day!

cake with a jar of lemons and lemon curd in the background

Although there were a lot of things about home that I missed while I was living in Norway, one of the thing I missed most was birthdays. Birthdays with family and friends, sharing cake, making cake, eating all the cake...

And so to make up for not being there to make cakes in person, I would often bake cakes in people's honor, share the recipes on my blog, eat my feelings... You know, the usual things people do when they miss someone.

So for my Mum's birthday one year, I made this cake. It's a combination of all of her favorite things: Lemon, poppy seeds and equal parts tart and sweet. I don't know how she ended up with a daughter whose sweet tooth is as massive as mine because that's just not her jam (or curd, in this case).

But having made this cake almost 5 years ago, I thought it was time this bad boy got himself an update. Scroll all the way to the bottom if you want to see one of the cringy original photos.

How to make this lemon poppy seed cake

First, if you're short on time and don't want to make everything from scratch, you can cut a few corners by using store bought lemon curd and store bought frosting. For this recipe you'll need about 2.5 lb of frosting and one 10 oz jar of lemon curd.

If you're not using store bought lemon curd, you'll want to start by making that. To make the lemon curd, whisk together the sugar, lemon juice and zest, and egg yolks in a bowl over a pot of boiling water.

Once the lemon curd has thickened, remove the bowl from the pot of boiling water and allow to cool for about 10 minutes. Cube the butter and whisk it into the slightly cooled curd mixture. Cover and allow to cool completely in the refrigerator before use.

Step-by-step photos for making an easy lemon cake

Second, make the cake. In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.

In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add the dry ingredients and mix on low until just combined. Repeat with the remaining ingredients.

Pour into three 6″ parchment paper-lined and greased cake pans. Bake at 350F for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Third, make the frosting. In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.

Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.

Decrease the mixer to low, add the butter and vanilla extract, and continue beating on high until the frosting is thick and smooth.

Finally, assemble and decorate the cake.

Level your cakes (if necessary) and spread a layer of frosting between each. Use your offset spatula to carve out an indent in the frosting and fill with lemon curd.

Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator.

Cover the cake with frosting, using an offset spatula or bench scraper to smooth the frosting and remove any excess. If you're new to cake decorating and want a more in-depth guide, check out my post on how to smoothly frost a cake.

Tint the remaining frosting a shade or two of yellow. Dab on the yellow frosting on the lower half of the cake and use your offset spatula or bench scraper to smooth it.

In the microwave, heat the candy melts and heavy whipping cream using 10 second increments until it stirs smooth. Pour the ganache into a piping bag and drip down the sides.

Spoon the remaining frosting into a piping bag with a large star tip and pipe a crown of frosting around the top.

Expert tips

Make the lemon curd in advance: If you're looking to save some time, you can make the lemon curd a week and store it in the refrigerator.
Measure your batter: Making even layers of cake start with measuring your batter. For this recipe, that means about roughly 9.3oz of batter per pan (for three pans).
Chill your cake: Cool cake is easier to cut and handle, so chilling your cake for a short while before use will make this process easier.
Saving time with store-bought frosting: If you don't want to make your own frosting for this recipe, you can substitute about 2.5lb (or 2.5 containers) of store-bought frosting.
Crumb coat: Spreading a thin layer of frosting around the sides and top of the cake, and then refrigerating it will lock in any crumbs and keep them from reaching the surface of your frosted cake.
The trick for smooth frosting: You’ll need a rotating cake stand and a bench scraper. Place the small end of the bench scraper on the cake stand, long end against the frosting and turn the table. Once excess frosting is removed, heat the scraper in hot water, wipe and drag around the outside of the cake.
Storage: This cake will keep at room temperature, uncut, for 3-4 days. For best results, cover it with a plastic lid, bowl or place it in a cardboard box.
Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.

partially eaten slice of cake with cake and lemons in the background

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

Recipe

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Update Notes: This post was originally published in March of 2015 but was republished with step-by-step photos and tips in February of 2019.

Oh yay! You made it all the way to the bottom. High five!

So you probably noticed that this is in updated version of an older recipe from my blog. And maybe that has you wondering what the cake originally looked (or maybe not… I’m no mind reader). Was it pretty? Did she even know how to use a decent camera?? That would be a no and no.

And as much as I hate to share my cringy, old photos, I also appreciate the glimpse at growth it allows and the opportunity to remind you: Seriously guys, if I can do it, ANYONE can. Here’s a little glimpse at the original cake.

This lemon poppy seed cake with lemon curd filling tastes like a sunny day!

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