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The BEST Lemon Poppy Seed Cake

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

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!

Scale

Ingredients

For the lemon curd:

For the lemon poppy seed cake:

For the vanilla buttercream frosting:

For the ganache drip:

Instructions

  1. For the lemon curd, whisk together the sugar, lemon juice and zest, and egg yolks in a bowl over a pot of boiling water.
  2. Cook the mixture until it thickens considerably, stirring occasionally (it should reach an almost pudding like consistency).
  3. Once the lemon curd has thickened, remove the bowl from the pot of boiling water and allow to cool for about 10 minutes.
  4. Cube the butter and whisk it into the slightly cooled curd mixture. Cover and allow to cool completely in the refrigerator before use.
  5. In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.
  10. Decrease the mixer to low, add the butter and vanilla extract, and continue beating on high until the frosting is thick and smooth.
  11. 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.
  12. Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator.
  13. Cover the cake with frosting, using an offset spatula or bench scraper to smooth the frosting and remove any excess.
  14. Tint the remaining frosting a shade or two of yellow.
  15. Dab on the yellow frosting on the lower half of the cake and use your offset spatula or bench scraper to smooth it.
  16. In the microwave, heat the candy melts and heavy whipping cream using 10 second increments until it stirs smooth.
  17. Pour the ganache into a piping bag and drip down the sides.
  18. Spoon the remaining frosting into a piping bag with a large star tip and pipe a crown of frosting around the top. Optional: Garnish with sprinkles.

Notes

Sources:
Cake recipe adapted from Miette‘s Hot Milk Cake recipe
Lemon curd recipe adapted from Miette‘s Lemon Curd recipe

Nutrition

Keywords: easy lemon cake recipe, how to make lemon cake, lemon poppy seed cake