Description

Bright and zesty, this Lemon Poppy Seed Cake is a citrus lover’s delight that’s sure to impress. With its moist texture and vibrant flavor, this cake is perfect for any occasion—be it an afternoon tea, a summer gathering, or simply indulging in a sweet craving. The delightful combination of fresh lemon juice, zest, and the crunch of poppy seeds creates a refreshing dessert that’s topped with a luscious cream cheese frosting for an irresistible finish. Whether served as a showstopper at birthdays or enjoyed as a light dessert, this cake is sure to become a favorite.

Ingredients

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2 cups all-purpose flour
¼ cup cornstarch
2½ tsps baking powder
½ tsp salt
¾ cup unsalted butter
¼ cup unflavored vegetable oil
1½ cups white granulated sugar
3 tbsps lemon zest
4 large eggs
⅓ cup milk
½ cup yogurt
¼ cup fresh lemon juice
2 tbsps poppy seeds
1 cup unsalted butter (for frosting)
3 cups powdered sugar
1½ cups cream cheese (cold)
1½ tsp vanilla essence
1 tsp lemon juice (must be fresh)

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Instructions

Preheat your oven to 350°F (175°C) and prepare two greased and floured 9-inch round baking pans.
In a bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
In another bowl, cream the butter and sugar until light and fluffy. Add oil, followed by eggs one at a time while mixing well.
Stir in lemon zest and juice. Gradually add dry ingredients alternating with milk and yogurt; fold in poppy seeds.
Divide batter between the pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool before frosting with cream cheese mixture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 320
Sugar: 24g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg