Lemon Poppyseed Cake Recipe with Cream Cheese Frosting

a square piece placed upward to see the texture of the lemon poppy seed cake

Lemon Poppyseed Cake Recipe with Cream Cheese Frosting

Lemon Poppyseed Cake Recipe fans will love this easy recipe with cream cheese frosting made with fresh lemon, bright lemon zest, and sour cream for a moist, tangy crumb. This lemon poppy seed cake is easy to make at home, as a simple sheet cake for a classic homemade dessert everyone wants seconds of.

5 from 1 vote

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Prep Time 20

Cook Time 32

Total Time 52

Course Dessert

Cuisine American

Servings people

Calories 616 kcal

Equipment

Ingredients

For the lemon poppyseed cake

2 cups all purpose flour 280 grams
2 tablespoons poppyseeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar 200 grams
¾ cup sour cream full-fat, room temperature
½ cup vegetable oil
3 large eggs room temperature
2 tablespoons lemon zest about 2 large lemons, you must remove the zest before you squeeze the lemons
⅓ cup fresh lemon juice about 2 large lemons
1 teaspoon vanilla bean paste
2 drops yellow food coloring optional

For the cream cheese frosting

3 cups powdered sugar 360 grams
4 ounces cream cheese full-fat, room temperature
¼ cup unsalted butter room temperature, not melted
1 tablespoon fresh lemon juice

Instructions

For the lemon poppyseed cake

Preheat the oven to 350ºF. Line an 8-inch x 8-inch x 3-inch cake pan with parchment paper and spray well with non-stick baking spray. Set aside.
In a medium bowl, whisk together flour, poppyseeds, baking powder, baking soda, and salt. Whisk until combined then set aside.
In a separate large bowl, whisk together white sugar, sour cream, vegetable oil, eggs, lemon juice, lemon zest, vanilla bean paste, and food coloring (if using) until well combined.
Pour the dry ingredients into the wet ingredients and stir well using a silicone spatula until you no longer see dry ingredients in the batter. Do not overmix.
Use a spatula to evenly spread the cake batter into the prepared cake pan.
Bake for 32 to 35 minutes or until the cake no longer jiggles in the middle and a toothpick inserted in the center comes out clean.
Let cake cool completely before adding frosting.

For the cream cheese frosting

Place softened cream cheese, softened (but not melted) butter, and lemon juice into a large bowl and beat with an electric mixer until smooth.
Add the powdered sugar a little at a time, fully incorporating before adding more. Start on a slow speed until all the confectioners’ sugar is incorporate, then turn the mixer up to high speed and beat until the frosting is smooth and light.
Spread frosting evenly over the completely cooled cake.

Notes

Nutrition facts assume you use all of the frosting on the cake.

Store any leftover cake in an airtight container in the fridge for up to 4 days.

Nutrition

Keyword cake, cream cheese, lemon, sour cream

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