This lemon poppy seed cake has a tender, moist crumb, bright lemon flavor, and crunchy poppy seeds throughout. It’s finished with a fluffy cream cheese frosting that balances the lemon perfectly. Simple, delicious, and ideal for spring.
Spring is a great season for lemon desserts. This lemon poppy seed cake delivers bright citrus flavor without feeling heavy. The cake crumb is soft and moist, with just the right amount of tender structure. Poppy seeds add a subtle crunch and visual interest, while the cream cheese frosting lends a tangy, creamy contrast that isn’t overly sweet.
The frosting is a thick lemon cream cheese layer — less sweet than a typical American buttercream — so the lemon shine of the cake can still come through. It’s easy to make and spreads smoothly over a cooled sheet cake.
Step-By-Step
This recipe uses the reverse creaming method: instead of creaming butter and sugar together, you work the butter into the dry ingredients a tablespoon at a time. That helps limit gluten development and keeps the crumb tender.
Photos in the article illustrate each step, but the summary below covers the main process.
Jump to Recipe
- Prep. Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch (23×33 cm) pan.
- Whisk the wet ingredients. In a medium bowl, whisk the eggs, milk, lemon juice and vanilla until combined. Set aside.
- Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest.
- Beat the butter into the dry ingredients. Add the butter, one tablespoon at a time, and beat on low until the mixture resembles coarse sand with no large butter lumps. This is the reverse creaming step.
- Add the wet ingredients. Gradually mix the wet ingredients into the sandy mixture, about half at a time, until smooth. A stand mixer on low with a slow drizzle works well. You should have no flour lumps (lemon zest bits are fine).
- Stir in the poppy seeds. Fold them in gently so they are evenly distributed.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 30–35 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few crumbs.
The cake is finished with a lemon cream cheese frosting. The lemon presence in the frosting is subtle — just enough to complement the cake. Follow these tips for a smooth frosting:
- Use butter that is softened but still slightly cool to the touch. Avoid microwaving it, which can make the frosting too thin.
- Choose full-fat, brick-style cream cheese, not low-fat or spreadable tubs.
- Sift powdered sugar before adding to prevent lumps and avoid over-beating, which can thin or separate the frosting.
Recipe Tip
You’ll need about 3 large lemons (or 4 smaller ones). Zest the lemons first, then squeeze the juice. Fresh lemon juice is recommended over bottled for best flavor balance.
Other lemon favorites pair well with this cake if you enjoy citrus desserts, such as lemon muffins, lemon loafs, or lemon cheesecake variations.
Lemon Poppy Seed Cake
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Lemon Poppy Seed Cake
- 4 large eggs
- 3/4 cup whole milk (120 ml)
- 2 teaspoons vanilla extract
- 6 tablespoons fresh lemon juice (90 ml)
- 2 3/4 cups all-purpose flour (344 g), sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar (350 g)
- 2 tablespoons lemon zest
- 1 cup unsalted butter (226 g), cut into cubes
- 2 tablespoons poppy seeds
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 g), softened but still slightly cool
- 8 ounces full-fat cream cheese (226 g), brick style
- 2 1/2–3 cups powdered sugar (275–330 g), sifted
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
- Poppy seeds for decorating (optional)
Instructions
Lemon Poppy Seed Cake
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch metal pan.
- Whisk eggs, milk, lemon juice and vanilla until smooth. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, salt, lemon zest and sugar.
- With an electric mixer on low, beat the cubed butter into the flour mixture one cube at a time until it resembles coarse sand and no butter lumps larger than a pea remain.
- Gradually add the wet ingredients, mixing until smooth and free of flour lumps.
- Turn off the mixer and stir in the poppy seeds. Pour batter into the prepared pan and smooth the top. Bake 30–35 minutes, until the top is set and a toothpick comes out clean or with a few crumbs.
- Cool the cake in the pan completely before frosting.
Cream Cheese Frosting
- Beat the butter in a large bowl until smooth.
- Add cubed cream cheese and mix until combined.
- Add 2 cups powdered sugar, salt and lemon juice. Beat on low to start, then increase speed as needed.
- Add remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached. If too thick, add 1 tablespoon whipping cream.
- Once the cake is completely cooled, spread the frosting with an offset spatula or large spoon. Sprinkle with poppy seeds if desired.
Notes
- Room temperature: Butter, eggs and milk should be at room temperature for best results—take them out about 30 minutes before starting.
- Lemons: Use about 3 large or 4 small lemons. Zest before juicing.
- Make ahead: Cake can be baked the day before. Cool, cover and store at room temperature overnight. Frost the day you plan to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Nutrition: Nutrition facts are estimates per slice (15 slices) including frosting.