Ingredients
For the Cake:
- 2 tablespoons poppy seeds
- 1 cup (240 ml) buttermilk, at room temperature
- 3 cups (360 ml) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- Zest of 2 medium lemons
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¼ cup (60 ml) vegetable or canola oil
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 6 tablespoons (90 ml) lemon juice, from 3 or 4 lemons
For the Frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- ½ cup (113 g) unsalted butter, softened
- 2 tablespoons (30 ml) lemon juice, from 1 or 2 lemons
- Pinch salt
- 3 cups (330 g) confectioners’ sugar, sifted
- 1-2 tablespoons (15-30 ml) milk or cream, if needed
Instructions
- Prepare the Pan and Poppy Seeds: Preheat your oven to 350°F (175°C). Grease a 9″x13″x2″ baking pan, optionally lining it with parchment paper for easier cake removal after baking.
- Soak the Poppy Seeds: Stir the poppy seeds into the room temperature buttermilk and let the mixture sit for about 15 minutes to allow the seeds to soften and release flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, lemon zest, and salt; set this mixture aside for later use.
- Cream Butter, Oil, and Sugar: Using an electric mixer on medium speed, beat the softened butter, vegetable or canola oil, and granulated sugar until the mixture becomes light and fluffy.
- Add Eggs and Lemon Juice: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Then mix in the lemon juice thoroughly.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the soaked poppy seed buttermilk mixture. Beat just until everything is combined to avoid overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
- Make the Frosting: Beat cream cheese, softened butter, lemon juice, and a pinch of salt with an electric mixer on medium speed until smooth and well combined. Gradually add the sifted confectioners’ sugar, mixing well between additions.
- Adjust Frosting Consistency: If the frosting is too thick, add milk or cream one tablespoon at a time until the desired spreadable consistency is achieved.
- Frost the Cake: Spread the frosting evenly over the completely cooled cake. Serve and enjoy your luscious lemon poppy seed cake!
Notes
- Make sure all refrigerated ingredients like buttermilk, eggs, and cream cheese are at room temperature to ensure proper mixing and texture.
- For easier cake removal and cleaner slicing, line the pan with parchment paper before pouring in the batter.
- Lemon zest and fresh lemon juice are key to bright flavor; avoid using bottled lemon juice for best taste.
- Let the frosting set for at least 30 minutes in the fridge if you prefer a firmer texture before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to keep the cake moist and the frosting fresh.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
