A luxurious Lemon Poppyseed Cake with lemon cream cheese frosting. Such a crowd-pleaser!

Hey y’all. It’s currently 2pm on Wednesday and I leave for Europe at the crack of dawn. I haven’t even pulled out my suitcase out of the closet and I have like ten errands to run. And yet I feel weirdly peaceful.

Maybe it’s because this Lemon Poppyseed Cake is pretty fantastic and it’s calming me down through the screen. Or maybe it’s because I just got my nails down. I don’t know. 

A luxurious Lemon Poppyseed Cake with lemon cream cheese frosting. Such a crowd-pleaser!

In life news, my dear friend Nancy interviewed me on her blog. It’s all about how I stumbled into food blogging, as well as tips for those wanting to get into blogging. Highly recommend for those of you looking to take your career to the next level 🙂

A luxurious Lemon Poppyseed Cake with lemon cream cheese frosting. Such a crowd-pleaser!

OK but I should definitely start packing. So I’m going to sign off early. Love you all and be sure to follow along on Instagram to keep up with my travels!

A luxurious Lemon Poppyseed Cake with lemon cream cheese frosting. Such a crowd-pleaser!

RECIPE

Lemon Poppyseed Cake

Ingredients

for the cake

  • 4 large eggs, room temperature
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil (canola works, too)
  • 2 tablespoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 2 lemons
  • 2 tablespoons poppyseeds
  • 3/4 teaspoon salt
  • 1 cup buttermilk

for the frosting

  • 1/2 cup butter
  • 4 oz cream cheese
  • 3 1/2 cups powdered sugar
  • 1-2 tablespoons milk
  • more poppyseeds, for outside
  • edible flours for garnish (optional)

Instructions

  1. Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside.
  2. In a standing mixer with a paddle attachment, combine eggs, sugar, oil, and vanilla extract until combined.
  3. In a separate bowl, whisk together flour , baking powder, lemon zest, poppyseeds, and salt. Alternate pouring the flour mixture and buttermilk into the wet ingredients, mixing only until combined.
  4. Divide batter evenly among prepared pans and bake for 25 minutes, or until a knife inserted in the cake tester comes out mostly clean. Allow cakes to cool completely before frosting.
  5. To make frosting, cream butter and cream cheese in a standing mixer fitted with a paddle attachment. Slowly add in powdered sugar and milk and mix for about 30 seconds on high speed.
  6. Frost the cake, adding about 1 cup of frosting in between each layer, using the remaining frosting for the outside of the cake. Sprinkle poppyseeds around the sides of the cake, then decorate with edible flowers!

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26 comments

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This looks incredible Sarah – lemon poppyseed is my FAVOrite! Have a wonderful time in europe, travel safe, and I cant wait to follow along! xo

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Bon voyage! The best thing about travel is coming home with all the memories bowing your cake stands await! Love the fork on the stand….that says comfort all by itself.-Laurel Bledsoe

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Safe travels! And thank you for sharing this delicious cake recipe.

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Gorgeous looking cake Sarah! Have an awesome time on your trip!!

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Thanks for sharing your blogginng tips with Nancy, and thanks to Nancy for sharing them with all of us!!! The advice you gave me when I had the pleasure of meeting you in Boston inspired and motivated me to get my blog up and running, and I can’t thank you enough for that!!! Have a great trip! I look forward to following your journey!!!

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this. cake. is. everything…

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Cake has such a beautiful classic look and the filling between layers look so yummy!

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Oh,my! How elegant! Thank you, Sarah, for sending us recipes that are always amazing! Enjoy Europe!

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Incredible photos! this cake looks amazing!

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Have a wonderful time in Europe Sarah, eat lots of incredible food and say hello to France for me if you can. Can’t wait to see your photos!

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I LOVE lemon poppyseed! This looks incredible.. also a great Spring cake! Beautiful photos, as always 🙂

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have SO much fun! This cake is a beauty and would keep any sane person calm 🙂

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What a great interview! I read the whole thing. 🙂 I’ve always wondered who did the photography for sava’s/adventura (because I feel like they are the only Ann arbor restaurants with good photography!) and it was YOU!! How awesome. Buttermilk cakes are the best- this one’s a beauty. Have a fabulous trip!

Sarah | Broma Bakery
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Awwwww omg thank you SO much Emily! Yes, I did it from 2013-2014. It was a lot of fun, and a fantastic way to hone my food photography skills. Let’s chat more about it at the workshop 🙂

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lemon poppyseed is my favorite flavor combo next to chocolate and peanut butter and I have been waiting on the edge of my seat for this recipe! Now I just need a reason to make a cake…or maybe just a friday night will do… thanks for sharing!

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I love the interview! Now I just need a huge piece of that cake!

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this cake looks amazing!!!! lemon and poppyseed , can’t go wrong!

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Just made this in cupcake form… they are deeeeelicious! Thank you for such an amazing recipe! Saving to use again sometime!

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So pretty, those layers are perfection! I have a feeling this cake could calm me down too 😉

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Such a beautiful cake!

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I want to make this! Can we use loaf pans, and if so, how long will it bake for? Thank you!

Sarah | Broma Bakery
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Yes, definitely! I have not made it in a loaf pan, but I would say about 50 minutes. I would not do the full recipe, as this would be too much batter. Instead, I would do the following amounts:

2 eggs plus 1 egg white, room temperature
1 1/3 cups granulated sugar
2/3 cup vegetable oil (canola works, too)
1 tablespoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
zest of 2 lemons
2 tablespoons poppyseeds
¾ teaspoon salt
2/3 cup buttermilk

The recipe will vary sliightly, but only slightly 🙂

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I made this yesterday for my sister’s birthday today. It was such a hit! Unbelievably moist, with a perfect lemon flavor that was not overwhelming. I made an apple crisp as well (big family), thinking that we might not have many takers for a lemon cake–they devoured it, kids and grown ups alike. Simply delicious. Thank you!

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What type of edible flowers did you use to decorate this cake?

Sarah | Broma Bakery
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I used ones I found growing wild on a bush!!!! Ha! But I’m sure you could find some amazing ones at your local garden center. Or you can call your local Whole Foods and see if they have any!

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