Hey y’all. It’s currently 2pm on Wednesday and I leave for Europe at the crack of dawn. I haven’t even pulled 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 Poppy Seed Cake is pretty fantastic and it’s calming me down through the screen. Or maybe it’s because I just got my nails done. I don’t know.
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!
Tips for making this lemon poppy seed cake
Making this cake is pretty straightforward, especially since there’s no special frosting technique involved. Just make the cake batter, bake, and let cool completely before frosting! When making the batter for this lemon poppy seed cake, make sure the eggs and buttermilk are at room temperature before you add them to the batter. This will ensure that the cake batter cooks evenly throughout.
The one ingredient you might not have on hand to make this cake is buttermilk. If that’s the case, there are a few buttermilk substitutes you can use in a pinch. When in doubt, combine 1 tablespoon of white vinegar or lemon juice with 1 cup of regular milk (whole milk or 2% is best for baking). 1 cup of plain yogurt might also work, but I didn’t test either of these buttermilk substitutes with this recipe so I’m not 100% positive what the results would be!
Besides the buttermilk, you probably have all the ingredients for this easy cake recipe in your pantry already. So what are you waiting for? Go make this!
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!Print
Lemon Poppyseed Cake
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)
- Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside.
- In a standing mixer with a paddle attachment, combine eggs, sugar, oil, and vanilla extract until combined.
- 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.
- 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.
- 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.
- 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!
More lemon desserts from Broma Bakery: