Description
This Lemon Layer Cake with Lemon Poppy Seed Buttercream is a show-stopping dessert that’s bursting with fresh citrus flavor. The soft, fluffy layers are infused with tangy lemon zest and juice, while the creamy buttercream adds a delightful crunch from the poppy seeds. Perfect for spring celebrations, birthdays, or any time you crave something light and refreshing!
Ingredients
For the Lemon Cake:
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest (from 2 lemons)
- ⅓ cup (80 ml) fresh lemon juice
- 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice as a substitute)
- 1 tsp vanilla extract
For the Lemon Poppy Seed Buttercream:
- 1 cup (230 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp heavy cream (optional for extra creaminess)
- 1 tbsp poppy seeds
- A pinch of salt
Instructions
Make the Cake:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined—don’t overmix.
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Buttercream:
In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the lemon juice, lemon zest, heavy cream (if using), and a pinch of salt. Continue beating until light and fluffy. Stir in the poppy seeds.
Assemble the Cake:
Once the cake layers are completely cool, spread a generous layer of buttercream over the first layer. Place the second cake on top and frost the top and sides with the remaining buttercream.
For an elegant finish, garnish with extra lemon zest, thin lemon slices, or a sprinkle of poppy seeds.
Notes
- Add More Citrus: Mix in orange or lime zest for a citrus medley.
- Berry Twist: Add a layer of fresh raspberries or blueberries between the cake layers.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
- Prep Time: 25 minutes
- Cook Time: 25–30 minutes