Week 51: Lemon Poppy Seed Cake

This lemon poppy seed snack cake screams summer. If you love lemons, this recipe is definitely for you.

Jump to the recipe!

The tangy cream cheese frosting goes perfectly with the tart lemon. I can't get over this flavor combo.

Plus, the lemon curd, which is mixed into the frosting, elevates the cake to a whole new level.

If you want to feed more people, double this recipe to make a layered lemon poppy seed cake.

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RECIPE:

INGREDIENTS:

Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 1/2 cups granulated sugar

• Zest of 2 lemons

• 1 tablespoon poppy seeds

• 2 eggs

• Juice of 2 lemons

• 1/2 cup Greek yogurt

• 1/2 cup olive oil

Frosting:

• 4 oz. cream cheese, softened

• 1/4 cup butter, softened

• 2 1/2 cups powdered sugar

• 1 tablespoon milk

• Lemon curd, if desired

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

2. In a bowl, mix all of the cake ingredients and pour into your prepared pan. Bake for 30 minutes and set aside to cool.

3. In a stand mixer, beat the butter, cream cheese, and milk until smooth. Add powdered sugar and continue mixing for three minutes.

4. Spread the frosting over the cooled cake and mix in dollops of lemon curd, if desired.

Enjoy!

The Bored Baker 👩🏽‍🍳