Description
A simple recipe for a moist lemon poppy seed cake topped with tangy cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- Add the softened butter, eggs, milk, lemon juice, and lemon zest to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract. Beat until the frosting is light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
- For extra lemon flavor, you can brush the warm cake with a simple glaze made from 1/4 cup lemon juice and 1/4 cup granulated sugar before frosting.
- Make sure your butter and cream cheese are fully softened for the smoothest frosting.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: lemon cake, poppy seed, cream cheese frosting, dessert, simple cake