Bright, tangy, and irresistibly moist, this Lemon Poppy Seed Cake is layered with sweet lemon curd and rich pastry cream. A perfect treat that will have you baking it all spring long!
This Lemon Poppy Seed Layer Cake is a bright, elegant dessert that combines zesty citrus flavor with a tender, fluffy crumb. Each moist layer is infused with fresh lemon juice and zest, giving it a vibrant tang that’s balanced by the delicate crunch of poppy seeds. The cake is often stacked with silky lemon curd, cream cheese frosting, or a light buttercream, creating a perfect blend of sweet and tart in every bite.
No one would ever know how simple this cake is, based on how impressive it looks! For more simple layer cakes that will wow a crowd check out my Pistachio Layer Cake or S’mores Layer Cake.
Table of Contents
Why I Love This Lemon Cake
- It’s light and airy, so it doesn’t feel too heavy, making it a great dessert for any time of day.
- Lemon Poppy Seed Cake is incredibly moist with just the right amount of crunch from the poppy seeds that makes each bite so satisfying.
- This lemon cake stays moist for days, so you can make it ahead of time and still have a delicious cake to serve later.
Recipe Ingredients
Meyer Lemon Juice – Adds a fresh and tangy lemon flavor that brightens up the cake and curd.
Meyer Lemon Zest – Boosts the lemony goodness with its concentrated citrus oils.
Poppy Seeds – Adds a light crunch and a nutty flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Blueberries – For an extra fruity twist, fold in fresh or frozen blueberries before baking. They add a tart, juicy burst that pairs with the bright lemon flavor in the cake.
Cream Cheese Frosting Option – Want to keep it simple? Swap out the lemon curd and pastry cream for a lemon cream cheese frosting.
How to Make Lemon Poppy Seed Cake
For the Lemon Curd
Step 1: In a medium, heavy-bottom saucepan, whisk together lemon juice, zest, sugar, and eggs. Set over low heat. Add the butter and continue whisking until it melts. Let the mixture cook until it thickens, about 8 minutes, then turn the heat up to medium-high and continue cooking for 2-4 minutes or until it reaches a temperature of 160°F (71°C). Transfer to a bowl, place a piece of plastic wrap directly on the surface of the curd, and refrigerate.
For the Pastry Cream
Step 1: Place a mesh strainer over a medium bowl; set aside.
Step 2: In a separate medium bowl, whisk together the egg yolks, sugar, cornstarch, flour, and salt; set aside. Place half and half in a medium saucepan. Set over medium heat, stirring occasionally just until it bubbles. Gradually pour the hot half and half into the egg yolk mixture, whisking vigorously (to temper the eggs). Gradually pour the mixture back into the saucepan. Whisk constantly until the mixture bubbles and thickens. Whisk for an additional minute.
Step 3: Pour the cooked cream into the strainer, whisking to force it through. Whisk in the butter, vanilla, lemon juice, and lemon zest into the hot cream. Place a piece of plastic wrap directly on top of the cream and refrigerate.
For the Cake
Step 1: Preheat the oven to 350°F (177°C). Line the bottom of three 8 or 9-inch pans with parchment paper.
Step 2: In the bowl of a stand mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. In a medium bowl, whisk together the flour, poppy seeds, baking soda, and salt; set aside.
Step 3: Turn the mixing speed to low, and add the egg yolks, one at a time, scraping the sides of the bowl after each addition. Add the lemon juice, vanilla, and lemon zest, and beat until combined. Gradually alternate adding the dry ingredients and the yogurt, mixing just until combined.
Step 4: In a clean mixing bowl, with a whisk attachment, whip the egg whites and remaining cup of sugar until they reach stiff peaks. Fold the meringue into the cake batter until just combined. Divide the batter evenly among the three prepared pans. Place two pans into the oven and bake for 20-25 minutes or until the tops are golden brown and spring back when touched. DO NOT OVER-BAKE. Bake the final cake layer. Allow the cakes to cool in the pans for 15 minutes, then invert them onto wire racks.
To Assemble the Cake
Step 1: Place one layer of cooled cake onto a platter or cake stand. Spread ⅓ of the pastry cream over the top, then ⅓ of the lemon curd. Repeat with the remaining ingredients. Level the top, then scrape any excess cream/curd from the sides onto the outer crust of the cake. This will create a glaze over it and give it the look of a “naked” cake, or one that’s not completely “frosted.”
Step 2: Garnish with slices of Meyer lemon, poppy seeds, and sprigs of fresh mint, if desired. Place in the refrigerator to chill for 30 minutes to 1 hour before slicing and serving.
Expert Tips
Whip Egg Whites for Extra Lightness – Since your recipe includes whipped egg whites, take your time getting them to stiff peaks. Folding them gently into the batter will give the cake extra lift and keep it light and airy.
Use a Simple Syrup for Moisture – Brush the cake layers with a simple syrup made from equal parts sugar and lemon juice before assembly. This adds moisture and an extra burst of lemon flavor to each layer.
FAQS
Meyer lemons are my go-to because they’re a little sweeter and less tangy, which works perfectly for the cake. But if you only have regular lemons, that’s totally fine too! Just expect a bit more tartness.
You can bake this cake in a variety of pans! A 9×13 pan works great, but you can also use round cake pans or even a bundt pan for a different look. Just remember that the baking time may vary depending on the pan you choose, so keep an eye on it and check for doneness as it bakes. For smaller, individual servings, you could even try using cupcake tins!
Storage Info
To STORE your Lemon Poppy Seed Cake, keep it lightly covered with plastic wrap or in an airtight container in the fridge for up to 4-5 days. The lemon curd will stay fresh for 2-3 weeks in an airtight container, while the pastry cream should be used within 3-4 days.
For FREEZING, let the cake chill in the fridge first, then wrap it tightly in two layers of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
More Lemon Desserts to Try
Lemon Poppy Seed Cake Recipe
Ingredients
For the Lemon Curd
- 1/2 cup Meyer lemon juice
- 1 tsp Meyer lemon zest
- 1/2 cup granulated sugar
- pinch kosher sea salt
- 3 large eggs
- 6 tbsp butter - cubed
For the Pastry Cream
- 5 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp all purpose flour
- 1/8 tsp kosher sea salt
- 2 cup half and half
- 4 tbsp unsalted butter
- 2 tbsp Meyer lemon juice
- 2 tsp Meyer lemon zest - finely grated
- 1 teaspoon vanilla extract - OR vanilla bean paste
For the Cake
- 3/4 cup unsalted butter - room temperature
- 2 cup granulated sugar
- 6 eggs - separated
- 2 cup all purpose flour
- 2 1/2 tbsp poppy seeds
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp meyer lemon juice - fresh
- 1 tbsp vanilla extract
- 2 tbsp meyer lemon zest
- 2/3 cup vanilla Greek yogurt - room temperature
For the Garnish
- 1 meyer lemon - sliced
- 1 tsp poppy seeds
- 5-6 sprigs fresh mint
Instructions
For the Lemon Curd
- In a medium, heavy-bottom saucepan, whisk together lemon juice, zest, sugar, and eggs. Set over low heat. Add the butter and continue whisking until it melts. Let the mixture cook until it thickens, about 8 minutes, then turn the heat up to medium-high and continue cooking for 2-4 minutes or until it reaches a temperature of 160°F (71°C). Transfer to a bowl, place a piece of plastic wrap directly on the surface of the curd, and refrigerate.
For the Pastry Cream
- Place a mesh strainer over a medium bowl; set aside.
- In a separate medium bowl, whisk together the egg yolks, sugar, cornstarch, flour, and salt; set aside. Place half and half in a medium saucepan. Set over medium heat, stirring occasionally just until it bubbles. Gradually pour the hot half and half into the egg yolk mixture, whisking vigorously (to temper the eggs). Gradually pour the mixture back into the saucepan. Whisk constantly until the mixture bubbles and thickens. Whisk for an additional minute.
- Pour the cooked cream into the strainer, whisking to force it through. Whisk in the butter, vanilla, lemon juice, and lemon zest into the hot cream. Place a piece of plastic wrap directly on top of the cream and refrigerate.
For the Cake
- Preheat the oven to 350°F (177°C). Line the bottom of three 8 or 9-inch pans with parchment paper.
- In the bowl of a stand mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. In a medium bowl, whisk together the flour, poppy seeds, baking soda, and salt; set aside.
- Turn the mixing speed to low, and add the egg yolks, one at a time, scraping the sides of the bowl after each addition. Add the lemon juice, vanilla, and lemon zest, and beat until combined. Gradually alternate adding the dry ingredients and the yogurt, mixing just until combined.
- In a clean mixing bowl, with a whisk attachment, whip the egg whites and remaining cup of sugar until they reach stiff peaks. Fold the meringue into the cake batter until just combined. Divide the batter evenly among the three prepared pans. Place two pans into the oven and bake for 20-25 minutes or until the tops are golden brown and spring back when touched. DO NOT OVER-BAKE. Bake the final cake layer. Allow the cakes to cool in the pans for 15 minutes, then invert them onto wire racks.
To Assemble the Cake
- Place one layer of cooled cake onto a platter or cake stand. Spread ⅓ of the pastry cream over the top, then ⅓ of the lemon curd. Repeat with the remaining ingredients. Level the top, then scrape any excess cream/curd from the sides onto the outer crust of the cake. This will create a glaze over it and give it the look of a "naked" cake, or one that's not completely "frosted."
- Garnish with slices of Meyer lemon, poppy seeds, and sprigs of fresh mint, if desired. Place in the refrigerator to chill for 30 minutes to 1 hour before slicing and serving.
The lemon curd is really the thing that puts this cake over the top! My family truly enjoyed this and already asked when I would make it again.
Gave this a try and it has easily become a new favorite dessert! Loved the poppy seeds; perfectly sweet and delicious!
Serious deliciousness in every bite! The lemon curd filling is just divine!
I have baked this earlier today. It tastes great. I reduced the lemon curd a bit and I used sour cream instead if greek yogurt. Thank you for sharing this recipe!!
Loved the recipe and used it to make cupcakes. The middle sank – still tasted fabulous – but I wondered if that was due to the egg wire mixture. Just curious.
Thank you.
Mine did as well and I attribute it to my meringue not being whipped stiff enough. So the batter was too wet.