Lemon Poppy Seed Cake Recipe

A slice of lemon poppy seed layer cake on a plate.

4.74 from 26 votes

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!

Prep Time1

Cook Time35

Total Time1 35

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 535kcal

Author: Andrea

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 1/3 of the pastry cream over the top, then 1/3 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.

Notes

-I used Meyer lemons instead of regular lemons for this recipe because I love the sweetness they add. However, regular lemons can be used.

-I used a kitchen scale to accurately divide the batter between the three pans, but you can definitely eyeball it too.

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.

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