Published 3/24/2023
Fluffy Lemon Poppy Seed Cake
You haven’t lived until you’ve tried this lemon poppy seed cake! There’s something about the flavor of lemon in a cake that creates a bright and delightful party in your mouth, and the lemon whipped cream frosting is just icing on the cake. Lemon cake pairs amazingly with poppy seeds, and top it off with our easy homemade candied lemons, and you’ve got yourself an after-dinner treat that you’ll want to serve again and again. You just can’t beat it!
Featured Ingredients
For the lemon poppy seed cake
All-purpose flour Fresh lemon zest Poppy seeds Baking powder Kosher salt
Coconut oil Granulated sugar Vanilla extract Eggs Almond milk
For the candied lemons
Sliced lemons Fresh lemon juice Granulated sugar Turbinado sugar
for the Whipped Cream Frosting
Heavy whipping cream Powdered sugar Fresh lemon juice Vanilla extract
How to Make Lemon Poppy Seed Cake
Prepare the cake
Add all of the dry ingredients to a mixing bowl and whisk together until combined. Next, add the melted coconut oil, sugar, and vanilla extract to a mixing bowl of a stand mixer and beat the ingredients on high until the mixture becomes light in color. Turn the speed to low and crack one egg at a time into the bowl until just combined. Repeat until all of the eggs have been added. Slowly pour the almond milk into the wet ingredients.. Then, add the dry ingredients to the wet ingredients and mix. Transfer the cake batter to the lined baking pan and bake at 350ºF for 45 minutes or until the cake is done.
Prepare candied lemons
Add the water, lemon juice, and sugar to a large skillet, and bring to a gentle boil. Place the lemon slices in the skillet and lower the heat to simmer. Allow the lemon slices to simmer for 15 minutes, gently flipping the lemons once. Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.
Prepare whipped cream frosting
Pour the heavy cream, powdered sugar, lemon juice, and vanilla extract into a chilled bowl. Whip the whipped cream on low speed until peaks form.
Frost cake & enjoy!
When the cake is completely cool, line a cake stand with parchment paper and transfer the cooled cake to the cake stand. Transfer the frosting to the top of the cake and frost the cake entirely using a frosting knife. Top the cake with candied lemon, leftover lemon zest, and poppy seeds. Enjoy!
Easy Ingredient Swaps
Poppy seeds –> chia seeds Almond milk –> any non-dairy milk
Top Tips
Don’t skip the whipped cream frosting: We’re serious! The whipped cream frosting is easy to make, and mimics the texture of whipped cream with a flavor hint of lemon. The perfect pairing for this lemon poppy seed cake. So moist & fluffy: this lemon poppy seed cake is never dense and super moist. Can be made into a layer cake: fancy this cake up by slicing it into 2 layers before frosting. Voila — lemon poppy seed layer cake! Don’t substitute the all-purpose flour: The all-purpose flour should not be substituted for any other variety of flour as it’s crucial to this cake’s fluffiness. If you want to make a layer cake: Go for it! Slice the cake in half lengthwise and frost the bottom layer cake before stacking the top on and frosting the remainder.
Storage
Store this lemon poppy seed cake in an airtight container in a cool, dark place for up to 3 days. Can I free this lemon poppy seed cake? We suggest freezing before frosting. Let the cake cool completely and then tightly wrap it with a piece of tin foil. Freeze for up to 3 months.
Cake Recipes
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