Go Back
–+ servings
Lemon Poppy Delight

Lemon Poppy Delight: The Ultimate Easy Recipe

Brighten your day with this Lemon Poppy Delight recipe! Zesty lemon and crunchy poppy seeds create a moist, flavorful cake perfect for any occasion. Easy to make and unforgettable in taste.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 410kcal
Cost: $15

Equipment

  • Large bowl
  • Electric mixer or whisk
  • Spatula
  • 3 Round cake pans (20 cm)
  • Cooling rack

Ingredients

  • 3 lemons (zest and juice)
  • 250 g soft butter (for the dough)
  • 200 g sugar
  • 4 large eggs
  • 3 tablespoons poppy seeds
  • 1 tablespoon vanilla extract
  • 280 g wheat flour (Type 405)
  • 70 g cornstarch
  • 1 package baking powder
  • 1 teaspoon baking soda
  • 350 g soft butter (for the frosting)
  • 550 g powdered sugar
  • 350 g cream cheese
  • 1 lemon zest (for frosting)
  • 1 lemon (sliced, for decoration)
  • 1 tablespoon poppy seeds (for decoration)

Instructions

  • Preheat the oven to 180°C (160°C for fan ovens) and grease three round cake pans with butter and dust with flour.
  • Wash lemons under hot water, zest them, and squeeze the juice from one lemon.
  • In a large bowl, beat together the soft butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in lemon zest, juice, poppy seeds, and vanilla extract.
  • In a separate bowl, sift together flour, cornstarch, baking powder, and baking soda.
  • Gradually fold the dry ingredients into the wet mixture until combined; the dough should be thick but smooth.
  • Divide the dough evenly among the prepared pans and smooth the tops with a spatula.
  • Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
  • Let the cakes cool completely in the pans before removing them.
  • For the frosting, beat the soft butter until creamy, then gradually add the powdered sugar and mix until smooth.
  • Add cream cheese and lemon zest to the frosting and beat until airy.
  • Spread frosting between the cake layers and cover the entire cake, decorating with lemon slices and poppy seeds.

Notes

For extra lemon flavor, brush each cooled layer with a simple syrup made of equal parts sugar and lemon juice. Store the cake in an airtight container to keep it fresh—up to 2 days at room temperature and 5 days refrigerated. When freezing, wrap each layer individually and store in a freezer-safe bag for up to 3 months. Use room-temperature ingredients for best results and don't rush the cooling process to avoid melting frosting. Enjoy baking!

Nutrition

Calories: 410kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 50mg | Fiber: 1g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!