Description
A moist and fluffy lemon poppy seed cake layered with silky vanilla Swiss meringue buttercream. Bursting with citrus flavor and soft texture, this bakery-style dessert is perfect for any occasion.
Ingredients
For the Cake:
240g (1 cup) buttermilk
95g (scant ¾ cup) poppy seeds
Zest of 3 lemons
300g (1½ cups) granulated sugar
½ tsp fine sea salt
1 tsp vanilla extract or vanilla bean paste
113g (½ cup) unsalted butter, softened
66g (⅓ cup) flavorless oil
3 large eggs, room temperature
260g (2 cups) cake flour
2½ tsp baking powder
Lemon curd (optional, about ¼ cup)
For the Swiss Meringue Buttercream:
4 large egg whites
224g (1 cup + 2 tbsp) granulated sugar
¼ tsp cream of tartar or ½ tsp lemon juice
½ tsp sea salt
1 tsp vanilla extract
1 tsp lemon extract (optional)
336g (3 sticks) unsalted butter, softened
3 tbsp poppy seeds
Instructions
1. Preheat oven to 325°F and butter/flour two 8-inch round cake pans.
2. Warm the buttermilk with the poppy seeds over low heat and set aside.
3. Rub lemon zest into sugar in mixer bowl until fragrant.
4. Add butter, oil, salt, and vanilla. Cream until light and fluffy.
5. Add eggs one at a time, beating well between each.
6. Sift flour and baking powder. With mixer on low, alternate adding dry mix and buttermilk mixture. Mix until just combined.
7. Divide batter into pans and smooth the tops.
8. Bake for 30–35 minutes or until a tester comes out clean. Cool completely.
9. To make buttercream, whisk egg whites and sugar in heatproof bowl.
10. Place over simmering pot and whisk until sugar dissolves and mixture is warm.
11. Transfer to stand mixer, add cream of tartar, and whip to stiff peaks.
12. Add butter gradually while mixing, then vanilla, salt, lemon extract, and poppy seeds.
13. Trim cake layers if domed. Place first layer on stand and pipe a buttercream ring around edge.
14. Spread lemon curd (optional) in center. Add top cake layer, frost and smooth.
15. Decorate top with buttercream swoops or lemon zest.
Notes
Cake layers and buttercream can be made in advance.
Lemon curd is optional but adds an extra burst of flavor.
For best results, let cake rest for 30 minutes before slicing.
Store in fridge for up to 5 days or freeze layers individually.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American