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lemon poppy seed cake
Wandile

Moist Lemon Poppy Seed Cake

This lemon poppy cake features soft lemon sponge layers filled with homemade lemon curd and frosted with light lemon fresh cream. The combination of fresh lemon zest, lemon juice, and poppy seeds creates a cake that is balanced, moist, and full of citrus flavour. Perfect for birthdays, celebrations, afternoon tea, or whenever you're craving a homemade cake with a fresh finish.
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Prep Time 1 hour
Cook Time 30 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: South African
Calories: 7740
Ingredients Equipment Method

Ingredients
  

For Cake Sponge
  • 2½ cups cake flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1⅓ cups granulated sugar
  • Zest of 2 lemons
  • 110 g unsalted butter softened
  • ½ cup oil
  • 4 large eggs room temp
  • ⅓ cup lemon juice
  • 1½ cups buttermilk or maas room temp
  • 2 tbsp poppy seeds
  • 1 tbsp lemon extract
  • 1 tsp vanilla extract
For Lemon Curd
  • ½ cup sugar
  • 3 large egg yolks
  • 2 tsp cornstarch
  • 2 tsp lemon zest
  • ⅓ cup lemon juice
  • 40 g butter
For Fresh Cream Frosting
  • 500 ml whipping cream
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds
For Sponge Syrup (Just In Case You Overbake It)
  • 1 cup water
  • 2 tbsp sugar
  • Juice from 1 lemon slice optional

Equipment

  • 2 x 8-inch cake pans
  • Mixing Bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale Optional
  • Microplane or zester or use small holes side of a grater
  • Saucepan (for the lemon curd and syrup)
  • Cooling rack
  • Offset spatula or palette knife
  • Piping bag (optional, for easier assembly)
  • Cling wrap

Method
 

For Cake Sponge
  1. Preheat the oven to 160°C. Grease and line two 8-inch cake pans.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, rub the lemon zest into the sugar until fragrant.
  4. Add the softened butter and whisk until the mixture looks light and well combined.
  5. Add the oil and mix until incorporated.
  6. Add the eggs one at a time, mixing well after each addition.
  7. Add the lemon juice, buttermilk (or maas), lemon extract, and vanilla extract. Mix until combined.
  8. Fold in the dry ingredients until just combined, then fold in the poppy seeds.
  9. Divide the batter evenly between the prepared pans.
  10. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
  11. Allow the cakes to cool in the pans for 5 minutes before turning them out onto a cooling rack.
  12. Once slightly cooled, wrap the cake layers in cling wrap to help retain moisture.
For Lemon Curd
  1. Combine the sugar, egg yolks, cornstarch, lemon zest, and lemon juice in a saucepan.
  2. Cook over medium-low heat, stirring continuously until thickened.
  3. Remove from the heat and stir in the butter.
  4. Cover the surface with plastic wrap and let is sit ovenight or cool completely before use.
Lemon Fresh Cream
  1. Whip the cream until stiff peaks form.
  2. Add in icing sugar, and vanilla extract. be careful not to overmix
  3. Fold in the poppy seeds.
  4. Refrigerate until ready to use.
Sponge Syrup
  1. Combine the water, sugar, and lemon juice in a saucepan.
  2. Bring to a gentle simmer until the sugar dissolves.
  3. Cool completely before brushing onto cake layers.