Irresistible Lemon Poppy Seed Layer Cake with Tangy Lemon Curd & Silky White Chocolate Buttercream
Prepare to be enchanted by this truly irresistible Lemon Poppy Seed Layer Cake! Bursting with bright, zesty lemon flavor, it’s the quintessential treat for spring celebrations, summer gatherings, or any occasion that calls for a touch of sunshine. Each slice offers a delightful contrast of textures and tastes, making it an absolute showstopper on any dessert table.
Our recipe features beautifully moist and tender lemon poppy seed cake layers, infused with fresh lemon zest and the subtle, nutty crunch of poppy seeds. Sandwiched between these flavorful layers is a vibrant, homemade lemon curd, adding an extra layer of tangy delight that truly elevates the experience. To perfectly complement and balance the lemon’s bright acidity, the entire cake is generously frosted with a rich, silky smooth white chocolate buttercream. This delicate sweetness ensures every bite is harmonious and utterly delicious.
Beyond its incredible taste, this cake is designed to be a feast for the eyes. We’ve topped it with a stunning yellow and white chocolate drip, elegantly cascading down the sides, and a charming buttercream wreath, making it a spectacular centerpiece for birthdays, dinner parties, or special events. This isn’t just a cake; it’s an experience waiting to happen. We are confident that this recipe will quickly become a cherished favorite in your kitchen!
For more delightful fruity layer cake recipes, be sure to try our Strawberry and Blueberry Layer Cake, the refreshing Strawberry and Lemon Layer Cake, and the unique Raspberry Pistachio Layer Cake.
WHY THIS RECIPE WORKS
- Lemon Poppy Seed Cake Layers: These cake layers are incredibly soft, tender, and intensely flavorful, thanks to a generous amount of fresh lemon zest and the distinct, subtle crunch of poppy seeds. The combination creates a moist crumb that perfectly carries the bright citrus notes.
- Homemade Lemon Curd: Between each fluffy cake layer, a luscious, vibrant homemade lemon curd provides a burst of tangy sweetness. This ensures that every bite is packed with authentic lemon flavor, making the cake feel truly gourmet.
- Balanced White Chocolate Buttercream: To masterfully balance the tangy intensity of the lemon in both the cake and the curd, we’ve incorporated white chocolate into the buttercream. This addition brings a smooth, creamy sweetness that rounds out the flavors beautifully, preventing the cake from being overly tart.
- A True Showstopper Layer Cake: This isn’t just a dessert; it’s a centerpiece! With its elegant layers, vibrant lemon filling, smooth buttercream, and decorative white chocolate drip, this cake is designed to impress. It’s perfect for elevating any party, birthday celebration, or special occasion, promising both incredible taste and stunning presentation.
INGREDIENT NOTES
These are some of the key ingredients that ensure the success and incredible flavor of this recipe. For a complete list of all ingredients with precise measurements, please refer to the detailed recipe card located further down.
- Lemon: Freshly squeezed lemon juice and finely grated lemon zest are absolutely essential for achieving that bright, authentic, and vibrant lemon flavor that makes this cake so special. Avoid bottled lemon juice for the best results, as fresh lemons provide a superior aroma and taste.
- Poppy Seeds: More than just decoration, poppy seeds add a fantastic, subtle nutty flavor and a delightful textural contrast to the soft cake layers. They are a signature component of this classic flavor combination.
- Butter: Using high-quality unsalted butter is crucial for both the cake layers and the buttercream. Ensure your butter is at **room temperature** for the cake batter and buttercream. This means taking it out of the fridge 1-2 hours before baking (depending on your kitchen’s warmth) to ensure it creams properly with the sugar, creating a light and airy texture.
- Eggs: Just like butter, eggs should also be at **room temperature**. This allows them to emulsify more effectively with the other ingredients, leading to a smoother, more uniform batter and a perfectly risen cake. Take them out 1-2 hours prior to baking.
- All-Purpose Flour: For the most tender and soft cake, I always recommend using an all-purpose flour with a protein content of 10-11%. A lower protein content means less gluten development during mixing, which directly contributes to a wonderfully delicate crumb.
- Buttermilk: Buttermilk is a secret weapon for incredibly moist and tender cakes. Its acidity reacts with the baking soda, creating a lighter texture. Always measure out your buttermilk and allow it to come to **room temperature** 1-2 hours before use for optimal results. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- White Chocolate: For the white chocolate buttercream and drip, choose a good quality white chocolate. Whether you use chips or a block that you chop yourself, ensure it’s a brand you enjoy eating, as its flavor will shine through in the frosting.
STEP BY STEP INSTRUCTIONS – LEMON POPPY SEED CAKE LAYERS
Baking these moist and flavorful lemon poppy seed cake layers is a straightforward process when you follow these instructions carefully. You will need a stand mixer fitted with a paddle attachment, or a reliable hand mixer. For this recipe, prepare three 20 cm (8-inch) round baking pans, each lined with parchment paper on the bottom to prevent sticking.
The full, detailed recipe can be found below in the recipe card.
Before you begin mixing any ingredients, make sure to preheat your oven to 160ºC/ 350ºF (conventional oven setting). Properly prepare your baking pans as mentioned above, ensuring they are ready for the batter.
STEP 1: In a medium-sized bowl, use a fine-mesh sieve to sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and removes any lumps, ensuring a smooth cake batter. After sifting, add the fresh lemon zest and the poppy seeds to this flour mixture, gently whisk them together to distribute evenly, and then set this bowl aside. In a separate small bowl or measuring cup, mix together the room temperature buttermilk and vanilla extract, then set this aside as well.
STEP 2: In the bowl of your stand mixer, fitted with the paddle attachment, combine the softened room temperature butter, vegetable oil (such as canola oil, which adds extra moisture), and granulated sugar. Beat this mixture on high speed for approximately 3 minutes. The goal is for the mixture to become light, fluffy, and pale in color, indicating that air has been incorporated.
STEP 3: Reduce the mixer speed to medium-low. Add the large eggs one at a time, ensuring each egg is fully incorporated into the butter mixture before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well combined and no streaks of egg remain.
STEP 4: Now, add the fresh lemon juice to your reserved buttermilk mixture. Don’t be alarmed if the milk appears to curdle slightly; this is a natural reaction between the acidic lemon juice and the milk, and it’s perfectly normal. This curdling actually helps to tenderize the cake.
STEP 5: With the mixer on low speed, begin adding the dry flour mixture and the wet buttermilk mixture in alternating additions. Start by adding ⅓ of the flour mixture, mix until just combined. Then add ½ of the buttermilk mixture, mix until just combined. Repeat this sequence, ending with the remaining flour mixture. It’s crucial not to overmix at this stage; mix only until the ingredients are just incorporated to prevent the development of tough gluten, which would result in a dense cake.
STEP 6: Carefully divide the perfectly mixed cake batter evenly among the three prepared 20 cm (8-inch) baking tins. Use an offset spatula to gently spread the batter to the edges. Bake the cakes for 26-28 minutes, or until a wooden skewer or cake tester inserted into the center of a cake comes out clean, with no wet batter attached.
STEP 7: Once baked, remove the cakes from the oven and let them cool in their tins on a wire cooling rack for about 5 minutes. This brief cooling period helps the cakes firm up. After 5 minutes, gently invert the cakes onto the cooling rack, remove the baking tins, and peel off the parchment paper. Allow the cakes to cool down completely to room temperature before handling or frosting, as warm cakes can melt your buttercream.
STEP BY STEP INSTRUCTIONS – LEMON CURD
Creating a bright, luscious lemon curd from scratch is simpler than you might think, and it makes all the difference in this layer cake. Here’s how to do it:
STEP 1: In a small, heavy-bottomed pot, combine the fresh lemon juice, granulated sugar, whole egg, and extra egg yolk. The extra yolk adds richness and helps to thicken the curd. Using a whisk, continuously whisk the mixture at a slow, steady pace over medium heat. It’s important to whisk constantly to prevent the eggs from scrambling. Continue heating and whisking until the curd visibly thickens and coats the back of a spoon, or reaches about 80°C (175°F). It should resemble a thick custard.
STEP 2: Immediately remove the pot from the heat once the curd has thickened. Pour the hot lemon curd through a fine-mesh sieve set over a clean bowl. This crucial step catches any tiny bits of cooked egg or lemon pulp, ensuring your curd is perfectly smooth and silky.
STEP 3: Allow the sieved curd to sit for a couple of minutes to cool down slightly. Then, add the cold, cubed butter into the warm curd. Using an immersion blender, blend the mixture until it is completely smooth and emulsified. The butter will melt into the warm curd, creating a rich, glossy, and incredibly smooth texture. Pour the finished curd into a shallow bowl, which helps it cool faster. Cover the surface of the curd directly with a piece of plastic cling film, ensuring it touches the surface to prevent a skin from forming. Place the bowl in the fridge and let it chill until it is thoroughly cold and firm, which typically takes about 1 hour.
STEP BY STEP INSTRUCTIONS – WHITE CHOCOLATE BUTTERCREAM
This silky white chocolate buttercream provides the perfect sweet counterpoint to the tangy lemon curd. Follow these steps for a beautifully smooth and stable frosting:
STEP 1: Begin by preparing the white chocolate ganache that will be incorporated into the buttercream. In a heatproof bowl set over a bain-marie (a pot of simmering water) or in the microwave at short intervals, gently melt the white chocolate and heavy cream together. Stir until completely smooth and free of any lumps. Once melted, remove from heat and allow this mixture to cool down completely to room temperature. It is absolutely crucial that it is not warm when added to the butter, as this will melt your buttercream and ruin its consistency.
STEP 2: Ten minutes before you plan to start making the buttercream, take your butter out of the fridge. Cut the cool room temperature butter into cubes. Separately, sift your powdered sugar into a bowl to remove any lumps, ensuring a smooth buttercream.
STEP 3: In the bowl of your stand mixer, fitted with the paddle attachment, start by creaming the cubed butter on medium speed for 2 minutes until it’s light and fluffy. Stop the mixer, scrape down the sides of the bowl with a spatula, and continue mixing for another minute. Next, add the cooled white chocolate ganache to the creamed butter and mix until fully incorporated. Scrape down the sides of the bowl again and give it another brief mix to ensure uniform consistency. With the mixer on low speed, gradually add the sifted powdered sugar in three portions, mixing until each addition is fully combined before adding the next. Once all the sugar is in, scrape down the sides one last time and mix on low to medium speed for an additional 2 minutes, ensuring the buttercream is light and smooth.
STEP 4: To achieve an ultra-smooth buttercream free of air bubbles, remove the bowl from the stand mixer. With a sturdy rubber spatula or a wooden spoon, vigorously beat the buttercream by hand against the sides of the bowl for a few minutes. This action pushes out any trapped air. Once smooth, transfer about one-third of the buttercream into a piping bag fitted with a closed star piping tip (such as Wilton 2D) for decoration, and set it aside. The remaining buttercream will be used for filling and coating the cake.
STEP BY STEP INSTRUCTIONS – ASSEMBLING AND DECORATION
Now for the exciting part – assembling and decorating your magnificent lemon poppy seed layer cake! A turntable can make this process easier, but don’t worry if you don’t have one; you can still achieve a beautiful cake without it.
STEP 1: Carefully place your first cooled cake layer onto your chosen serving dish or a cake board, centered on your turntable (if using). This will be the base of your masterpiece.
STEP 2: Apply a very thin, even layer of the prepared white chocolate buttercream over the top of the first cake layer using an offset spatula. This thin layer acts as a ‘glue’ and helps seal in moisture. Next, pipe a border of buttercream around the very edge of this cake layer; this creates a dam to hold the lemon curd in place. Spoon half of your chilled lemon curd into the center of the piped border and gently spread it out evenly. Carefully place the second cake layer on top and repeat the process: thin buttercream layer, piped border, and the remaining half of the lemon curd. Place the third and final cake layer on top. Now, apply a very thin layer of buttercream all over the entire cake – top and sides. This is known as a “crumb coat,” which traps any loose crumbs and creates a smooth base for your final frosting. Transfer the crumb-coated cake to the freezer for at least 30 minutes to allow the buttercream to firm up completely.
STEP 3: Once the crumb coat is firm, take the cake out of the freezer. Now, apply the remaining buttercream (reserving the portion in the piping bag for final decoration) to the top and sides of the cake. Use your offset spatula to spread it out evenly. For smooth sides, use a cake scraper or a long, straight spatula to gently scrape around the circumference of the cake, rotating it as you go. Place the cake back into the freezer for another 30-60 minutes to ensure the buttercream is well set while you prepare the decorative ganache.
STEP 4: For the beautiful chocolate drip ganache, start by finely chopping your white chocolate if you are using a block rather than pre-made chocolate chips. Smaller pieces will melt more evenly.
STEP 5: In a small saucepan, heat the heavy cream until it just comes to a boil. Immediately pour the hot cream over the chopped white chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes; this allows the chocolate to melt from the residual heat. After 2 minutes, gently stir the mixture with a rubber spatula, starting from the center and working outwards, until it transforms into a completely smooth and glossy ganache. Add your white and yellow gel food coloring at this stage, mixing thoroughly until you achieve your desired shade of sunny yellow. It’s crucial to let the ganache cool down to approximately room temperature (around 26-29°C or 80-85°F). If it’s too warm, it will melt your perfectly chilled buttercream and ruin the drip effect.
STEP 6: With your cake thoroughly chilled from the freezer and your ganache at the right temperature, it’s time for the drip! Carefully take the cold cake out. Pour the ganache over the top of the cake, allowing it to naturally drip down the sides for that elegant effect. You can gently guide some drips with a spoon or simply pour it towards the edges. Once the drips are to your liking, use an offset spatula or the back of a spoon to gently smooth out the top of the ganache. Finally, use the reserved buttercream in the piping bag to create a decorative wreath or pattern on top of the cake. For an extra touch of charm, sprinkle a few poppy seeds over the top before serving.
EXPERT BAKING TIPS
- Embrace a Kitchen Scale for Precision: For baking, accuracy is paramount. My recipes are always developed using grams as the primary unit of measurement because it’s the most precise way to measure ingredients. Using a kitchen scale eliminates inconsistencies that can arise from volumetric measurements (cups), leading to consistently perfect results. I highly recommend investing in one if you haven’t already.
- Avoid Overmixing Your Batter: Once you’ve added the wet and dry ingredients together, mix only until they are just combined. Overmixing develops gluten in the flour, which can lead to a tough, dense, and chewy cake rather than a tender, soft one. I always use a rubber spatula for one final, gentle fold by hand after mixing with the electric mixer, just to ensure that all ingredients from the bottom and sides of the bowl are fully incorporated without overworking the batter.
- The Importance of Baking Pan Material and Color: The type of baking pan you use significantly impacts the final texture and color of your cake. For the absolute best results with a soft and evenly baked cake, opt for aluminum baking pans. Light-colored aluminum pans reflect heat, which means they bake more gently and evenly, preventing the edges from over-browning or becoming dry. Always grease them well with butter and line the bottom with parchment paper. In contrast, dark-colored baking pans (like those with non-stick coatings) absorb more heat, leading to a darker crust and a potentially drier cake.
- Room Temperature Ingredients are Key: This tip is worth repeating! Butter, eggs, and buttermilk at room temperature emulsify much better, creating a smooth, homogenous batter that holds more air. This translates to a lighter, fluffier cake texture. Plan ahead and take these ingredients out of the fridge at least an hour or two before you start baking.
FAQ
Absolutely! While our homemade lemon curd recipe is fantastic, if you’re short on time or prefer a quicker option, a good quality store-bought lemon curd will work wonderfully. Just make sure it has a bright, tangy flavor to complement the cake.
Yes, this cake is perfect for making in advance! You can prepare each component (cake layers, lemon curd, and buttercream) the day before you plan to assemble and serve. Store the completely cooled cake layers tightly wrapped in plastic wrap in the freezer. The next day, let them defrost for about an hour at room temperature before assembling. Keep the lemon curd in an airtight container in the fridge, and store the buttercream at cool room temperature, covered with plastic wrap or in an airtight container, until ready to use.
The best way to tell if your cake layers are done is by using a cake tester or a wooden skewer. Once the recommended baking time has passed, carefully insert the tester into the very center of one of the cakes. If it comes out clean, with no wet batter clinging to it, then your cake is perfectly baked. If there’s still wet batter, return it to the oven for a few more minutes and test again.
Yes, if you’re a big fan of poppy seeds, you can certainly add a bit more than the recipe calls for, perhaps up to an additional half tablespoon. Be careful not to add too many, as they can sometimes make the cake slightly drier if the balance of wet to dry ingredients is thrown off significantly. A small increase should be fine for extra flavor and texture!
STORAGE
To keep your delicious lemon poppy seed layer cake fresh and flavorful, store it properly. Place the cake in an airtight container in the fridge. This will prevent it from drying out and absorbing any odors from other foods. When you’re ready to enjoy a slice, take the cake out of the fridge about 30 minutes to an hour before serving, allowing it to come closer to room temperature. This enhances the flavors and softens the buttercream to its ideal texture. The cake is best enjoyed within 3-4 days when stored correctly in the refrigerator.
Other Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you adored this recipe, please make sure to leave a STAR REVIEW below! And don’t forget to tag me on Instagram @juliemarieeats to share your creations. Get even more inspiration and ideas by following me on Pinterest.
Lemon Poppy Seed Layer Cake
Pin Recipe
Equipment
- 3 20 cm baking pan
Ingredients
LEMON POPPY SEED CAKE LAYERS
- 360 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- Zest of one lemon
- 1,5 tablespoon poppy seeds
- 240 g buttermilk room temperature
- 2 teaspoon vanilla extract
- 180 g butter room temperature
- 65 g vegetable oil e.g. canola oil
- 330 g granulated sugar
- 4 large eggs room temperature
- 1,5 tablespoon lemon juice
LEMON CURD
- 80 g lemon juice
- 100 g granulated sugar
- 1 egg
- 1 egg yolk
- 50 g butter cold, cut into cubes
WHITE CHOCOLATE BUTTERCREAM
- 200 g white chocolate
- 70 g heavy cream
- 300 g butter cool room temperature
- 500 g powdered sugar
CHOCOLATE DRIP
- 100 g white chocolate
- 55 g heavy cream
- white and yellow gel color
Instructions
LEMON POPPY SEED CAKE LAYERS
- Preheat the oven at 160ºC conventional oven and prepare 3 x 20 cm baking pan with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda, and salt. Add the lemon zest and poppy seeds to the flour mixture, mix it together, and set it aside. Mix together the buttermilk and vanilla extract and set it aside.360 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, Zest of one lemon, 1,5 tablespoon poppy seeds, 240 g buttermilk, 2 teaspoon vanilla extract
- In a mixing bowl, use the paddle attachment add the butter, vegetable oil, and sugar and mix it on high speed for 3 min.180 g butter, 65 g vegetable oil, 330 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.4 large eggs
- Add the lemon juice to the milk. It will curdle but don’t stress, it’s just the lemon juice reacting with the milk.1,5 tablespoon lemon juice
- Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Divide the cake batter into the 3 prepared 20 cm baking tins and bake them for 26-28 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cake from the cake tin and let the cakes cool down completely.
LEMON CURD
- In a small pot add lemon juice, granulated sugar, egg, and egg yolk. With a whisk, constantly whisk at a slow pace the curd, while heating it up on a medium heat until it starts to thicken.80 g lemon juice, 100 g granulated sugar, 1 egg, 1 egg yolk
- Then take it off the heat, and pour it through a sieve over a bowl, to catch any cooked egg bits.
- Let it sit for 2 mins to slightly cool down. Then add the cold cubed butter and with an emersion blender, blend it together until smooth. Pour the curd into a shallow bowl, so it cools down faster, and cover the curd with a piece of cling film so it touches the surface or the curd and place it in the fridge. Let it cool down until cold, about 1 hours.50 g butter
WHITE CHOCOLATE BUTTERCREAM
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) while making the buttercream.200 g white chocolate, 70 g heavy cream
- Take the butter out of the fridge 10 min before starting. Cut the butter into cubes.300 g butter
- Sift the powdered sugar.500 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
- Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Add ⅓ of the buttercream to a piping bag with a closed star piping tip, e.g. 2D, and set it aside.
ASSEMBLING
- Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add a very thin layer of buttercream to the cake layer and with an offset spatula, even it out. Pipe a boarder around the top of the cake. Then add half of the lemon curd and even it out. Add the next sponge layer and do the same as the previous layer. Then add the layer cake layer and cover the cake in a thin crumb coat. Place it in the freezer for 30 min, for the buttercream to set.
- Add the remaining buttercream, but the buttercream in the piping bag save that for the decoration, and spread it out in an even layer. Scape down the sides of the cake to get smooth sides on the cake. Place it back in the freezer for 30-60 min. Meanwhile make the ganache for the decoration.
GANACHE
- Chop the white chocolate if you’re not using chocolate chips.100 g white chocolate
- Heat the heavy cream to a boil and pour it over the chocolate. Let it sit for 2 min. Then stir it together with a rubber spatula until smooth. Add the white and yellow gel color and mix it well together. Let it cool down until around room temperature. You don’t want it too warm as it otherwise can melt the buttercream.55 g heavy cream, white and yellow gel color
- Then take the cold cake out of the freezer and pour the ganache over the cake so it create a drip effect. Even the top out with an offset spatula or a spoon.
- Lastly decorate with the remaining buttercream and sprinkle with poppy seeds.