This refreshing lemon poppy seed cake is a perfect union of light texture and bold citrus flavor, topped with silky mascarpone cream and delicate swirls of homemade lemon curd. Ideal for spring and summer occasions, it’s a sophisticated dessert that feels both indulgent and bright.
Why You’ll Love This Recipe
This cake offers the best of both worlds—fluffy and moist cake with a delicate crunch from poppy seeds, paired with a luxurious whipped mascarpone topping and the tangy sweetness of lemon curd. Whether you’re planning a brunch, tea party, or looking for a light yet satisfying dessert, this recipe balances richness and citrus brightness beautifully. Plus, its elegant appearance makes it a stunning centerpiece on any table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Mascarpone Cream:
- 1 cup heavy cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz mascarpone cheese, cold
For the Lemon Curd:
- ½ cup lemon juice (freshly squeezed)
- 2 tsp lemon zest
- 3 large egg yolks
- ½ cup granulated sugar
- 4 tbsp unsalted butter
Directions
- Make the lemon curd: In a medium saucepan, whisk together lemon juice, zest, egg yolks, and sugar over medium heat. Stir constantly for 6–8 minutes until thickened. Remove from heat and stir in butter. Let cool completely.
- Prepare the cake: Preheat oven to 350°F (180°C). Grease and line an 8×8 inch square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large mixing bowl, beat softened butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, lemon juice, zest, and vanilla extract until smooth.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the mascarpone cream: In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Add the cold mascarpone and whip just until smooth and firm.
- Assemble: Spread the mascarpone cream evenly over the cooled cake. Swirl lemon curd over the top using a spoon or toothpick. Sprinkle with additional poppy seeds if desired.
Servings and timing
- Servings: 9 slices
- Prep Time: 25 minutes
- Baking Time: 35 minutes
- Total Time: 1 hour
- Calories per slice: 365 kcal
Variations
- Lemon-lime twist: Replace half the lemon juice and zest with lime for a citrus blend.
- Berry accent: Top with fresh raspberries or blueberries for extra color and freshness.
- Gluten-free version: Use a 1:1 gluten-free flour substitute for the cake base.
- Layer cake: Double the recipe and bake in two round pans for a stacked version.
- Lighter topping: Substitute Greek yogurt for mascarpone to reduce richness.
Storage/Reheating
- Storage: Store the cake covered in the refrigerator for up to 3 days.
- Freezing: Freeze the unfrosted cake layer for up to 2 months. Thaw in the refrigerator overnight before topping.
- Reheating: This cake is best served chilled or at room temperature. Do not reheat.
FAQs
Can I use store-bought lemon curd?
Yes, store-bought lemon curd can be used in place of homemade for convenience. Choose a high-quality brand for the best flavor.
What is mascarpone and can I substitute it?
Mascarpone is a creamy Italian cheese with a texture similar to cream cheese but milder. You can substitute with cream cheese, but the flavor will be tangier.
Can I make this cake a day ahead?
Yes, it’s ideal for making in advance. Assemble the cake and store it in the refrigerator until serving.
Will the poppy seeds affect the texture?
No, they add a subtle crunch and visual interest without affecting the softness of the cake.
How do I prevent the mascarpone from curdling?
Ensure both mascarpone and whipped cream are cold, and do not overbeat after combining.
Can I bake this in a round pan instead?
Yes, an 8- or 9-inch round pan works just as well. Adjust baking time slightly and test for doneness.
What kind of lemons should I use?
Fresh, unwaxed lemons are best for zest and juice. Meyer lemons offer a sweeter, less acidic flavor.
Is the cake overly sweet?
No, the balance of tangy lemon curd, mildly sweet cake, and light cream keeps the flavor elegant and not overly sugary.
Can I omit the poppy seeds?
Yes, they are optional. The cake will still be delicious without them.
How long does the lemon curd last?
Homemade lemon curd can be stored in the refrigerator for up to 1 week in an airtight container.
Conclusion
This Lemon Poppy Seed Cake with Mascarpone Cream and Lemon Curd is a delightful and refreshing dessert that captures the essence of citrus season. Its soft crumb, creamy topping, and vibrant curd make it a standout for any gathering. Whether served as part of a spring brunch or a refined dinner party dessert, this cake brings elegance and bright flavor to the table.
Lemon Poppy Seed Cake with Mascarpone Cream and Lemon Curd
This bright and fluffy lemon poppy seed cake is topped with a luscious whipped mascarpone cream and swirled lemon curd. Light yet indulgent, it offers a perfect balance of tangy citrus and sweet cream in every bite.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for cream)
- 8 oz mascarpone cheese, cold
- 1/2 cup lemon juice (freshly squeezed)
- 2 tsp lemon zest
- 3 large egg yolks
- 1/2 cup granulated sugar (for curd)
- 4 tbsp unsalted butter
Instructions
- Make the lemon curd: In a saucepan over medium heat, whisk together lemon juice, zest, egg yolks, and sugar. Stir constantly until the mixture thickens (about 6–8 minutes). Remove from heat and stir in butter until smooth. Let cool completely.
- Preheat oven to 350°F (180°C). Grease and line an 8×8 inch square pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually fold in the dry ingredients until just incorporated. Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Prepare the mascarpone cream: In a cold mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Add mascarpone cheese and beat just until smooth and firm. Do not overmix.
- Spread the mascarpone cream evenly over the cooled cake. Swirl lemon curd on top using a spoon or knife. Sprinkle with extra poppy seeds if desired.
Notes
- Ensure all ingredients, especially mascarpone and eggs, are at proper temperatures for smooth mixing.
- Chill lemon curd before swirling for a more defined visual effect.
- Store cake in the refrigerator; best served slightly chilled.
- Can be made a day ahead for better flavor and texture integration.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 26g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg