Moist Lemon Poppyseed Layer Cake with Cream Cheese Frosting Recipe
This Moist Lemon Poppyseed Layer Cake with Yogurt is a delightful and tangy dessert featuring layers of lemon-infused cake and creamy lemon cream cheese frosting, perfect for any celebration or gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 3 eggs (large)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup yogurt (whole milk )
- Zest from 2 lemons
- 1/4 cup lemon juice (about 2 lemons)
- 3 tablespoons poppyseeds
Frosting
- 8 ounce cream cheese (1 package)
- 1/2 cup unsalted butter (softened)
- Zest of 1 lemon
- 4 cups confectioners sugar
- 1 teaspoon half n half (milk, or cream)
- 1 teaspoon lemon juice
Instructions
- Preheat and cream butter: Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the 1 cup butter and 2 cups sugar on medium speed for 1 minute until the mixture is light and fluffy. Slow down the mixer to low speed and add in the eggs separately one at a time, incorporating them into the mixture before adding the next.
- Combine dry and wet ingredients: Combine the 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt in a medium size bowl. Combine the 1 cup yogurt, zest from 2 lemons, and 1/4 cup lemon juice (2 lemons) in a medium size measuring cup or small bowl.
- Mix dry and wet mixtures: Add in ⅓ of the dry ingredients to the mixer, mix on low until combined. Next add in ½ the yogurt mixture and mix until combined. Add in another ⅓ rd of the dry mix, then the remaining yogurt mixture, and then the last 1/3rd of the dry ingredients- mixing in between each addition.
- Add poppy seeds: Mix on medium speed for 1 minute, then reduce to low speed adding in the 3 tbsp poppy seeds.
- Prepare pans: Spray 3, 8” cake pans with baking spray or line them with parchement paper and evenly distribute the cake batter into each one.
- Bake: Bake for 30-35 (or up to 40 mins) until the edges of the cake separate from the cake pan, the tops are golden brown, or when a toothpick inserted in the center comes out clean. Cool before frosting.
- Prepare frosting cream cheese and butter: For the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment cream the 8 oz cream cheese and 1/2 cup butter on medium speed until evenly combined. Add in the lemon zest and 4 cups confectioners sugar and mix on low speed so the mixture doesnt blow up in your face.
- Add liquid to frosting: Add in the 1 tsp milk and 1 tsp lemon juice and mix again until combined and super fluffy.
- Adjust frosting thickness: If you want the frosting to be thicker, add in more confectioners sugar starting with ⅓ cup. If you want the frosting to be thinner add in 1 teaspoon at a time either lemon juice or milk, its up to you!
- Assemble the cake: Flip over one layer of cake onto a plate set onto a cake turn or cake plate. Frost the top of the cake with the frosting, leaving a 1/2 border of cake. Top with the next layer- also flipped over, and repeat. Frost the whole cake with the rest of the frosting and sprinkle with poppy seeds and more lemon zest if you’d like!
Notes
- Spray cake pans with baking spray or line with parchment paper for easy removal.
- The frosting can be adjusted for thickness by adding more confectioners sugar or lemon juice/milk gradually.
- Allow the cake to cool completely before frosting to prevent melting.