This lemon poppy seed cake is made with a tender lemon and poppyseed cake that is topped with lemon mascarpone cream and lemon curd.
This Lemon Poppy Seed Cake is the ultimate citrus indulgence. Moist and flavorful, the cake is infused with the bright, tangy essence of lemon and dotted with the delicate crunch of poppy seeds.
But the real showstopper is the topping - a luxurious layer of lemon mascarpone cream that melts in your mouth, perfectly balanced by the tartness of homemade lemon curd that is swirled onto the cream.
Each bite delivers a symphony of flavors that will transport your taste buds to a sunny, cheerful place. This cake is a must-try for any lemon lover, and is sure to become a new favorite in your recipe repertoire.
For more cake recipes, check out my lemon ricotta cake, almond flour chocolate cake, crack cake, and Nutella cake.
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Why this recipe works
- Mascarpone frosting- this cake is topped with the lightest and most delicious and delicate mascarpone cream which is made with a few simple ingredients.
- Texture- this cake has a moist and tender crumb with a lightly crispy texture from the poppy seeds, with a creamy texture of the mascarpone cream and lemon curd.
- Ease- it might look intimidating to make this cake, but its actually really simple and easy to make and uses simple pantry staple ingredients.
- Lemon curd swirl- the lemon mascarpone cream is topped with dollops of zesty lemon curd, you can make a homemade one or your favorite store bought lemon curd.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need 3 large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda – to help the cake rise. Ensure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Vegetable oil – I used vegetable oil for this recipe. canola oil will work great for this recipe.
Poppyseeds- you will need 1 tablespoon of poppyseeds for this cheesecake to add the perfect amount of crunch.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
For the mascarpone cream
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
For the lemon curd
Make the exact recipe of lemon curd from my lemon curd cake recipe. If you have leftover lemon curd, make lemon curd cookies!
Instructions
Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
Into a large mixing bowl, add the softened butter, granulated sugar, vanilla extract, and salt, and mix with an electric hand mixer until its creamy and well combined.
Add the lemon zest, lemon juice, and oil and mix until well combined.
Add the eggs and mix until the batter is creamy and smooth.
Add the sour cream and mix until smooth.
Add ½ of the flour, ½ of the buttermilk, baking powder, baking soda, and the poppy seeds and mix until almost combined.
Add the rest of the flour and buttermilk and fold until just combined and there are no streaks of unmixed flour visible.
Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out using a rubber spatula.
Bake in a 180c (350f) preheated oven for 40-45 minutes (depending on your oven) or until a toothpick comes out clean with a few moist crumbs but not wet batter. Allow the cake to reach room temperature for at least 1 hour.
Make the mascarpone cream
Into a large mixing bowl, add the heavy cream, lemon zest, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Top the cooled cake with the mascarpone cream and dollops of lemon curd and make swirls using an offset spatula.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use fresh lemon juice. The key to a great lemon cake is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
- Use fresh, high-quality ingredients. Opt for plump, juicy lemons and pure vanilla extract for maximum flavor. Invest in a good-quality poppy seeds to ensure a satisfying crunch in every bite.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Allow the cake to cool completely before frosting. Rushing this step can result in a messy, uneven frosting application. Be patient and let the cake rest on a wire rack until it's completely cool to the touch.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
Faq's
Soaking poppy seeds before baking is not strictly necessary, but it can enhance their flavor and texture.
Soaking helps to soften the seeds, making them more aromatic and easier to incorporate into your baked goods.
Whether you choose to soak the seeds or not, they will still provide a delightful nutty flavor and crunch to your recipes.
Poppy seeds add a fun crunch and nutty flavor to cakes, making them an irresistible addition.
Not only do they enhance the texture and taste, but poppy seeds also provide valuable nutrients like calcium, iron, and antioxidants.
The exact number of poppy seeds in a lemon cake can vary greatly depending on the recipe and the baker's preferences.
While some lemon cake recipes may call for just a sprinkle of poppy seeds for subtle flavor and texture, others could contain significantly more. This recipe calls for 1 tablespoon of poppyseeds.
Yes! You can double or even triple this recipe. If you double this recipe, I recommend using a 9x13 inch baking pan!
Storing
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
You can freeze this cake in an airtight freezer-friendly container for up to 2 months. You can freeze the whole cake or slice it into slices and then freeze it.
If you are freezing individual slices of the cake, I would recommend storing them in a ziplock bag and then transferring them to an airtight freezer-friendly container.
Thaw the cake in the fridge overnight or at room temperature for a few hours or until its thawed.
Substitutions
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter and replacing the milk with vegan milk.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Make it ahead of time
You can make this cake ahead by freezing the cake itself ahead of time (without the frosting). Wrap the cake with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Variations
Lemon buttercream- instead of using mascarpone cream, you can make lemon buttercream. I recommend my recipe from this delicious lemon curd cake.
Fruit- top this cake with fresh berries like strawberries, blueberries, blackberries, and raspberries. Add ⅔ cup of berries of your choice and fold it gently into the cake batter.
Nuts- add your favorite nuts to the cake batter. We love adding chopped pecans and walnuts.
Citrus- swap the lemon with your favorite citrus like oranges, clementines, key lime, etc.
Lemon glaze- top this cake with an easy lemon glaze from my lemon brownies recipe instead of topping it with the mascarpone cream.
Cream cheese glaze- top this cake with a generous drizzle or cream cheese glaze. Use my recipe from my cinnamon roll cheesecake.
Serving Variations
Without lemon curd- if you are not a fan of lemon curd, simply skip the lemon curd and top the mascarpone cream with extra lemon zest.
Simple- if you don’t want to make mascarpone cream and want to keep this cake simple, top it with powdered sugar or with a simple lemon glaze.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 by 9 inch pan
- Saucepan
More lemon cake recipes
Lemon Curd Cake- This lemon curd cake is made with two layers of moist lemon cake, filled with lemon curd, and frosted with lemon buttercream frosting.
Lemon Pound Cake- This lemon pound cake is dense and moist and made with fresh lemon juice and lemon zest that makes the flavor pop! It is topped with lemon glaze and tastes so delish.
Lemon Poke Cake- This lemon poke cake is made with a moist and tender lemon cake, lemon condensed milk filling, and lemon mascarpone frosting.
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If you liked this recipe
📖 Recipe
Lemon Poppy Seed Cake w/ Mascarpone Cream n Lemon curd
Ingredients
For the cake
- 6 tablespoon Butter softened, unsalted
- 1 teaspoon Vanilla extract
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 2 tablespoon Lemon zest
- 2 teaspoon Lemon juice
- ⅓ cup Vegetable oil
- 3 Eggs
- ¼ cup Sour cream room temp
- ⅔ cup Buttermilk
- 2 ¼ cups Flour AP or cake flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 tablespoon Poppy seeds
For the lemon mascarpone cream
- 8.8 oz Mascarpone cheese room temp
- ⅔ cup Powdered sugar
- 1 ½ cups Heavy cream cold
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
Assembly
- 7 tablespoon Lemon curd
Instructions
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- Into a large mixing bowl, add the softened butter, granulated sugar, vanilla extract, and salt, and mix with an electric hand mixer until its creamy and well combined.
- Add the lemon zest, lemon juice, and oil and mix until well combined.
- Add the eggs and mix until the batter is creamy and smooth. Add the sour cream and mix until smooth.
- Add ½ of the flour, ½ of the buttermilk, baking powder, baking soda, and the poppy seeds and mix until almost combined.
- Add the rest of the flour and buttermilk and fold until just combined and there are no streaks of unmixed flour visible.
- Pour the cake batter into a prepared 9 by 9 inch pan with parchment paper and smooth it out using a rubber spatula.
- Bake in a 180c (350f) preheated oven for 40-45 minutes (depending on your oven) or until a toothpick comes out clean with a few moist crumbs but not wet batter. Allow the cake to reach room temperature for at least 1 hour.
Make the mascarpone cream
- Into a large mixing bowl, add the heavy cream, lemon zest, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
- Top the cooled cake with the mascarpone cream and dollops of lemon curd and make swirls using an offset spatula.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Use fresh lemon juice. The key to a great lemon cake is the use of fresh, tart lemon juice. Avoid using bottled or concentrated lemon juice, as it can lack the depth of flavor you're looking for.
- Use fresh, high-quality ingredients. Opt for plump, juicy lemons and pure vanilla extract for maximum flavor. Invest in a good-quality poppy seeds to ensure a satisfying crunch in every bite.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Allow the cake to cool completely before frosting. Rushing this step can result in a messy, uneven frosting application. Be patient and let the cake rest on a wire rack until it's completely cool to the touch.
- Scrape down the sides and the bottom of the bowl frequently to ensure that you have a homogeneous mixture that has unmixed parts of the mixture.
Anastasia says
So moist and delicious