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Lemon Poppy-Seed Layer Cake

By
Test Kitchen
Spring 2025
Spring 2016
This Lemon Poppy-Seed Layer Cake features moist lemon-scented layers with a hint of poppy seeds, brushed with lemon simple syrup, filled with creamy vanilla buttercream, and garnished with extra poppy seeds.

Recipe Information

Total Time:
Yield:
24 servings

Ingredients

Cakes

All-purpose flour, for dusting

4 cups cake flour, divided

2 tablespoons poppy seed, divided

4 teaspoons baking powder, divided

2 teaspoons lemon zest, divided

1½ teaspoons baking soda, divided

1½ teaspoons salt, divided

large eggs, at room temperature; divided

2⅔ cups granulated sugar, divided

1½ cups vegetable oil, divided

2 tablespoons vanilla, divided

2 tablespoons lemon extract, divided

1½ cups lowfat buttermilk, divided

1 recipe Vanilla Buttercream

Additional poppy seed, for garnish

Lemon Simple Syrup

¼ cup granulated sugar

¼ cup water

2 tablespoons fresh lemon juice

Vanilla Buttercream

1¼ cups unsalted butter, softened

6 cups powdered sugar, divided

5 tablespoons milk, plus additional if needed

2 tablespoons vanilla

¾ teaspoon salt

Directions

Cakes
  1. Preheat oven to 350°F. Lightly spray 2 (8×2-inch) round baking pans with nonstick cooking spray. Line bottoms of pans with parchment paper and lightly spray with cooking spray. Dust bottom and sides of pans with all-purpose flour; tap out any excess. Set pans aside.
  2. For cakes, in a medium bowl, whisk together 2 cups cake flour, 1 tablespoon poppy seed, 2 teaspoons baking powder, 1 teaspoon lemon zest, ¾ teaspoon baking soda and ¾ teaspoon salt; set aside.
  3. In a large bowl, beat 3 eggs, 1⅓ cups sugar, ¾ cup vegetable oil and 1 tablespoon each vanilla and lemon extract with an electric mixer on medium until combined. With mixer on low, add flour mixture alternately with ¾ cup buttermilk, beating just until combined after each addition and ending with flour mixture.
  4. Divide batter between prepared baking pans; spread evenly. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans.
  5. Run a narrow metal spatula or table knife around the inside edge of the cake pans to loosen side of cakes from pans. Remove cakes from pans; remove parchment paper. Cool completely on wire racks. Clean cake pans; repeat Steps 1 through 4 to make 2 more cake layers.
  6. For simple syrup, in a small saucepan, stir together sugar, water and lemon juice. Bring to a boil; remove from heat and cool to room temperature.
  7. Meanwhile, prepare Vanilla Buttercream. Set aside ½ cup buttercream; divide remaining buttercream into 4 portions.
  8. To assemble, brush the top of each cooled cake layer with simple syrup. Place one cake layer, top side up, on a pedestal cake plate; spread top with one portion of buttercream. Place another cake layer on top; spread with another portion of buttercream. Repeat with remaining 2 cake layers and portions of buttercream. Lightly frost side of cake with reserved ½ cup buttercream. Garnish top of cake with additional poppy seed, if desired. Cover and store cake in the refrigerator.

Vanilla Buttercream
  1. In a large bowl, beat butter with an electric mixer on medium for 30 seconds. Gradually beat in 4 cups powdered sugar. Beat in 5 tablespoons milk, vanilla and salt.
  2. Gradually beat in remaining 2 cups powdered sugar. If necessary, beat in additional milk for desired spreading consistency.

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