Lemon Layer Cake with Lemon Poppy Seed Buttercream ~ a lush lemony 3 layer cake loaded with a tart lemon poppy seed buttercream frosting. Your fork won’t touch solid ground until the piece is finished off to the last delicious crumb.
Lemon layer cake with lemon poppy seed buttercream…if you’re a lemon lover I don’t think you can read those words without salivating a little bit :) Then take a look at it: I swear you can literally see that this cake is going to be delicious. Then go ahead and take a bite, the endorphin rush is off the charts.
I’m going through a mini cake obsession lately here on tvfgi, and this latest lemon dessert is my new favorite. Promise me you’ll try it!
Is there a season for cake? I hope not, because I have a feeling I’m going to be coming up with layer cake variations all year long. This one is inspired by the success of my Raspberry Lemon Cake with Lemon Buttercream that’s been wildly popular this spring. (A mouthwatering lemon frosting is the connection between the two.) Both are definitely spring/summertime cakes, perfect for tea parties, showers, birthdays, etc.
My dessert style here at tvfgi is casual and laid back, and even when I do a layer cake like this one it never gets uptight or fussy.
I use my favorite lemon sugar technique to maximize the lemon flavor in lemon desserts. I simple process the sugar together with the zest of a lemon…the result is a heavily flavored lemon sugar that permeates the cake. It’s such an easy process that makes a big difference.
You can see my lemon sugar technique in action in other recipes on the blog. I first used it in my Scottish Lemon Sugar Shortbread. I was so smitten I went on to make my Lemon Sugar Crumb Cake. After that it was a no-brainer for my Buttermilk Lemon Bread. I don’t think I’ll be stopping any time soon.
I also used a new product for the first time, Lemon Paste, from Nielsen and Massey. I’ve seen it around and have been dying to try it, I’m all for trying anything that will amp up the lemony flavor in my dessert recipes. I thought it added a nice, natural extra layer of flavor, it’s a keeper!
This cake is precisely the reason it pays to have THREE cake pans in your cupboard!
Make this lemon cake ahead ~
To get a head start on this cake for a special occasion, you can bake the cake layers the day before. Let them cool completely and then wrap in plastic and leave on the counter, or refrigerate.
The buttercream should be made just before frosting, but you can do this in the morning. Keep the cake at room temperature or refrigerate, depending on how you like it. If the weather is hot you can chill the cake and the frosting takes on a fudge-like mouthfeel, it’s decadent and delish.
I’ve always been crazy for lemon desserts, so of course I’ve got others waiting for you to try ~
- Raspberry Lemon Cake
- Strawberry Lemon Blondies
- Warm Lemon Pudding Cake
- Blueberry Zucchini Snack Cake with Lemon Buttercream
Reader Rave ~
“This was the best cake I’ve ever made. Moist, with the lemon flavour accented by your lemon sugar method. Thanks for sharing this recipe.” ~ Norma
Lemon Layer Cake with Lemon Poppy Seed Buttercream
- 3 cups or 409 grams, cake flour (you can use regular flour)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 and 3/4 cup or 368 grams, granulated sugar
- zest of 1 lemon peeled with a vegetable peeler (no white pith)
- 1 cup or 226 grams, unsalted butter, at room temperature
- 4 large eggs at room temperature
- 2 tsp lemon paste optional!
- 1 cup or 240 grams buttermilk
- 1/3 cup or 81 grams fresh lemon juice
- 1 cup or 226 grams unsalted butter, at room temperature
- 6 cups or 600 grams, confectioner's sugar
- 6-8 Tbsp or 90-120 grams fresh lemon juice plus more if needed
- 1/4 cup or 37 grams poppy seeds
- optional: one small drop yellow gel food coloring
- very thin slices of lemon
- mint leaves
- Preheat oven to 350F Grease and flour 3 9-inch baking pans, and then line the bottoms with a round of parchment paper. Note: the parchment paper is important because the cakes can stick without it.
- Whisk the flour, baking powder, and salt together. Set aside.
- Put the sugar in a food processor, along with the zest of one lemon. Note: you don't want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind. Process the sugar and zest together until the zest is completely incorporated, and the sugar is moist and pale yellow.
- Cream the soft butter and the lemon sugar together in a stand mixer for 3 minutes, scraping down the sides of the bowl as needed.
- Beat in the eggs, one at a time, beating between each addition, scraping down the sides of the bowl to get everything incorporated. Add the lemon paste.
- Reduce the mixer to low speed and add the flour, mixing just until barely combined, then add the buttermilk and lemon juice. Mix until everything has come together, but don't over-mix.
- Divide the batter equally between the 3 pans and spread out evenly.
- Bake for about 23-25 minutes, or just until risen and a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake these layers ~ they're thin and will cook quickly.
- Let the cakes cool in the pans on a rack. When they are cool, carefully flip them over and remove the parchment paper.
- To make the frosting cream the butter and sugar, gradually adding enough lemon juice to make a spreadable frosting. You may need a little more or a little less than the amount stated. Add the poppy seeds and beat until the frosting is smooth and creamy. Add more lemon juice to make it thinner, or more sugar to thicken it. If you'd like a pale yellow tint to your frosting, add a drop or two of food coloring and mix in thoroughly.
- Frost the cake and then garnish with the lemon slices and mint leaves.
Make this lemon cake with poppy seed buttercream your own ~
- Yes, you can make this as a sheet cake, but the cooking time may be different. Cooking time is dependent on the depth of the batter, for one thing, so keep an eye on it , and check it early. If the cake is pulling away from the sides, and a toothpick comes out dry, its done!
- For a 2 layer cake, the cooking time will definitely be a little longer so check it every 5 minutes after the original baking time.
- You can leave out the poppy seeds in the frosting, no problem. You can add poppy seeds to the cake, no problem.
- If you don’t want to make the lemon zest infused sugar, just add a tablespoon or 2 of finely grated zest to the batter.
- If you don’t have the lemon paste, just leave it out.
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