Luscious Lemon Poppy Seed Cake Recipe

This lemon poppy seed cake recipe is easy to follow and you will love the results. Grab an apron and enjoy a slice of heaven with this cake!

Ingredients:
Lemon Curd - Use store bought or make your own
1 Egg yolk ( can also use the whole egg)
1/3 cup sugar
2 Tbsp butter
1/2 Tbsp lemon zest
2 Tbsp lemon juice

Poppyseed Cake Ingredients:
6 Tbsp butter, softened
1 Tbsp canola or vegetable oil
1 egg
3/4 Cup sugar
1 tsp vanilla
1/3 cup plain greek yogurt or sour cream
1/4 tsp salt
1 tsp baking powder
1 cup flour
2 Tbsp milk.
1 Tbsp poppyseeds

Frosting Ingredients:
1/2 cup butter, softened
1/4 cup lemon curd
1 tsp vanilla extract
3 cups powdered sugar
3-4 Tbsp milk or whipping cream

Directions:
Lemon Curd:
Combine egg yolk or whole egg, sugar, lemon juice and lemon zest in a small saucepan.
Stir constantly over medium heat until it thickens and comes to a low boil.
Remove from heat and pour through a strainer into a bowl with 2 Tbsp butter.
Stir until butter is melted.
Cover top of lemon curd with plastic wrap and put in the refrigerator to cool.

Poppyseed Cake:
Use a 6 inch cake pan that has been greased and floured. Line bottom with parchment paper or wax paper.
Preheat oven to 350 degrees F
In a bowl add butter and beat until creamy.
Add in oil, sugar, vanilla, yogurt or sour cream and mix to combine.
Add in salt, baking powder, flour and mix.
Add in milk
Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Frosting:
Combine butter, lemon curd and vanilla extract.
Add in powdered sugar and enough milk or cream to make a good spreading consistency.

Frost cake.
Garnish with some additional poppyseeds and a slice of lemon.

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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.

[L..V..]

Just made it today. What a nice springtime cake - not too sweet and not too tart. My cake took about 50 min to bake (I don’t think my pan is a true 6 inch). Don’t forget to add the 1 tbsp of poppyseeds to the batter, it’s missing from the ingredients list. Keep the small batch recipes coming, Leigh Anne, they are much appreciated!

[beckyshields]

I LOVE your recipes that you so lovingly share with us all that’s on a smaller scale!

[garyj]

I lived in Beaverton for years and enjoyed trips to Beaverton Bakery! I must try your lemon poppy seed cake!

[meebzilla]

You remind me of my mom who used to scrape every little bit out of the pan or bowl so as not to waste anything. Thank you so much for these small batch recipes!

[ruthlambert]

I made this today 8/25/23 and it’s delicious soft and moist. The frosting is my new #1 choice. Wow the flavor. Thanks for doing these recipes for we who only have 1 in the house. 🥰🥰👍🏻

[francinemattson]

Another one😂🤣☺️ I don’t think I told you yet how thankful I am for your recipes!! I love that they are small batch 😄 just what I need! And I really love lemon anything!! I miss lemon poppyseed muffins from when i cleaned rooms at a hotel. And of course this will be just way better!! That frosting looks so yummy 🤤 thank you so much!!!

[Bella-gjwc]

I always partially freeze my cakes. It makes frosting them so EASY!

[hawnair]

Just recently discovered your vlogs and thoroughly enjoy you!!!! Love that you make normal (haha!) sizes and tasty dishes!

[tabithahameister]

oh my gosh you're precious, I wanna hang out with you. The egg running away cracked me up. I live in Portland now and got so excited when you mentioned the Beaverton bakery and then was immediately bummed to hear it closed, but so glad to have this recipe from you now! Can't wait to try it out for a backyard Spring party now that the camellias and magnolias are finally blooming here in Portland! 🧡

[lisaboban]

I've just recently discovered your channel and I am such a fan! Exactly what I needed to revamp my cooking from a family of 5 to a family of 2!

[dandm]

Hi Leanne. Your recipes are the best. Love small recipes with big taste.

[tiramisu]

Love this recipe Leigh Anne! I’m going to make it as soon as I buy some fresh lemons. Thank you. God bless.😊

[m.macdog]

Made today delishious. Always looking for small batch recipes 😊

[VVilde]

looks very lovely! Hardly ever see this flavor profile on anything, it's so ignored but delightful! Thanks for sharing

[pennyphillips]

I am making this for the second time in 2 days!! It’s the most deliciously moist lemon cake I’ve ever had—much less made! But alas, I must use up the rest of the frosting, so I must make a second one. Im experimenting with this one in a 4” pan in the toaster oven! (I think I had my 6” pan too full, as it took well over 35 mins to bake.

💡Today I noticed the egg (for the cake) isn’t listed in the ingredient section here on you tube or in the instruction section! (It was even trying to get away from you in the video! 😂) I was also using the recipe link on your website; the egg IS listed in the ingredients there, but the instructions were cut off just after step 2 for the cake & goes right to your tips & notes.

Thanks for these awesome small batch recipes! I’m loving them!

[DW-jw]

That looks yummy 😋 Just a nice size for just me If my husband was alive he would have gobbled it up Thanks for sharing 👍💕

[WannabeFoodie-gq]

Made this twice — I followed the video the first time and it came out great, and then a few weeks later, I made it again just using the printed recipe. I didn’t put the egg in the cake because it wasn’t in the recipe!

[annap]

Thanks for the recipe..can you add lemon zest to the cake recipe?

[jphotography-]

Lovely cake! What can I replace yoghurt/sour cream with?

[marenamoo]

Try it with 1/3 cup cornmeal - makes it more rustic