Introduction

This easy lemon birthday cake is a delightful treat bursting with fresh citrus flavor and a light, fluffy texture. Topped with a creamy whipped frosting and sprinkled with poppy seeds, it’s perfect for any celebration or a simple sweet treat.

A two-layer round lemon poppy seed cake slice sits on a white plate with a thin gold rim, placed on a white marbled surface. The cake layers are light beige with visible small black poppy seeds speckled inside, and between and on top of the cake is a smooth, creamy white frosting layer. Two small lemon wedge slices rest on top, each placed near the edge of the frosting. In the background, a matching white plate and a teacup with pink flower patterns are softly blurred. A black fork lies next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter
1.25 cups granulated sugar
4 large eggs
½ cup oil
1 teaspoon vanilla extract
½ cup lemon juice
¾ cup milk
2.5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons fresh lemon zest
¼ teaspoon salt
2 tablespoons poppy seeds

Toppings:

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 170°C. Line two springform pans or baking pans with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, cream together the sugar and butter until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: Add the oil, milk, and lemon juice to the mixture and combine thoroughly.
Step 4: Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Gently fold the dry ingredients into the batter until just combined.
Step 5: Stir in the poppy seeds and fresh lemon zest evenly into the batter.
Step 6: Divide the batter evenly between the prepared pans and smooth the surfaces.
Step 7: Bake for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
Step 8: To make the topping, whip the heavy cream with powdered sugar and vanilla extract using an electric whisk until thick and fluffy.
Step 9: Spread a generous layer of whipped cream on top of the first cake layer, then place the second cake on top.
Step 10: Cover the top and sides of the assembled cake with the remaining whipped cream, reserving a small amount for decoration if desired.
Step 11: Using a pastry bag fitted with a small tip, pipe small cream flowers on the cake. Sprinkle poppy seeds over the top for a finishing touch.

Tips & Variations

For a more intense lemon flavor, add an extra tablespoon of lemon zest or substitute some of the milk with buttermilk.
You can replace poppy seeds with finely chopped nuts or leave them out if you prefer a seed-free texture.
If you don’t have springform pans, regular round cake pans will work; just grease and flour them well.
Use cold heavy cream for faster whipping and better volume.
For a dairy-free option, substitute butter with coconut oil and use a non-dairy milk alternative.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Allow the cake to sit at room temperature for about 20 minutes before serving for the best texture and flavor. Leftover cake can be gently reheated in a warm oven for a few minutes but avoid microwaving as it may affect the cream topping.

How to Serve

A two-layer cake slice with light beige sponge filled with many black poppy seeds, separated by a smooth, off-white cream filling. The top layer is covered with thick creamy frosting, decorated with small swirls of cream and two small yellow lemon wedges on the edge. The cake sits on a white plate with a thin gold rim, placed on a white marbled surface. In the background, a white plate and a cup with pink floral patterns are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides the best flavor and brightness, bottled lemon juice can be used in a pinch. Just be sure to choose a pure lemon juice without added preservatives or sweeteners for the best taste.

How do I know when the cake is fully baked?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The edges should start to pull away slightly from the pan as well.