Description
Celebrate your graduate’s achievement with this moist and zesty Lemon Poppy Seed Cake, adorned with a festive graduation banner. The cake combines the bright flavors of fresh lemon and the subtle crunch of poppy seeds, layered with a tangy lemon cream cheese frosting. It’s a delightful centerpiece for any graduation party. Keyword: lemon poppy seed cake, graduation cake, lemon cake with cream cheese frosting
Ingredients
Units
Scale
- For the Cake:
- 2 1/4 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 tablespoons lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup milk, room temperature
- 1/4 cup fresh lemon juice
- For the Lemon Simple Syrup:
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- For the Cream Cheese Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1 cup full-fat cream cheese (8 oz), chilled and cubed
- Optional: cornstarch or meringue powder for stability
- Optional: pinch of salt to balance sweetness
- For Decoration:
- Lemon slices
- Edible flowers (e.g., pansies)
- Poppy seeds
- Graduation banner topper
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 6-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and lemon zest until smooth. Add sugar and beat on medium-high speed until pale and fluffy (about 3 minutes).
- Reduce speed and add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
- Alternate adding the flour mixture and a combination of milk and lemon juice to the batter, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Lemon Simple Syrup:
- In a small saucepan, combine sugar and lemon juice. Heat over medium heat until sugar dissolves. Remove from heat and let cool.
- Once cakes are cool, brush the tops with the lemon syrup to add moisture and enhance lemon flavor.
- Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat butter until smooth. Gradually add powdered sugar, beating until fluffy.
- Add vanilla extract and mix until combined.
- Add chilled cream cheese cubes and beat until the frosting is smooth and creamy. If needed, add cornstarch or meringue powder to stabilize, and a pinch of salt to balance sweetness.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top. Repeat with the second and third layers.
- Apply a thin crumb coat over the entire cake and refrigerate for 15–30 minutes to set.
- Apply the final layer of frosting, smoothing the sides and top.
- Decorate:
- Garnish the top of the cake with lemon slices, edible flowers, and a sprinkle of poppy seeds.
- Place a graduation banner topper on the cake to celebrate the occasion.
Notes
- For a more intense lemon flavor, consider adding a layer of lemon curd between the cake layers.
- Ensure all ingredients are at room temperature for the best texture.
- The cake layers can be baked a day in advance and stored wrapped in plastic wrap at room temperature.
Nutrition
- Calories: ~670
- Sugar: ~50g
- Sodium: ~200mg
- Fat: ~35g
- Saturated Fat: ~20g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~85g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~120mg
