Lemon Poppyseed Cake


Let's get one thing straight: school sucks sometimes. Right as I rejoice over the start of October and the upcoming holiday season, I'm gearing up for midterms. October is always the busiest month of the year. With New Orleans Fashion Week in full swing, friends returning home from out of state for fall break, and a long list of events and photo shoots planned, my schedule is overflowing. What do I do in this situation? Bake a cake! (I mean, stressed backwards does spell desserts, right?)

In the midst of all of the work, I find my palette yearning for one last taste of summer, a resurrection of those long, boring days where I did absolutely nothing but lay in my bed and watch every single episode of Glee. What's more summer than a moist, luscious lemon poppy seed cake? Nothing. (Ok well maybe.) 

To say the least, this cake is the shit. It's super sweet but still balanced with that familiar tartness of lemon and a pinch of salt. It's moist and fluffy unlike others. And the frosting, mmmmm. The frosting is like pure crack. Don't stick your finger in the bowl because you won't be able to stop.


For the Cake

  • 1/4 cup lemon juice
  • 1 1/4 cup milk
  • 2 2/3 cup cake flour
  • 2 Tbs. poppy seeds
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 sticks unsalted butter
  • 4 tsp. lemon zest
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract

Preheat oven to 350F. Butter and flour two 9" cake pans. Combine 1/4 cup lemon juice with the milk. Set aside. Whisk together flour, poppy seeds, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest on medium until creamy (around 5 minutes). Beat in eggs one at a time. Add vanilla and lemon extracts, reduce speed and beat in flour mixture in thirds alternating with the milk mixture. Beat just until smooth and avoid overheating the batter.

Pour into the prepared pans and bake for 25-27 minutes, until a cake tester comes out clean. Cool and ice.

For the Icing

  • 1/2 cup unsalted butter, room temp
  • 8 oz. package of cream cheese, softened
  • 1 box powdered sugar
  • vanilla to taste

In the bowl of a mixer fitted with the paddle attachment, beat together the butter and cream cheese until incorporated. Add the sugar and mix until smooth. Add vanilla to taste.