Lemon & Poppy Seed Celebration Cake
There’s something about lemon that just feels like a celebration. Maybe it’s the way citrus lifts the palate or how a good lemon cake can brighten even the dullest afternoon. This Lemon & Poppy Seed Celebration Cake is my go-to for birthdays, brunches, baby showers—or whenever I want a dessert that feels special, fresh, and utterly satisfying.
This isn't your average lemon loaf or tea-time slice. We’re talking tall, elegant layers, a crumb that’s light yet structured, and just the right balance of butter richness, lemon brightness, and subtle poppy seed texture. It’s the kind of cake that turns heads as it hits the table—and tastes even better than it looks.
Yields: Two tall 7-inch cakes (four layers once sliced)
Prep Time: 25 minutes
Cook Time: 65–75 minutes
Total Time: ~1 hour 45 minutes
Skill Level: Intermediate
Ingredients
For the Cake:
480g plain flour, sifted
3¾ tsp (approx. 19g) baking powder
⅔ tsp fine salt
480g caster sugar
320g unsalted butter, softened
160g neutral oil (e.g. canola, grapeseed)
8 large eggs (approx. 400g), room temperature
120ml whole milk, room temperature
Zest of 4 large lemons
1½ tbsp fresh lemon juice (optional, for extra brightness)
2½ tbsp poppy seeds
Method
1. Preheat and Prepare Tins
Preheat oven to 160°C (fan) or 175°C (conventional).
Grease and line two deep 7-inch cake tins with baking paper, ensuring the sides are fully lined for clean edges and maximum rise.
2. Cream the Fats, Sugar & Zest
In a stand mixer or large bowl, beat together the softened butter, oil, caster sugar, and lemon zest until pale and fluffy—about 5–7 minutes on medium-high speed.
3. Add Eggs One at a Time
With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape the bowl between additions to keep the mixture smooth and emulsified.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Dry and Milk
With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two parts. Begin and end with the flour, mixing just until combined. Do not overmix.
6. Fold in Poppy Seeds & Lemon Juice
Gently fold in the poppy seeds and lemon juice (if using) by hand until evenly distributed.
7. Bake
Divide the batter evenly between the two prepared tins. Smooth the tops.
Bake for 65–75 minutes, or until the cakes are golden, risen, and a skewer inserted into the center comes out clean.
Tip: If the tops brown too quickly, tent loosely with foil after 50 minutes.
8. Optional: Make Lemon Syrup
While the cakes bake or cool, gently heat the lemon juice and sugar in a small saucepan until the sugar dissolves. Do not boil.
Once the cakes are out of the oven, poke small holes in the tops and spoon over the warm syrup. Let the cakes cool completely in their tins.
9. Level, Layer & Frost
Once cool, remove cakes from tins. Level the tops if needed, then carefully slice each cake horizontally in half to create four even layers.
Fill and frost as desired— I use my Swiss meringue Buttercream with my tangy Lemon curd.
Storage
Keeps well for 3–4 days at room temperature in an airtight container.
Cake layers can also be wrapped and frozen for up to one month.