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3 slices of lemon poppyseed cake styled on 3 gray plates on a gray background

Lemon Poppy Seed Cake Recipe

This lemon poppyseed cake with lemon infused cream cheese frosting is so light and fluffy is practically melts in your mouth!
4.80 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: fluffy lemon poppyseed cake, lemon poppyseed cake made with yogurt, summer cake recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 people
Calories: 827kcal
Author: Sam Adler


For the cake:

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 eggs large
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup yogurt whole milk
  • Zest from 2 lemons
  • ¼ cup lemon juice about 2 lemons
  • 3 tablespoons poppyseeds

For the cream cheese frosting

  • 8 ounce cream cheese 1 package
  • ½ cup unsalted butter softened
  • Zest of 1 lemon
  • 4 cups confectioners sugar
  • 1 teaspoon half n half milk, or cream
  • 1 teaspoon lemon juice


  • Preheat the oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until the mixture is light and fluffy. Slow down the mixer to low speed and add in the eggs separately one at a time, incorporating them into the mixture before adding the next. 
  • Combine the dry ingredients together and set aside. Combine the yogurt, lemon zest, and lemon juice in a medium size measuring cup or small bowl. 
  • Add in ⅓ of the dry ingredients to the mixer, mix on low until combined. Next add in ½ the yogurt mixture and mix until combined. Add in another ⅓ rd of the dry mix, then the remaining yogurt mixture, and then the last 1/3rd  of the dry ingredients- mixing in between each addition.
  • Mix on medium speed for 1 minute, then reduce to low speed adding in the poppy seeds.
  • Spray 3, 8” cake pans with baking spray or line them with parchement paper and evenly distribute the cake batter into each one. 
  • Bake for 25- 30 mins until the edges of the cake separate from the cake pan, the tops are golden brown, or when a toothpick inserted in the center comes out clean. Cool before frosting.

For the cream cheese frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment cream the cream cheese and butter on medium speed until evenly combined. Add in the lemon zest and confectioners sugar and mix on low speed so the mixture doesnt blow up in your face.
  • Add in lemon juice and milk and mix again until combined and super fluffy.
  • If you want the frosting to be thicker, add in more confectioners sugar starting with ⅓ cup. If you want the frosting to be thinner add in 1 teaspoon at a time either lemon juice or milk, its up to you!


This cake can also be made in 2 cake pans instead of 3. Bake for 10 minutes longer.
The cake can also be made into cupcakes. Bake them for 18 mins each at 350 degrees.
You can substitute the dairy yogurt for a non dairy yogurt.


Nutrition Facts
Lemon Poppy Seed Cake Recipe
Amount Per Serving (1 piece)
Calories 827 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 151mg50%
Sodium 323mg14%
Potassium 152mg4%
Carbohydrates 115g38%
Fiber 1g4%
Sugar 89g99%
Protein 8g16%
Vitamin A 1251IU25%
Vitamin C 3mg4%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.