Best 11 Lemon Poppy Seed Cake With Lemon Mousse Filling Recipes

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Are you craving a sweet and zesty dessert that will tantalize your taste buds? Look no further than the delectable lemon poppy seed cake with a heavenly lemon mousse filling. This classic combination of flavors will transport you to a world of citrusy delight. With its moist and fluffy cake layers, the tangy lemon flavor shines through, while the poppy seeds add a delightful crunch in every bite. The creamy and velvety lemon mousse filling takes this cake to the next level, creating an unforgettable dessert experience that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield One 10-inch bundt cake, about 16 servings

Number Of Ingredients 15

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
¼ cup poppy seeds
1 cup low-fat buttermilk (see note)
Finely grated zest of 3 lemons (about 3 gently packed tablespoons)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
About 1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
  • In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 3 large lemons for this recipe
  • Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED CAKE WITH CANDIED LEMONS



Lemon Poppy Seed Cake with Candied Lemons image

Provided by Trisha Yearwood

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 16

1 cup (2 sticks) salted butter, softened, plus more for greasing the pan
3 cups all-purpose flour, plus more for flouring the pan
2 1/2 cups granulated sugar
6 large eggs, at room temperature
1/4 teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons freshly grated lemon zest
2 tablespoons poppy seeds
1 to 2 tablespoons picked fresh thyme leaves, optional
1 cup freshly squeezed lemon juice (about 4 large lemons)
1 cup confectioners' sugar
Additional fresh thyme leaves, for garnish, optional
Candied Lemons, recipe follows, for garnish
2 lemons, thinly cut into 18 to 24 slices, seeded
2 1/2 cups granulated sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
  • Using an electric mixer, beat the butter and the granulated sugar together until creamy. Add the eggs, one at a time, beating until just blended after each addition. Sift together the flour and the baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Add the vanilla, lemon zest, poppy seeds, and thyme leaves (if desired) and beat until fully combined.
  • Pour the batter into the tube pan and bake for 60 to 75 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes, then turn out onto a rack to cool completely, about 20 minutes.
  • For the glaze: While the cake is still warm, in a small bowl, mix together the lemon juice and confectioners' sugar. Pierce the top of the cake with a fork to create holes, then pour the mixture over the cake on the rack, allowing the glaze to soak in. Garnish with thyme leaves if desired and Candied Lemons. This cake is great served warm and will keep refrigerated for up to 2 weeks.
  • Bring a medium saucepot with water to a boil and remove from the heat. Place the lemon slices in the hot water and let sit 1 to 2 minutes until the slices soften. Drain the slices from the water and place into an ice bath; leave in the ice water until the sugar syrup is ready.
  • Put 1 3/4 cups of the granulated sugar and 1 3/4 cups water in a saute pan and bring to a boil. Reduce the heat to medium low. Place the slices directly into the sugar syrup and cook on medium low for 1 hour. Remove the slices to a rack on a baking sheet to dry.
  • Toss the slices in the remaining 3/4 cup granulated sugar to coat. Store in an airtight container until using.

LEMON-POPPY SEED CAKE



Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POPPY SEED POKE CAKE



Lemon Poppy Seed Poke Cake image

Betty Crocker™ Super Moist™ lemon cake mix, combined with a generous amount of poppy seed, is moistened with a bright, lemon-flavored syrup for this new twist on a classic muffin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
2 tablespoons poppy seed
1/3 cup sugar
1/4 cup freshly squeezed lemon juice
1 container Betty Crocker™ Whipped fluffy white frosting
1 teaspoon grated lemon peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in 1-quart saucepan, cook and stir sugar and lemon juice over medium heat about 3 minutes or until dissolved. Set aside.
  • Cool cake on cooling rack 5 minutes, then poke holes in top of cake with fork or toothpick every 1/2 inch. Drizzle lemon syrup over cake. Cool completely on cooling rack, about 1 hour.
  • Spread frosting evenly on top of cake. Sprinkle with lemon peel.

Nutrition Facts : Calories 400, Carbohydrate 53 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 37 g, TransFat 0 g

MOIST LEMON POPPY SEED CAKE



Moist Lemon Poppy Seed Cake image

This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!

Provided by MARBALET

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ¼ cups cake flour
1 ⅛ cups white sugar
1 teaspoon salt
1 ½ tablespoons lemon zest
4 ½ tablespoons poppy seeds
1.313 cups unsalted butter, softened
5 eggs
¾ cup white sugar
¾ cup lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
  • Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  • In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
  • Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Nutrition Facts : Calories 446.9 calories, Carbohydrate 54.5 g, Cholesterol 130.9 mg, Fat 23.9 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 13.6 g, Sodium 227.1 mg, Sugar 32.3 g

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING



Lemon - Poppy Seed Cake With Lemon Mousse Filling image

We think this is one of the most delicious (and addictive) desserts we have ever tried. I hope you feel the same! This looks difficult because there are so many numbered steps, but these are very detailed instructions and I think you will find it easier than it looks, and well worth the effort. (Lots of bowls are used though)

Provided by Pianolady

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

5 teaspoons lemon juice
3/4 cup milk
1 1/2 cups all-purpose flour
1/4 cup poppy seed
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces butter, softened
1 1/3 cups granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons lemon zest, grated
1/2 teaspoon lemon extract
1 1/2 teaspoons cornstarch
1/2 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

  • Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
  • In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
  • In another bowl, stir together the flour, poppyseeds, baking soda and salt.
  • In another bowl, cream the butter and 1 cup of the granulated sugar.
  • Beat in the whole eggs one at a time.
  • Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
  • Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
  • Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a rack for 10 minutes.
  • Remove from the pan to cool completely.
  • Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
  • Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
  • In a small bowl, beat the egg yolk.
  • Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
  • Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
  • Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
  • Loosely cover the custard with waxed paper and let cool to room temperature.
  • In a mixing bowl, beat the heavy cream until soft peaks form.
  • Fold the whipped cream into the cooled lemon custard in the saucepan.
  • With a long serrated knife, split the cake in half horizontally.
  • Spread all of the lemon filling over the cut side of the bottom layer.
  • Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
  • Enjoy!

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.

LINDSEY'S LEMON POPPY SEED CAKE



Lindsey's Lemon Poppy Seed Cake image

Creamy and dreamy is how my friend Marilyn describes this recipe. A sun-shiney lemon cake that is cool and refreshing. Lemon lovers, this one's for you!

Provided by Brenda.

Categories     Dessert

Time 55m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
3/4 cup oil
1 1/4 cups water
1/2 cup poppy seed (or less per taste)
1 (21 ounce) can lemon pie filling
1 (3 1/2 ounce) box instant lemon pudding
1 cup milk
8 ounces Cool Whip

Steps:

  • Preheat Oven to 350 degrees F.
  • Grease a 9x13 cake pan and set aside.
  • In a large mixing bowl, beat together on low the 1st 6 ingredients. When combined increase speed to medium and mix for an additional 4 minutes.
  • Pour into greased 9x13 cake pan.
  • Bake at 350 degrees F for 35- 40 minutes or until a toothpick inserted in center comes out clean.
  • Cool cake completely.
  • Spread lemon pie filling evenly over cooled cake.
  • In a large bowl mix together instant lemon pudding mix and milk until thickened.
  • Fold cool whip into pudding mixture.
  • Spread evenly over lemon pie filling.
  • Refrigerate until ready to serve.
  • ENJOY!
  • Note: I baked the cake in 2-9 inch rounds for about 27 minutes vs a 9x13 :).

Tips:

  • Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
  • To get the most flavor out of the poppy seeds, toast them in a pan over medium heat for a few minutes before adding them to the batter.
  • Don't overmix the batter. Overmixing will make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • If you don't have time to make the lemon mousse filling, you can use a store-bought lemon curd instead.

Conclusion:

Lemon poppy seed cake is a classic dessert that is perfect for any occasion. It is light, fluffy, and full of lemon flavor. The lemon mousse filling adds a delicious and creamy touch. This cake is sure to be a hit with everyone who tries it.

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