Lemon Poppyseed Cake with Cream Cheese Frosting

IMG_0313Warning: rant ahead! Either skip to the bottom of the post for the recipe or grab some popcorn….or a piece of  this cake. I will accept both. Thank you and know that I love you.

You know what really really bothers me?

Sweet pickles? Bad drivers? Fake maple syrup?

You guys know me so well!!

Yes those things make me want to hurl/keel over and die, but that’s not quite what I wanted to talk about today.

Lately, I’ve been seeing more and more recipe stealers out there. {All you other food bloggers know what/who I’m talking about and why this is such a big deal.}

But Lauren, you post pictures and recipes online for the world to see FOR FREE. People are allowed to use your work because you just have it posted 24/7 for everyone to see.

Yes, this statement is partially true–> I have no problem with you very lovely, wonderful readers {and kind bloggers} using my photos and printing, pinning or sharing my recipes with everyone and their dog. I do however have a big beef with the people who copy and paste my entire post with all the pictures {words and all} where I talk about MY LIFE and MY KIDS, post it to their site and call it their own with no reference back to me.

Umm….first of all–> your daughter also stepped in poop and walked all over the house too?! And you described it in the EXACT same way?! How funny!!! Don’t feces stain like a beeotch?

Also, it took me HOURS and HOURS to test, photograph, edit, write and publish all that post was. How dare you take it, call it your own and earn money off of MY work.

Please be expecting my invoice within 5 business days. Ahem.

Most of you kind people wouldn’t do such a thing and actually quite a few of you are the ones to notify me of these sites {thank you sooooo much, really}. I think for the most part, you all understand my frustrations with these issues. Why not give credit where credit is due? It seriously baffles my mind. 

ANYWAYS. I’m frustrated….so I apologize for sabotaging my own post on that little unfortunate rant. It’s just something I had to get off my chest.

Cake also helped me “get it off my chest” too.

Funny how that works.

IMG_0287I found poppy seeds in my pantry from when I made this recipe and decided to do something with them….since I bought them in bulk and now have literally 6 2/3 cups of poppy seeds.

We already had poppy seed dressing in the fridge, so obviously the next best thing to make is cake.

This cake is based off of this really moist pound cake recipe that I’m head over heels in love with. I did make a few changes and added in a bunch of melted butter because why not.

Also: cream cheese frosting.

IMG_0304As you can imagine, this was a pretty dreamy treat. A bit on the dense side because it’s pound cake, but still moist, light and very lemony. My favorite flavor probably ever.

If you’re going to make this, do it soon! It makes for a lovely afternoon snack. Or breakfast. Hope you all enjoy it, and here’s to hoping I’m not so annoyed on the next post. #wompwomp #keepingitreal #nopromises

Goodbye forever.

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Lemon Poppyseed Cake with Cream Cheese Frosting

Yield: 10 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • for the cake-
  • 1 cup sugar
  • zest of 2 lemons
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup milk + 1/2 teaspoon white vinegar
  • 3 tablespoons lemon juice
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup melted butter
  • for the frosting-
  • 3 oz softened cream cheese
  • 1/4 cup softened butter
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees. Spray 9 inch cake pan with nonstick cooking spray and set aside.
  2. In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Except it tastes much much better. ANYWAYS. Stir in eggs and vanilla until smooth.
  3. In a liquid measuring cup, stir milk, vinegar and lemon juice together. Set aside.
  4. In a separate bowl, whisk flour, baking soda, baking powder and salt together to combine.
  5. Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter. Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and toothpick comes out clean after being inserted. Cool 15 minutes in cake pan before removing to rack to cool completely.
  6. For the frosting, whip all ingredients together until light and fluffy. Spread over cool cake and serve.

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  1. Your cake looks delicious! I’m sorry for what happen. Hope you will get over it! And your photos are beautiful. I wish I could have half of your skills. Cheers!! 🙂

    Reply
  2. I am so sorry to hear that people are doing that to you. How can they do that without having a guilty feeling? Your recipes are amazing, I try almost all of them all the time. You were the first blogger I followed, and I love watching your children grow. Thank you so much for sharing everything.

    Reply
    • Hi Marjory, I always love getting notes from you! Thanks so much for following my journey on the blog. Hugs and love to you!

      Reply
  3. Love your recipes and so enjoy your pictures of your beautiful family, thank you

    Reply
  4. Ranting is totally OK! I would comment saying man that posts sounds so familiar and hey I’ve made something like this before. HMMM….

    Reply
  5. You are completely right your Lemon Poppyseed Cake is a pretty dreamy treat! Lauren, I completely understand and experienced your frustration!

    Reply
    • I think we all know about this a little too well. *sigh*

      Reply
  6. Do you think these would be good as cupcakes too?

    Reply
  7. seriously…people do that stuff?!? I can’t even fathom. How DO they sleep at night??!! I’m so upset for you/with you. I hope you straighten them out. I’m looking forward to making this cake for my Mom for Mother’s Day…lemon is her fave…thx for the recipe…looks delish. ~stay strong 🙂

    Reply
  8. People are WEIRD! What would possess a person to think that was okay? What a bunch of creepers! Love your blog and glad I found the real Lauren. (Will the real Lauren’s Latest please stand up?).

    Reply
    • Lol!! They seriously are total creepers!!

      Reply
  9. I don’t blame you one bit – that would totally irk me too. I love your site and recipes. I’ve made and shared several of them – usually by link to your site. Besides, anyone who knows me knows I can’t create my own recipes! You have a real talent!!

    Reply
    • Aw, thanks so much!! 🙂 Glad you’re liking what you’re finding on my site!

      Reply
  10. Pinned this recipe! Looks amazing! Lemon poppy seed is BY FAR my most fave cake! Just a thought on the people that plagiarize your posts, because I keep seeing this is an issue on other blogs too. Why can’t you name the websites that do this? This should deter them (and presumably others) from doing this, no?

    Reply
    • I don’t want to link to their site and give them any credit or traffic for my work. That’s why I don’t mention it here. But I do report their pages to google 🙂

      Reply
      • That’s a good point. No use in driving traffic to their website. I would be SO majorly annoyed and you have every right to rant! Keep up the great work 🙂

        Reply
  11. So about these being made into cupcakes instead? Yes, no?

    Reply
    • Yup, that should work just fine. The baking time will be more like 20-25 minutes though, so just be aware of that. Hope you like them!

      Reply
      • Made these last night (couldn’t resist) and just shared them with all my co-workers this morning. Happy Spring! They are delicious and everyone loved them. Made the recipe as is except cupcakes. DIVINE.

        Reply
  12. I’m not a food blogger, I was a Prek education blogger till I had so much stuff stolen from me I stopped and called it a wrap. I hear you and understand your pain!

    Hope things get better.

    Reply
  13. same thing happens to marty at Welcome Home. She is the one who directed me to ur page and I love ur recipes. Hers are great too!!!

    Reply
    • Thanks for following me along my food journey!! And tell Marty thanks! <3

      Reply
  14. Anything lemon: yum. Lemon + poppy seeds, to die for! I, too, Luckily they seemingly last forever in the freezer. Probably 25% of my freezer is taken up with assorted nuts, seeds, ground flaxseed, and the like. To do list: itemize contents so I don’t keep purchasing them. Anyone need almost 10# of pecans?

    Reply
  15. So sorry Lauren! People can be such jerks. I love your blog; it’s the only one I follow. The recipes are wonderful (and I couldn’t agree with you more on the sweet pickle issue). I so enjoy your pictures of your family-those little ones are growing up so fast! Hang in there! <3

    Reply
    • Oh, I’m hanging in…it’s just annoying to deal with all the time 🙂 And glad you like my blog!! Keep stopping by!

      Reply
  16. your photos are so yummy looking I can’t wait to make this!!! So sorry you have to deal with negativity. Creative people often attract those who have nothing of their own..so they take from others….

    Reply
  17. Lauren,
    Sorry to hear that people are copying your work. I love your blog and posts – including this one.
    Annamaria

    Reply
  18. I love this cake and I love all the truths that you’re speaking!! Let’s have a slice and enjoy this job we have that makes us so happy and makes other people smile and makes their tummies talk!

    Reply
  19. When there are kids involved rants are perfectly acceptable, even necessary. And this cake is gorgeous!

    Reply
  20. An all too common problem, sadly. If they’re stealing your images too, there’s an awesome revenge strategy to be had with a soupcon of tech sauce (basically lets you call them out as a thief to anyone that visits their site and include your URL as well). Let me know if you want to try it…

    Reply
  21. I went to your FB page to get the recipe for those Sweet/Sour meatballs to make for dinner tonight(yum!)…and then saw this cake so had to check it out..and then read your rant….I am so sorry people are doing this! How dare they!?! Lazy A-holes!

    Reply
  22. I made this cake tonight and it is almost gone. Everyone has demolished it. It’s delish. Thanks.

    Reply
  23. This recipe looks delicious I’ll try it. Don’t apologize for your rant. I understand. As a photographer, I get so angry when people remove my watermark, or crop a picture I have taken and republish it as their own… they’ve changed my composition and assumed ownership of something I created. I think what bothers me most is then other people see my altered photograph(s) and then “like” or potlaitively praise the THIEF for it. and worst of all, the image then lives forever on the internet in its new form… Keep creating, and ranting. Perhaps such folks will think twice before stealing the efforts of others. I’d love for you to look at my photography page: “Photography by: Kelly H Williamson”.

    Reply
  24. I want to bake this cake but can’t get the thought of dog poo out of my head! Good on you for standing up to the plagiarist!!!

    Reply
  25. I don’t know you but I can understand your frustration. Definitely not acceptable behavior from others! The recipe looks great though and thank you for sharing!

    Reply
  26. That sounds so frustrating! I hope you manage to get all those post taken down. This cake looks absolutely delicious.

    Reply
  27. Your cake looks awesome, can’t wait to try it. Sorry that happened, and I’m happy you vented about it. Maybe when I retire I’ll try blogging about the things I’ve tried and the things that I do. But until then I enjoy reading and trying other peoples recipes. Thanks again. 🙂

    Reply
  28. I made this cake this weekend for dinner at a friends house. We all loved it! One of my friends is not a fan of lemon and she even liked it.

    Reply
  29. It is definitely frustrating to find your work on other people’s site and the author making it seem like it is their work. I totally understand. 🙁

    Your cake though is beautiful. I can taste the light sweetness of it infused with the poppy seeds.

    Reply
  30. I don’t have vinegar, what I can use instead?

    Reply
  31. Looks yummy, what kind of milk pls, whole or 2%?

    Reply
  32. Thank you and other bloggers for sharing your recipes and slices of your life. While I do pin, print, and email recipes to my DIL, I would never copy and publish anyone else’s content as my own. True, many recipes may wind up identical after hundreds of iterations, but it is morally reprehensible for anyone to cut and paste entire posts without permission of the original post-er.

    Reply
  33. Hi, Lauren, I’m Jasey from jaseyscrazydaisy.com. Anyways, I first saw your amazing stuff on Facebook and have since became somewhat of a stalker. I find myself pinning and sharing your recipes all the time! Love your blog. Just wanted you to know how much I enjoy your creations 🙂

    Reply
  34. Hi, I just made your cake tonight,and although the flavor tastes very good it came out really thin. Im guessing when you wrote a 9 in pan, you didnt mean a 9x13pan like I used?All in all, it was good,probably just my silly mistake!

    Reply
    • 9-inch cake pan!! It’s round 🙂 I’m sure it tasted just as good, even though it was smaller. Sorry about the confusion!!

      Reply
  35. HI Lauren,
    I’m just about to try this recipe, but I was thinking of making two rounds and icing them. Should I just double the recipe and also, is this frosting thick enough for a two tier?? Thanks for the info!

    Reply
    • I would just double it…and from what I remember, it should be thick enough to frost these cakes.

      Reply
  36. If you have buttermilk does it sub out well in this recipe?

    Reply
  37. This is so amazing! I made it dairy free and put it on my blog. Thanks for sharing your awesome recipe and I hope you’ll look at mine. Ahh the lemon comes out so much!

    Reply
  38. I ALWAYS credit every original recipe, even when I make changes to it. It really bothers me when people don’t. I’ve been seeing a lot of that lately, especially through Pinterest links, and I always make sure to find the actual original link before re-pinning. I’m sorry this is happening to you. I love your blog and recipes, and this cake look ridiculously delicious!!

    Reply
  39. Thank you for this most perfectly timed recipe. I have an abundance of the juiciest lemons from my mum’s garden beckoning me to make something more interesting than honey lemon tea. I also have a very dear girlfriends birthday cake to make on Tuesday. This shall do nicely.
    I’m also sorry about the recipe thieves you’ve encountered. Shame on them! Shame shame shame! Good luck and keep cooking, they’ll never do it as well as you. Their secret will come out, eventually!

    Reply
  40. This cake was AMAZING! I’m so sorry you had to deal with someone plagiarizing your work.

    Reply
  41. I made this as a special birthday cake and it was very very very yummy without being too heavy or too sweet! Everyone asked for seconds and for the recipe and I sent them you link. Thank you!!

    Reply

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