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Lemon Poppy Seed Cake
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A light and fluffy Lemon Poppy Seed Cake paired with a classic cream cheese frosting. Lemony-sweet and perfect for any special occasion! Very similar to my lovely Lemon Poppy Seed Bread recipe and Lemon Poppy Seed Muffins too!
Lemon Poppy Seed Cake Basics
As you can imagine, this Lemon Poppy Seed Cake was a pretty dreamy treat. The combination of sweet lemon with the slightly crunchy, nutty poppy seeds is probably one of my favorite flavors ever. This recipe is loosely based on this really moist pound cake that I’m head over heels in love with. Even though it’s a pound cake it’s still light and fluffy (as you can see from the pictures).
You get all of the lemony flavor from both lemon juice and zest plus amazing moisture from a buttermilk substitute and a “healthy” helping of melted butter. The whole thing is topped off with a simple cream cheese frosting. So good!
Lemon Poppy Seed Cake Troubleshooting
Cakes like this one are known for issues like being too dense or too dry. Well, friends, I’m here to help you before that happens!
- Measure Your Flour Correctly: The first culprit is too much flour in the batter. To fix this, you’re going to fluff your flour. As flour sits in the bag, or whatever container it’s in, it settles. Fluffing reintroduces air into the mix. Next take a spoon and spoon the flour into your measuring cup then level. Voila, properly measured flour!
- Oven Temperature: The second issue could be your oven! Every oven is different, but one way to absolutely make sure it’s preheated to the correct temperature is to use an internal oven thermometer like this one.
- Baking Pan: I always, always recommend using lighter baking pans versus darker colored ones. This is simply because darker pans create a crunchy dark crust on the outside of the cake.
How to Make Lemon Poppy Seed Cake
For full recipe details, including ingredients and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this cake:
Preheat and Prep
Preheat oven to 350° F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.
Make Lemon Poppy Seed Cake Batter
In a large bowl, stir granulated sugar and lemon zest together to create a mixture that resembles damp sand. Stir in the eggs and vanilla extract until smooth.
In a liquid measuring cup, stir milk, vinegar, and fresh lemon juice together. Set aside.
Pro Tip: If you want to use real buttermilk instead of making your own, substitute 1/2 cup buttermilk in place of milk and white vinegar mixture.
In a separate bowl, whisk flour, baking soda, baking powder, and salt together to combine.
Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.
Bake and Cool
Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and a toothpick comes out clean after being inserted. While the cake is baking, make the cream cheese frosting.
Cool 15 minutes in the cake pan before removing to a rack to cool completely.
Frost with Cream Cheese Frosting
For the frosting, whip all frosting ingredients together until light and fluffy. Spread over cooled cake and serve.
Storing Lemon Poppy Seed Cake
Wrap cake (without frosting) in plastic wrap and store at room temperature for up to 3 days. If the cake is frosted with cream cheese frosting you’ll have to store it in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
If you wish to freeze the cake (without frosting), it will store well for up to 3 months. I would wrap it in plastic freezer wrap or in a heavy-duty zip top bag. Let it thaw overnight before frosting and serving.
Lemon Poppy Seed Cake FAQ
Do I have to use poppy seeds?
If you don’t like poppy seeds you can simply omit them and still have a very yummy cake.
What alternate pan options do I have?
I baked this cake in a regular round 9-inch cake pan but you could easily fit it in a loaf pan or a cupcake tin.
If you’d like to use a 9×13, a standard-sized bundt pan, or make this into a two-tiered cake simply double the recipe! You may have to bake it a little longer so be sure to watch it and test with a toothpick for doneness.
Be sure to grease your pans well, especially if you’re using a detailed bundt pan.
More Lemon Desserts to Try!
- Classic Lemon Cake
- Lemon Blueberry Coffee Cake
- Lemon Raspberry Cake
- Lemon Pound Cake
- Lemon Crumb Cake
- Lemon Icebox Cake
- Lemon Cupcakes with Lemon Mousse Frosting
If you’re a lemon lover, I hope you love this cake as much as I do! The printable recipe card is below. Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Lemon Poppy Seed Cake with Cream Cheese Frosting
A light and fluffy Lemon Poppy Seed Cake paired with a classic cream cheese frosting. Lemony-sweet and perfect for any special occasion!
Ingredients
for the lemon poppy seed cake-
- 1 cup granulated sugar
- 2 tablespoons lemon zest about two whole lemons zested
- 3 whole eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar* or lemon juice
- 1/2 cup milk*
- 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 salted butter melted
for the cream cheese frosting-
- 3 oz cream cheese softened
- 1/4 cup salted butter softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350° F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.
- In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Stir in the eggs and vanilla until smooth.
- In a liquid measuring cup, stir milk, vinegar, and lemon juice together. Set aside.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt together to combine.
- 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 a toothpick comes out clean after being inserted. Cool 15 minutes in the cake pan before removing to a rack to cool completely.
- For the frosting, whip all ingredients together until light and fluffy. Spread over cooled cake and serve.
Notes
*or use 1/2 cup buttermilk in place of milk and white vinegar mixture
Nutrition
Calories: 347kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 300mgPotassium: 131mgFiber: 1gSugar: 27gVitamin A: 562IUVitamin C: 3mgCalcium: 71mgIron: 1mg
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I used powdered sugar and it came out silky and delicious
I made this at my husband’s request. I used your recipe, because it was for a one layer, with a smaller amount of frosting. For just the two of us, I often halve recipes. It was very yummy, but a tad dry. I cooked it for 35 minutes, as 45-55 seemed like what I would cook a larger cake. I think 30 minutes would have been plenty.
Can this recipe be made into muffins?
Can I use a 9 in. cheesecake pan? Would that work? Also a 9 X 13 in. pan is to large?
I just baked this cake and it smells amazing, but it didn’t rise at all, it’s super flat. Any idea what I did wrong? I followed the recipe exactly… was it supposed to rise or not much?
hi there can you make this into a loaf pan
thanks Joanne
I think it should work, as long as you’re using a larger loaf pan.
made this today, not sure why but my cake came out over done/dry at 40minutes. Good flavor though. I will reduce my time to 20 or 30 minutes
Julie, I cooked it for 35 minutes, which was too long. If I had done 45, it would have bee inedible. The sides were so brown. I am the family baker, and my oven is calibrated. Must be a typo, on the time.
Will be making this awesome looking cake this weekend. Can I use buttermilk instead of milk and vinegar?
yes!
Is the flour supposed to be sifted ? My cake turned out dense and dry. Any idea to improve for next time ?
Could Gluten free flour be used ?
Disappointed.. Don’t know what. I did wrong. Baking powder and baking soda were not expired. First, recipe made enough batter for two 9” round pans. Then, it only took 30 minutes until a toothpick came out clean—the tops were even a little brown. When I tried a small piece from the cooling rack—no flavor, just poppyseeds and floury taste. Made it for an Easter Dinner Cake. I have been baking for 40 years and have not had a cake turn out correctly until today . . . So sad. Will have to do something else for dessert.
I love this cake and the frosting. I think the frosting recipe should be doubled. But it is a hit for sure!
I followed the directions to the T, but my cake did not rise very much. It taste great, but more not light and fluffy. Maybe it is the altitude as I live a 1200 ft.
I made this cake a few days ago for my bff birthday and it was a huge hit. Everyone wanted more!!
Mmmm. I love everything lemon! I can’t wait to make this.
I’m going to make this recipe for a Birthday BBQ this weekend. Quick question – if I wanted to make it a 2 layer cake is that possible? What would I need to adjust?
[…] Cream Cheese Frosting […]
[…] on lemon cupcakes, vanilla cupcakes, or even strawberry cupcakes. You can also spread it on a lemon poppyseed cake or lemon […]
Love this recipe. Do you refrigerate this or leave it out?
[…] Lemon Poppyseed Cake by Lauren’s Latest […]
[…] Lemon Poppy Seed Cake with Cream Cheese Frosting […]
Hi Lauren,
Would it be ok if I use blue poppyseeds in this recipe?
I have no idea what blue poppy seeds are, so, sure?!
Thank you for sharing all your recipes!
This looks sooo ?.
This is so yummy!!!
[…] Source : https://laurenslatest.com/lemon-poppyseed-cake-with-cream-cheese-frosting/ […]
This recipe looks so good and you as always make your recipes seem doable. I think I have everything so I might give it a whirl. Getting betting at baking from your site.
Aghast that some one would steal intellectual property to such a blatant degree. Are they looking to get sued? So unacceptable on so many levels.
Need to find that recipe you show on your video for a loaf cake rolled in butter and then cinnamon /sugar/ Follow you religiously but have missed that one.
[…] 27. Laughing cow cheese wedges, pretzels, fresh cherries, lemon poppyseed mini muffin […]
How about you not taking credit for a lemon poppy seed cake like my Great Grandmother made! Give credit or admit that you did not create this recipe !
How about you not taking credit for a Lemon Poppey Seed cake and Cream Cheese icing that my Great Grandmother made. All my life..she died in 1990 at the age of 90. I agree give credit where credit is due, however the picture of “your” cake looks like everyone elses Lemon Popoey Seed cake…
I made the cake last night and it was like a brick. Awful, sorry I really wasnt happy and embarassed as I brought the cake in to work. Luckily I brought in my tried and tested chocolate cake which was a hit ! Very embarassed indeed !
I can’t wait to try this! I absolutely love lemon!
Ur cake looks so good I can’t wait to make it. I totally believe people do things like that. No life of their own. I wouldn’t even know how to do something lik That and to be honest I pin stuff and don’t check on that pin until I go to make so I have no idea even if I have the recipe. But in any case I know I can find it again.
[…] from Lauren’s […]
“Cake also helped me “get it off my chest” too.”
I’m sorry for your blog thefts, but this comment made me giggle, as I thought, “yup, off the chest and onto the butt” 🙂
Haha!! Mine is off the chest and onto my thighs!!
ok, I had to come back to comment here. We’ve all seen that review that starts with, I didn’t have real milk, so I used sour cream, and then I realized that was orange zest in the freezer, and then I didn’t spray the pan, because I don’t have any. so I used butter, and then I only had an 8 inch square pan, so I used it, and I thought more poppy seeds would be good… and so on, and so on. Oh, and I really only read the instructions after I threw all the ingredients in the bowl of the mixer… So, this is the point in so many reviews where first, I’m like – “OK, so, you are an idiot – baking is chemistry, and you know it, so why you’d expect success with that mishmash going on, I have no idea” (ok, I’m not so nice, but editing for decency).
ANYWAY – What I need to say is that this cake is amazing, and it’ll probably be even better if I actually follow the instructions, and really, actually have actual lemons on hand! And with frosting! Oh, next time there will be frosting. I mean, cream cheese is breakfast food! Thank you, Lauren~!
OMG! Thank you for the little print button! Also, I’m going to skip the frosting (because that will make it breakfast, not dessert, right?) and use the rest of the sour cream instead of the milk and vinegar (because uht boxed lactose free skim milk does NOT do what you want it to do when you add vinegar!)- wish me luck! And Thank you! I also get nuts about people who pass work off as their own!
Hey Lauren I just bumped into your recipe after the baking bug bit me but unfortunately it didn’t rise using plain flour do you have a substitute recipe which uses self raising flour and also my oven only goes to 250 is there another suitable temperature to use? Thanks
Sorry this happened to you, i also experienced the same type of thing, with friends and sometimes family members making my recipes their one. And on a gathering or a braai they present it as theirs. It sucks especially if it does not even taste or looks like the real deal. Always remember yours was first and it tastes, looks and will be remembered better.
Thank you your cake looks lovely
will try to bake it
Lauren, I can’t wait to try this cake. It sounds amazing. My mom used to make a poppy seed bundt cake that was scrumptious! I can’t find her recipe, and can’t wait to make this. Lemon and poppy seed combo is always a winner. Thank you!
I hope you enjoy it just as much!
Hi I am going to try the cake this coming weekend Trying to loose weight and only allow myself something sweet over weekends Not prepared to abstain comepletely Love poppy seeds, lemon and cream cheese frosting Will be a winner Thanks for sharing
[…] 7) Lemon poppyseed cake with cream cheese frosting (by Laurenslatest.com) […]
[…] 7) Lemon poppyseed cake with cream cheese frosting (by Laurenslatest.com) […]
I just finished baking this cake. It was an easy recipe to follow and I really liked how there aren’t a lot of ingredients involved. Thanks for sharing this recipe!
Thank you for your wonderful recipe. Sorry to hear about your trouble.
It’s divine even without frosting. I didn’t have any lemon zest either and it’s still divine. Thank you for sharing!
Hi
I made this cake for my bro in law birthday. …. It turned out nice.
I was told the cake was awesome n it’s the best cake eaten by his cousin. I was all happy happy
Thank you ???? for sharing
LoVed this. Tried it out yesterday and it came out perfect. I would adjust the baking time to 35mins but maybe that was just my oven/altitude. As for the recipe stealers…well you have set a high standard and they cant be original enough so they have to take from the best 😉 if you could be a fruit, be a pineapple and wear a crown :))
Hi Lauren,
I love everything you make. I follow your recipes all the time. And you know what, whatever they do, I am one of the people that I use your page as a reference. So if I need anything my family ask me to make I always check your page first.
Well done.
Thank you so much for your comment.
I think you are amazing for using what I would call total class and tact for getting you’re message across. When a person makes such an amazing recipe and shares it like you did No one had any right trying to take credit for any of it .Who ever stepped over the line……….You know who you are Not cool
I made this cake yesterday and at 28 minutes it was completely over baked. The flavor was great but very dry. I even had my oven a bit under 350. I’m not sure what happened. I want to try it again and bake it way less. Yours really stays in that long?
Did you use a glass baking dish or a darker pan?
can i swap white sugar with an alternative? (brown, muscavado, etc.)
I’ve never tried switching the sugars before, but I don’t see why it wouldn’t work. Sugars generally give the same structure to baked goods no matter what the kind.
Can I make Vegan by using Almond milk & vegan butter instead? My family is vegan.
You can totally try it, but beware–>I am not vegan so have not tested this recipe any other way.
Gah! People do that?? I’m not terribly blog savvy, but the gall! Can’t wait to try this recipe ????
Just delcious. Amything lemon, one of my faves this. Thanks .
Simon
I have made this cake twice now and it’s so good! Zesting was the hardest part. 2nd time I used a potato peeler and peeled the yellow part (skin) of the lemon, then used a electric mini food processer to zest into even smaller bits. So much faster then hand grating! Sorry, I’m new to using zest, maybe everyone knows that trick. I didn’t realize how nutritious lemon zest was also. Wow! The fresh favor is great! Anyway, I recommend doubling the recipe, it’s that yummy! Thanks for sharing the recipe – your a honey!
I added lemon juice to the cream cheese icing. Oh my, that just added to the awesomeness of your recipe. Love the cake!
Hi! I really enjoyed this recipe but then searched for lemon poppy seed loaf and found this very similar recipe on NY Times!
She even describes the zest and sugar mixture as sand. What do you think this is about??
http://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake
I was wondering when to add the melted butter to the recipe? Do I do it with the liquid ingredients?
I was planning to use vanilla extract. Did you use vanilla bean?
No, I used extract 🙂
I hear your frustrations, but I hope you know how much we all appreciate you!! You have made student living that much yummier for me! 🙂 Thank you for all you do!
P.s – can I use gluten free flour with this recipe?
Thank you for the work you put into your blog and recipes. They’re concise and logical and are excellent for teaching my tween age grand son and daughter.
I’m sure to have volunteers to help with this one but given the appetites I’m going to double it and rather than double the icing I’m going to use raspberry preserves in between. Maybe lemon curd with whipped cream (like a mousse?) if that doesn’t work.
Thoughts?
[…] to say I learnt alot! Ingredients/Components The upper tier was lemon poppy seed cake from this recipe from Lauren’s Latest, split between two 6 inch tins. Separating the cake layers was a layer […]
[…] I used Annabel Langbein’s recipe) won out for the middle tier, and some lovely and light lemon poppyseed for the top tier. Given that I had only ever seen naked cakes made with the same flavour (or at […]
I love this cake!! I am making the second batch in mini loaves and mini bunt pans. It is amazing, keep the great recipes coming.
A one layer round cake looks odd to me. Would a 7 x 9 rectangular pan work?
I’m looking for a good lemon poppyseed recipe to use for the bottom portion of my wedding cake. Being based on a pound cake recipe this sounds perfect, however I’m wondering how does this recipe double?
I am excited to make this cake for my daughter’s birthday this week. I have 10 x 2 ” pans…should I adjust the recipe? Thanks for your thoughts:-)
The only thing you’d adjust is the cooking time. Start checking it 5 minutes before the recommended time just to ensure it doesn’t over bake!
Sounds wonderful. Do you think it can be done in two layers for a birthday cake?
So, I made this and it was delicious, but if you’re going to make it for more than 2 people you should double the recipe and but it in a bundt pan.
Hello Lauren! I just stumbled across your blog and I am loving it! I was planning to use a variation of your recipe to make cupcakes and post on my blog but OBVIOUSLY crediting you for the recipe! I just wanted to be sure that is OK granted the nature of your rant! Hahaha
XOXO Annie Abbey // http://www.somethingswellblog.com/
I chose this for my husband to make for my birthday cake! I cannot wait to eat it!!
I made this last night for a PTO get together at my house. They were yummy…I live in a high altitude, thinking I might need to adjust a little as the cake was more dense then fluffy. I sifted the flour, but didn’t “fluff” it as you said to someone on another post, i’m not sure what that means? Either way, my 8 year old son and I are eating up all the leftovers! Yum!
I only have 8 inch cake pans. How would you adjust the cooking time? Thanks!
My mom had a friend that made an out-of-this-world Lemon Poppyseed Pound Cake with a glaze that was to die for, but was a very dense cake. This looks so much lighter! Cannot wait to make this – especially with a cream cheese frosting (my favorite kind!)!
It’s almost midnight – guess I’ll have to just dream about it until tomorrow! 😉
So sorry that others are stealing from you – wish you could tell us so we could avoid her blog, but I agree with your reasons. Hope you get justice. Just found your blog and really enjoy it! 🙂
Thus looks so yummy….can’t wait to try it. I’m sorry that people are doing this to you, it’s obvious they have no life and therefore have to post fake ones so others will believe they have a lot going on. Chalk it up to ignorance and just jeep posting these yummy deserts…..☺
I can’t wait to try this cake. Does it do well to double the recipe to make a 9×13 size came? Thanks. Luann Myers
HI Lauren,
I first saw your amazing stuff on We all loved it! One of my friends is not a fan of lemon and she even liked it a lot.
Do you recommend salted or unsalted butter for the cake and the frosting. Ie there’s no salt in the recipe. Thank you!
I made this delicious looking cake tonight but it didn’t rise at all. I did use a square pan instead of a round one but didn’t think it would make that much of a difference. The batter looked great except I felt like the butter was too much. Any advice? Please help. Thank you!
[…] all give a big round of applause to Lauren’s Latest for her super moist, super simple lemon poppyseed cake with cream cheese frosting. I made this sweet lemony goodness today for the first time and I am never looking back. No, siree. […]
So sorry about the thieves. I love your recipes. Thx so much for sharing!
Hi Lauren! First let me congratulate you for your work and say a huge THANK YOU, as you are such an inspiration to me!
I don’t have the habit of commenting on blogs, but as I was reading your post I was thinking “Will that person have the courage to integrally copy this post now?”
Please keep enriching our days with your marvellous stories and stunning cakes!
We dont have poppy seeds in our country.. what is the substitute for it?
How many cupcakes would this make and would a lemon cream cheese buttercream with it be to strong of a lemon taste?
Lauren!
I admit I haven’t heard of you before today but I wanted to say I’m sorry “people” are doing you wrong!! Based on your rant and you’re similarity to my own quirky personality 😉 I’ll be following your recipes exclusively!
I was on the hunt today for a Lemon Poppy Seed Cake to make for my darling’s birthday on Sunday. I LOVE lemon anything and he always enjoys lemony things so I figured it was a win-win idea. As luck would have it, your recipe came up first and when you mentioned how it’s dense, well that was the hook that got me. So, all joking aside, I hope others will be more respectful of all the hard work you do and not be crooks … that sh*t is against the law anyway … ahem … plagiarism!! Not that you’ll pursue and prosecute, but I’m glad you let them know it’s not a nice thing to do!! You have gained my loyalty and now you’re my “go-to” girl when I need to whip up something wonderful!! Have a great day!!
~ Kathy
I made this cake today. It was fantastic – very easy recipe with “normal” ingredients and it turned out perfect.
“Lauren’s Latest” are the most consistently reliable recipes.
Thanks…. off to have another “sliver” of cake
I am looking for a good recipe for a wedding cake. My biggest challenge is finding a cake that will not fall apart when handled/stacked. How would this one stand up? Does it balloon up in the middle when baked?
This one is a bit of a heavier cake, so it might stand up well. It does bulge slightly in the middle after being baked.
Hi! Thanks for the lovely recipe, i just made it! The only thing that confuses me is that you state that the prep time is 2 hours-and i did it in less than 10 minutes.
This includes cooling the cake completely before frosting.
Hi! Thanks for the recipe.
I tried it out but mine came out dry and dense and didn’t grow much.
Not sure what i did wrong but i’d like to try it out again. Do you have any tips that might come in handy? Thanks.
How did you measure your flour? I fluff mine first! That usually comes in handy to make sure you get the right amount. That’s the only thing that I can think of that could of made it dry and dense.
Didn’t know about fluffing the flour. Thanks for the tip.
Definitely trying it out again.
Wow, I had no idea that people would do that, sorry to hear! However, it doesn’t surprise me, you r talented and hard working, they are lazy and jealous. Please keep doing what you’re doing, us wanna-be bakers and cooks LOVE your recipes
I am curious why you use milk+vinegar, why wouldn’t you just use buttermilk?
I didn’t have any buttermilk on hand. Feel free to swap it out.
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!!
[…] No problem, though, as these days, I rarely work with box mixes anyway. And thanks to Lauren at Lauren’s Latest, I now have a great lemon cake I can quickly put together for days when I want to channel a little […]
This cake was AMAZING! I’m so sorry you had to deal with someone plagiarizing your work.
[…] Source: www.laurenslatest.com […]
[…] de limão com sementes de papoula Rende: uma fôrma redonda de 22cm Receita por Lauren’s Latest, com […]
[…] Recipe Source: Lauren’s Latest […]
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!
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!!
Haven’t made your recipe yet but do have a question. I prefer bunt cakes. Is this recipe strong enough for a bunt cake if I dbl it??
Thanks for your time, I know how valuable time is. ?
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!
If you have buttermilk does it sub out well in this recipe?
It should work just fine.
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!
I would just double it…and from what I remember, it should be thick enough to frost these cakes.
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!
9-inch cake pan!! It’s round 🙂 I’m sure it tasted just as good, even though it was smaller. Sorry about the confusion!!
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 🙂
Thanks so much Jasey!
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.
Looks yummy, what kind of milk pls, whole or 2%?
Either is fine.
I don’t have vinegar, what I can use instead?
[…] Lemon Poppyseed Cake by Lauren’s Latest […]
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.
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.
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. 🙂
That sounds so frustrating! I hope you manage to get all those post taken down. This cake looks absolutely delicious.
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!
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!!!
[…] Lemon Poppyseed Cake With Cream Cheese Frosting —> From Lauren’s Latest […]
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”.
I made this cake tonight and it is almost gone. Everyone has demolished it. It’s delish. Thanks.
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!
This cake looks amazing! Wish I had a big slice for lunch!
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…
When there are kids involved rants are perfectly acceptable, even necessary. And this cake is gorgeous!
This cake looks perfect! So yummy!
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!
Lauren,
Sorry to hear that people are copying your work. I love your blog and posts – including this one.
Annamaria
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….
I love lemon poppy seed muffins, so I know I’d die for this delicious cake! It looks amazing, Lauren!
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
Oh, I’m hanging in…it’s just annoying to deal with all the time 🙂 And glad you like my blog!! Keep stopping by!
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?
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!!!
Thanks for following me along my food journey!! And tell Marty thanks! <3
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.
So about these being made into cupcakes instead? Yes, no?
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!
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.
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?
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 🙂
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 🙂
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!!
Aw, thanks so much!! 🙂 Glad you’re liking what you’re finding on my site!
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?).
Lol!! They seriously are total creepers!!
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 🙂
Do you think these would be good as cupcakes too?
You are completely right your Lemon Poppyseed Cake is a pretty dreamy treat! Lauren, I completely understand and experienced your frustration!
I think we all know about this a little too well. *sigh*
Ranting is totally OK! I would comment saying man that posts sounds so familiar and hey I’ve made something like this before. HMMM….
Love your recipes and so enjoy your pictures of your beautiful family, thank you
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.
Hi Marjory, I always love getting notes from you! Thanks so much for following my journey on the blog. Hugs and love to you!
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!! 🙂