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. I am curious why you use milk+vinegar, why wouldn’t you just use buttermilk?

    Reply
    • I didn’t have any buttermilk on hand. Feel free to swap it out.

      Reply
  2. 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

    Reply
  3. 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.

    Reply
    • 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.

      Reply
      • Didn’t know about fluffing the flour. Thanks for the tip.
        Definitely trying it out again.

        Reply
  4. 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.

    Reply
    • This includes cooling the cake completely before frosting.

      Reply
  5. Thank you, I’ve recently been searching for info
    approximately this subject for a long time and yours is the best I have discovered so far.
    But, what in regards to the conclusion? Are you positive
    in regards to the source?

    Reply
  6. 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?

    Reply
    • 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.

      Reply
  7. 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

    Reply
  8. 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

    Reply
  9. How many cupcakes would this make and would a lemon cream cheese buttercream with it be to strong of a lemon taste?

    Reply
  10. We dont have poppy seeds in our country.. what is the substitute for it?

    Reply
  11. 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!

    Reply
  12. So sorry about the thieves. I love your recipes. Thx so much for sharing!

    Reply
  13. Did you really discuss “feces” and “poop” in your food blog? Wow. I won’t be back.

    Reply
  14. 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!

    Reply
  15. Do you recommend salted or unsalted butter for the cake and the frosting. Ie there’s no salt in the recipe. Thank you!

    Reply
  16. 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.

    Reply
  17. 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

    Reply
  18. 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…..☺

    Reply
  19. 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! 🙂

    Reply
  20. I only have 8 inch cake pans. How would you adjust the cooking time? Thanks!

    Reply
  21. 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!

    Reply
  22. I chose this for my husband to make for my birthday cake! I cannot wait to eat it!!

    Reply
  23. 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/

    Reply
  24. 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.

    Reply
  25. Sounds wonderful. Do you think it can be done in two layers for a birthday cake?

    Reply
  26. 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:-)

    Reply
    • 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!

      Reply
  27. 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?

    Reply
  28. A one layer round cake looks odd to me. Would a 7 x 9 rectangular pan work?

    Reply
  29. 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.

    Reply
  30. 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?

    Reply
  31. 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?

    Reply
  32. I was planning to use vanilla extract. Did you use vanilla bean?

    Reply
  33. I was wondering when to add the melted butter to the recipe? Do I do it with the liquid ingredients?

    Reply
  34. I added lemon juice to the cream cheese icing. Oh my, that just added to the awesomeness of your recipe. Love the cake!

    Reply
  35. 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!

    Reply
  36. Gah! People do that?? I’m not terribly blog savvy, but the gall! Can’t wait to try this recipe 😊

    Reply
  37. Can I make Vegan by using Almond milk & vegan butter instead? My family is vegan.

    Reply
    • You can totally try it, but beware–>I am not vegan so have not tested this recipe any other way.

      Reply
  38. can i swap white sugar with an alternative? (brown, muscavado, etc.)

    Reply
    • 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.

      Reply
  39. 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?

    Reply
    • Did you use a glass baking dish or a darker pan?

      Reply
  40. 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

    Reply
  41. 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.

    Reply
    • Thank you so much for your comment.

      Reply
  42. 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 :))

    Reply
  43. 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

    Reply
  44. It’s divine even without frosting. I didn’t have any lemon zest either and it’s still divine. Thank you for sharing!

    Reply
  45. Thank you for your wonderful recipe. Sorry to hear about your trouble.

    Reply

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