Lemon and Poppyseed Layer Cake
The ultimate celebration cake!
A classic lemon + poppyseed cake stacked in lovely layers, this sweet treat is one that everyone will adore! Three decadent layers of zesty, melt-in-your-mouth goodness are sandwiched with lemon curd and vanilla buttercream to make the perfect party cake.
Here are my top tips for cake baking!
Try not to over-mix the batter
We want to keep our cake texture light and fluffy, and that means mixing gently and stopping as soon as the batter is combining. Continuing to mix the batter will start to develop gluten in the flour, which can result in a tough or dense cake.
Keep an eye on your oven
Some ovens will have variations in temperature from what you see on the dial, or on different shelves and spots inside the oven. Getting to know your oven is the best method for success! If your cake is colouring quickly, you may need to drop the temperature down. If it is unevenly baked, you may need to spin the cake tin around midway through the bake. Once you get to know how your oven works for you, you’ll be a baking pro!
Take your time with decoration
Stacking the layers of this cake is a super fun part of this recipe! Give yourself plenty of time to get creative with your buttercream swirls and colourful decorations. Layering the buttercream like this lends a rustic look, so don’t stress if your lemon curd oozes out the side or if it’s a little uneven - that’s a part of the charm! For a more polished look, you can cover the outside of the cake in buttercream too - you’ll just need to make extra.
More Delish Recipe Ideas
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More Delish Recipe Ideas 〰️
Recipe Variations
This recipe uses 1 x 15cm cake tin. If you are using a larger cake tin, this may affect the bake time of the cake. You may need to reduce the bake time by ten minutes for larger cake tins, making sure to test the cake is ready with a skewer.
If you have multiple cake tins, you may wish to bake them at the same time. This may extend the bake time, so be sure to keep an eye on your cakes.
Lemon Poppyseed Layer Cake
Ingredients
- 1 + 1/4 cup caster sugar
- 3/4 cup brown sugar
- 1 cup Uvoila Grapeseed Oil
- Zest and juice of 1 large lemon
- 3 eggs
- 1 teaspoon vanilla paste
- 1 + 1/2 cup coconut yogurt
- 2 + 3/4 cup self-raising flour
- 1 teaspoon bicarbonate of soda
- 1/4 cup poppyseeds
- 250g butter, cubed and softened
- 500g pure icing sugar, sifted
- 1 teaspoon vanilla paste
- 2 tablespoons milk, dairy or plant-based
- 1/2 cup lemon curd, store-bought or home-made
- Edible flowers, to decorate
Instructions
- Preheat the oven to 180C (160C fan-forced).
- Preheat the oven to 180C (160C fan-forced).
- Line a 15cm cake tin with baking paper. Trace the bottom of the cake tin onto the paper and then cut out the circle. Grease the cake tin base and sides generously with spray oil or butter, then press the circle of paper onto the bottom. For extra ease when removing the cake, cut two strips of baking paper approximately 5cm wide and use them to line the edges of the tin.
- Prepare the cake batter by placing the caster sugar, brown sugar and Uvoila grapeseed oil into a large mixing bowl, then combine.
- Add the zest and juice of the lemon, vanilla paste and coconut yogurt, then fold through the batter until combined.
- Whisk in the eggs one at a time.
- Sift the flour and the bicarbonate soda into the batter, one third at a time. Mix the batter until the flour has been fully incorporated before adding the next portion of flour.
- Stir through the poppyseeds.
- Distribute one third of the batter into the cake tin, approximately 2 scant cups of batter per cake layer. Place the remaining batter into the fridge to chill.
- Bake the cake for 35 minutes*.
- Note: if you are using a larger cake tin, the bake time may be shorter as the layer will be thinner.
- Test that the cake is baked by piercing a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready.
- Allow to cool for 10 minutes before removing the cake from the tin and placing onto a wire rack to cool.
- Re-line the cake tin with baking paper and proceed to bake the next layer in line with the instructions above.
- Repeat until all three cake layers have been baked and cooled.
- Note: You can cook multiple cake layers at the same time, but this may extend the cooking time. Check the cooking of the cake as listed above.
- When you’re ready to assemble the cake, prepare the buttercream.
- Beat the softened butter until smooth, scraping down the sides of the bowl as needed. Add the vanilla paste and beat to combine.
- Sift in half of the icing sugar, then beat to combine. You may like to cover the bowl with a tea towel or flour shield while beating to prevent the icing sugar from escaping the bowl.
- Sift in the remaining icing sugar and beat until smooth. Use a spatula to scrape down the sides and base of the bowl, ensuring all of the butter has been combined into the icing.
- Add the milk 1 tablespoon at a time, beating until just combined. Divide the buttercream into thirds.
- Secure a layer of cake to a cake plate by smearing a a dollop of buttercream in the centre of the plate and placing a cake layer on top.
- Spread one third of the buttercream over the cake, then half of the lemon curd. Place the next layer on top and press down gently to secure.
- Spread the second third of the buttercream and the remaining lemon curd over that layer, before placing the final cake layer on top.
- Note: if you are transporting the cake, you can reinforce the layers by inserting 4-6 wooden skewers or bubble tea straws at intervals around the cake. This will increase its stability for transport.
- Decorate the top of the cake with swirls of buttercream, lemon slices and edible flowers.
- Serve immediately, or store in an airtight container in the fridge for up to 4 days.
