Lemon Poppy Seed Cake with Homemade Lemon Curd


Our lemon poppy seed cake is a delicious dessert perfect for the spring and summer season. The combination of the light and airy poppy seed cake paired with rich lemon curd creates a wonderfully balanced treat. This dessert originated from one of our local farm to table dinners and was such a big hit we decided to make it a staple recipe for the summer. Now you can enjoy this recipe at home!  

Ingredients (Makes 12 servings)

Lemon Curd

  • 3 eggs
  • 1 cup white sugar
  • 1/3 cup lemon juice
  • 1/4 cup butter
  • 2 teaspoons lemon zest

Lemon Poppy Seed Cake

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 13 fluid ounces evaporated milk
  • 1/4 cup poppy seeds

Steps for lemon curd:

1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, about 7 to 10 minutes.

2. Drain mixture through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest.

3. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

Steps for Poppy Seed Cake:

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch cake pan.

2. In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well. Then fold in the poppy seeds. Pour mixture into a 10 inch cake pan. 

3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

4. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

5. Pour lemon curd over cooled cake and top with berries and whipped cream. Enjoy!