Description
This easy lemon birthday cake recipe features an extra fluffy and moist layered cake packed with fresh lemon juice, zest, and a delightful crunch from poppy seeds. Topped with a creamy whipped topping, it’s perfect for celebrations and lemon lovers alike.
Ingredients
Cake
- ½ cup butter
- 1.25 cups granulated sugar
- 4 large eggs
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ cup lemon juice (freshly squeezed)
- ¾ cup milk
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons fresh lemon zest
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 170°C (338°F). Line two springform pans or baking pans with parchment paper to prevent sticking.
- Mix wet ingredients: In a mixing bowl, combine the butter and sugar. Add the eggs one at a time, mixing well after each addition, along with the vanilla extract. Use an electric whisk for thorough blending. Then add the oil, milk, and fresh lemon juice, mixing until well combined.
- Sift and combine dry ingredients: Sift together flour, baking powder, baking soda, and salt over the wet mixture. Gently fold these dry ingredients into the batter until combined. Stir in the poppy seeds and fresh lemon zest evenly.
- Divide batter and bake: Evenly distribute the batter between the two prepared springform pans. Bake in the preheated oven for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Prepare the topping: In a clean mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric whisk until thick and fluffy, forming stiff peaks.
- Assemble the cake: Spread a generous layer of the whipped cream topping evenly over the first cake layer. Place the second cake layer on top. Then coat the top and all sides of the assembled cake with the remaining cream. Save a small portion of the cream for decoration if desired.
- Decorate: Spoon two tablespoons of the reserved cream into a pastry bag and pipe small flower designs on the cake. Sprinkle poppy seeds lightly over the top for added texture and visual appeal.
Notes
- Use fresh lemon juice and zest to maximize the tangy flavor of the cake.
- For an extra tangy topping, add two tablespoons of fresh lemon juice to the whipping cream mixture.
- An alternative to the heavy cream topping is cream cheese frosting for a richer taste.
- Use a Microplane grater to finely zest lemons instead of a box grater to avoid bitter pith.
- You can bake this recipe in muffin tins or a bundt pan; adjust the baking time accordingly (muffins about 20-22 minutes, bundt pan about 45-50 minutes).
- Store the cake in an airtight container in the refrigerator for 1-2 days for optimal freshness.
- This cake freezes well either frosted or unfrosted; wrap well in plastic wrap if unfrosted and freeze for 1-2 months. If frozen frosted, cut into pieces and store in an airtight container in the freezer.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
