If you’re searching for a gorgeous centerpiece dessert that bursts with both flavor and visual charm, this Poppy Seed Layer Cake with Lemon Curd and Berry Cream is bound to become your new favorite. Luscious poppy seed sponge meets homemade, tangy lemon curd and fruity whipped cream, all finished with a flurry of powdered sugar and edible flowers. Every bite is a celebration—soft, citrusy layers, creamy, colorful filling, and those tiny little bursts from the poppy seeds bring the magic of spring to your table or occasion.

Poppy Seed Layer Cake with Lemon Curd and Berry Cream Recipe - Recipe Image

Ingredients You’ll Need

You won’t need any fancy ingredients for this showstopper—just a smart selection of pantry basics and a few fresh touches. Each component plays its part: the seeds add texture, lemon brightens, and the berries swirl everything together in harmonious bliss.

All-purpose flour: This humble base gives the cake its gentle, tender crumb.
Poppy seeds: The starring specks, offering both color and a wonderful, subtle crunch.
Baking powder: Gives your layers that lovely lift and lightness.
Salt: Just a pinch sharpens every other flavor, especially the poppy seed cake’s sweetness.
Unsalted butter (softened): For richness and that beautiful, melt-in-your-mouth texture; don’t skip letting it come to room temp!
Granulated sugar: Sweetens each element, ensuring a balanced, not overwhelming touch.
Eggs: Help the layers rise and unify, plus three yolks make the curd divine.
Vanilla extract: Adds deep, floral notes, beautifully rounding out the lemon and berries.
Whole milk: For moisture; it makes every bite soft without being heavy.
Lemon zest and juice: The zest perfumes the sponge, while fresh juice zings up the curd in the Poppy Seed Layer Cake with Lemon Curd and Berry Cream.
Heavy cream (cold): Whips up rich and airy, the dreamiest base for berry cream.
Powdered sugar: Sweetens without grittiness, perfect for both the swirl and final dusting.
Mixed berry compote or crushed raspberries: Adds vivid swirls of color and a tangle of tart-sweet flavor in every slice.
Edible flowers (optional): For that magical, whimsical finish—because this dessert deserves to feel like a celebration.

How to Make Poppy Seed Layer Cake with Lemon Curd and Berry Cream

Step 1: Prepare and Preheat

Set the tone for baking success by getting organized. Preheat your oven to 350°F (175°C), and take a moment to carefully grease and line two 8-inch cake pans with parchment—this step is a baker’s best friend for flawless layer removal.

Step 2: Mix Dry Ingredients

In a medium bowl, briskly whisk your flour with the poppy seeds, baking powder, and salt. This disperses the poppy seeds evenly and keeps your cake beautifully textured, ensuring each slice is flecked throughout.

Step 3: Cream Butter and Sugar, Then Add Flavors

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is visibly pale and fluffy—this process gives the cake its airy crumb. Add eggs one by one, mixing well after each addition, and then stir in the vanilla and fresh lemon zest for the perfect aromatic lift.

Step 4: Combine Wet and Dry, Then Add Milk

Gently add the dry mixture to the creamed butter mixture, alternating with the whole milk. Mix just until everything’s incorporated—overmixing can toughen the cake, and you want the texture as light as clouds.

Step 5: Bake and Cool

Divide the batter evenly between your prepared pans, smoothing the tops. Pop them in the oven for about 22–25 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto a rack to cool completely. The cool-down is important—warm layers + creamy filling = a delicious mess!

Step 6: Make Homemade Lemon Curd

For that silky, tangy filling, combine egg yolks, lemon juice, sugar, and zest in a small saucepan. Cook over low heat, stirring constantly until the mixture thickens and coats the back of your spoon. Stir in the cubed butter until smooth, then refrigerate so it sets up perfectly for spreading.

Step 7: Whip Berry Cream

Whip cold heavy cream with powdered sugar and vanilla until soft peaks form—lightly billowy, not stiff. Fold in a swirl of mixed berry compote or crushed raspberries gently, so it’s marbled and lusciously rippled but not completely blended.

Step 8: Assemble and Finish

To assemble the Poppy Seed Layer Cake with Lemon Curd and Berry Cream, place one cake layer on a serving plate, spread generously with your chilled lemon curd, then crown with the berry whipped cream. Top with the second cake layer. Dust with powdered sugar and, if you like, decorate with edible flowers for a true celebration of spring.

How to Serve Poppy Seed Layer Cake with Lemon Curd and Berry Cream

Garnishes

Dress up the top with an elegant dusting of powdered sugar, letting the contrast of dark poppy seeds and bright filling peek through. Edible flowers—think violets, pansies, or even tiny rose petals—turn your Poppy Seed Layer Cake with Lemon Curd and Berry Cream into a bouquet on a plate.

Side Dishes

For a special brunch or afternoon tea, serve each slice alongside freshly brewed Earl Grey or a glass of berry-infused lemonade. A simple salad of fresh, lightly sugared berries is a lovely, refreshing accompaniment.

Creative Ways to Present

For a showstopping reveal, serve the cake on a pale platter, scatter more berries around, and nestle flower petals along the edge. To individualize, try assembling the dessert as mini layer cakes in ramekins—guests will swoon over their own mini Poppy Seed Layer Cake with Lemon Curd and Berry Cream!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake fresh by covering it tightly and refrigerating. The flavors blend beautifully overnight, and the cream stays luxuriously soft for up to three days.

Freezing

To freeze, wrap unfrosted cake layers in plastic and foil, then pop in the freezer for up to one month. Thaw at room temperature before assembling. Lemon curd can be frozen separately, while the berry cream is best made fresh just before serving.

Reheating

This lovely cake is meant to be enjoyed chilled or at room temperature. If you like, bring slices out of the fridge 15 minutes before serving to allow the flavors to shine. No need to reheat!

FAQs

Can I use store-bought lemon curd?

Absolutely! While homemade lemon curd delivers unbeatable freshness, a high-quality store-bought version will save time and still taste wonderful sandwiched in the Poppy Seed Layer Cake with Lemon Curd and Berry Cream.

What if I only have one cake pan?

You can still make this cake—simply bake the layers one at a time, allowing the first to cool and turning out before reusing the pan. Don’t forget to regrease and re-line for easy release.

Can I substitute other berries?

Definitely. Blueberries, blackberries, or strawberries work beautifully; mix and match your favorites for a custom swirl in the berry cream and over the top of the Poppy Seed Layer Cake with Lemon Curd and Berry Cream!

How do I make it gluten-free?

You can substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio. The texture may shift just slightly, but the results will still be delicious—and perfect for sharing with gluten-avoiding friends.

Can I prepare the elements in advance?

Yes! Bake the cake layers and make the lemon curd a day ahead; just store everything (covered) in the fridge. Freshly whip the berry cream before assembling for the best texture and presentation.

Final Thoughts

It’s hard not to fall for the Poppy Seed Layer Cake with Lemon Curd and Berry Cream—the contrast of flavors, colors, and textures makes each bite stunning. Whether you’re baking for a loved one, a special brunch, or just craving something bright and beautiful, I hope you enjoy every step (and every slice) of this irresistible dessert!

Poppy Seed Layer Cake with Lemon Curd and Berry Cream Recipe