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Poppy Seed Layer Cake with Lemon Curd and Berry Cream Recipe

Poppy Seed Layer Cake with Lemon Curd and Berry Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews
  • Author: Elina
  • Prep Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This elegant layered poppy seed cake features soft, lightly sweet sponge flecked with delicate seeds, sandwiched with tangy homemade lemon curd and a generous swirl of whipped cream and berry compote. Topped with powdered sugar and edible flowers, it’s a romantic showstopper perfect for spring brunch or special celebrations.


Ingredients

Units Scale

For the Poppy Seed Cake:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • Zest of 1 lemon

For the Lemon Curd:

  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, cubed
  • 1 tsp lemon zest

For the Berry Whipped Cream:

  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup mixed berry compote or crushed raspberries

To Assemble:

  • Powdered sugar, for dusting
  • Edible flowers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a bowl, whisk flour, poppy seeds, baking powder, and salt.
  3. In another large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla and lemon zest.
  4. Add dry ingredients alternately with milk, mixing just until combined.
  5. Divide the batter between the pans and bake for 22–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
  6. For lemon curd, whisk yolks, lemon juice, sugar, and zest in a saucepan. Cook over low heat, stirring constantly, until thickened.
  7. Stir in butter until melted and smooth. Chill.
  8. For the cream, whip heavy cream with powdered sugar and vanilla to soft peaks. Swirl in berry compote gently.
  9. Assemble the cake: Place one cake layer on a plate, spread with lemon curd, then berry cream. Top with second layer, dust with powdered sugar, and garnish with edible flowers.


Nutrition

  • Serving Size: 1 slice
  • Calories: 370 kcal