Filled Lemon Poppy Seed Cake Recipe

Name: Filled Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unsalted butter; 3 cups self-rising flour; 1 ¾ cups golden superfine sugar; 3 tablespoons poppy seeds; 4 ½ teaspoons finely grated fresh lemon rind; ⅓ cup lemon curd, best quality; 6 eggs, separated; ½ cup milk; powdered sugar, to decorate; ½ cup lemon curd, best quality; ⅔ cup heavy cream, whipped

Servings: persons

1
First take out 2 nine-inch springform pans and lightly grease and flour.
2
Preheat your oven to 350F.
3
In a medium bowl cream your butter and sugar with a wooden spoon until it becomes a thick creamy and fluffy mixture.
4
Add the poppy seeds, lemon rind, curd and egg yolks and beat well.
5
Then add your milk, and mix well.
6
Gently fold in the flour until combined.
7
In a medium bowl, whisk the egg whites using your electric mixture until they form soft peaks.
8
Carefully fold the whites into the batter just until combined.
9
Divide the batter evenly between your two springform pans.
10
Bake in your preheated oven for 40-45 minutes until toothpick comes clean from the center of your cake.
11
The cake should be beautifully golden!
12
Allow the cakes to cool for about 5 minutes in the pans, and then transfer them to wire racks to cool completely.
13
Next you want to fill your cake.
14
Spread the top of one cake with the lemon curd and then spoon the whipped thick cream on top of the curd.
15
Place your other cake on top of this mixture very gently, and then press down very gently just to seal.
16
Dust the top of the cake with powdered sugar right before serving.
17
ENJOY!

1663

kcal

Calories

100

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups unsalted butter, 3 cups self-rising flour, 1 ¾ cups golden superfine sugar, 3 tablespoons poppy seeds, and more.

Yes, Filled Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Filled Lemon Poppy Seed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions