Lemon Poppy Seed Torte With Lemon Buttercream Icing

Name: Lemon Poppy Seed Torte With Lemon Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POPPY SEED SHEET CAKE; 1 cup homogenized milk (not low fat); 1 tablespoon lemon juice; 1/3 cup poppy seed; 1 tablespoon lemon zest, finely grated; 1 cup butter, softened (or hard margarine); 1 cup granulated sugar; 1 cup icing sugar (confectioner's); 3 egg yolks, large; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 egg whites, large and at room temperature; LEMON BUTTERCREAM ICING; 1 cup granulated sugar; 1 1/2 tablespoons all-purpose flour; 3/4 cup lemon juice; 6 egg yolks, large; 6 tablespoons butter, cut into 8 pieces (not margarine); 1 1/2 tablespoons lemon zest, finely grated; 6 tablespoons whipping cream; 2 2/3 cups butter, softened (not margarine); 2 1/4 cups icing sugar (confectioner's)

Bake this irresistible Lemon Poppy Seed Torte With Lemon Buttercream Icing at home. Made with CAKE, homogenized milk, lemon juice and poppy seed. Easy s…

This Lemon Poppy Seed Torte With Lemon Buttercream Icing relies on simple, everyday ingredients such as poppy seed sheet cake, lemon juice, poppy seed and lemon zest, finely grated. It comes together quickly and makes 4 servings, at about 3210 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lemon Poppy Seed Torte With Lemon Buttercream Icing delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

POPPY SEED SHEET CAKE
1 cup homogenized milk (not low fat)
1 tablespoon lemon juice
1/3 cup poppy seed
1 tablespoon lemon zest, finely grated
1 cup butter, softened (or hard margarine)
1 cup granulated sugar
1 cup icing sugar (confectioner's)
3 egg yolks, large
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 egg whites, large and at room temperature
LEMON BUTTERCREAM ICING
1 cup granulated sugar
1 1/2 tablespoons all-purpose flour
3/4 cup lemon juice
6 egg yolks, large
6 tablespoons butter, cut into 8 pieces (not margarine)
1 1/2 tablespoons lemon zest, finely grated
6 tablespoons whipping cream
2 2/3 cups butter, softened (not margarine)
2 1/4 cups icing sugar (confectioner's)

1
FOR THE POPPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x 43 cm). Line bottom with parchment (NOT WAXED) paper, extending paper 2 inches over long sides.
2
Heat milk in small saucepan on medium for about 4 minutes until very hot and bubbles start to appear around edge. Stir in lemon juice, poppy seeds and lemon zest. Let stand for about 15 minutes until cooled to room temperature.
3
Beat 1 cup butter in large bowl until creamy and light coloured. Add both sugars (granulated and Icing). Beat well. Beat in egg yolks and vanilla.
4
Stir flour, baking soda and salt in medium bowl. Add to the butter mixture in 3 parts, alternately with poppy seed mixture in 2 parts, beating well after each addition.
5
Beat egg whites in small bowl with clean beaters until stiff (not dry) peaks form. Do not overbeat. Gently fold 1/2 of egg white into poppy seed batter. Fold in remaining egg white until no white streaks remain. Spread evenly in prepared baking sheet.
6
Bake in centre of 350u00b0F oven for about 20 minutes or until wooden pick inserted in centre comes out clean. Let stand in baking sheet on wire rack until cooled completely. Run knife along side to loosen. Invert cake onto counter. Carefully peel off and discard parchment paper. Trim off crusty edges all around. Cut cake crosswise into 3 rectangles, about 4 x 10 1/2 inches each (10 x 26 cm)).
7
LEMON BUTTERCREAM ICING: Combine granulated sugar and flour in medium saucepan. Whisk in lemon juice and egg yolks. Heat and whisk on medium for about 3 minutes until mixture is hot and sugar is dissolved.
8
Add first amount of butter (6 tbsp) 1 piece at a time, stirring until melted. Heat and stir until just boiling and thickened. Whisk in lemon zest and whipping cream. Turn into medium bowl. Cover with plastic wrap directly on surface to prevent skin from forming, Chill until cold.
9
Beat second amount of butter (2 2/3 cups) in large bowl on high for a bout 5 minutes until light coloured and increased in volume.
10
Gradually add 2 1/4 cups icing sugar (confectioner's) 1/4 cup at a time, beating well after each addition. Add lemon mixture, 1/4 cup at a time, beating until creamy and light coloured. Makes about 5 cups icing.
11
Place 1 cake piece on long 12 inch serving plate or cake board. Spread 3/4 cup icing on top. Repeat with second and third cake pieces and same amount of icing each time. Place remaining cake piece on top. Ice top and sides with very thin layer of icing. Spoon remaining icing into large piping bag fitted with small closed star tip. Pipe small stars on top and sides of cake. Chill for several hours until firm for easier slicing. Cuts into 24 slices.
12
Company's Coming decadent Desserts.

3210

kcal

Calories

226

Fat

262

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.

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Frequently Asked Questions

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

You need 24 ingredients. The key ingredients include: POPPY SEED SHEET CAKE, 1 cup homogenized milk (not low fat), 1 tablespoon lemon juice, 1/3 cup poppy seed, and more.

Yes, Lemon Poppy Seed Torte With Lemon Buttercream Icing 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.

Quick Info

Servings
4 servings
Calories
3210 kcal
Category
Baking & Desserts

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