Lemon Poppy Seed Layer Cake


Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This delicious dessert recipe comes from former Cigi staff member Rick Morgan. 


Lemon Poppy Seed Layer CakeRecipe Box_Lemon_piece of cake_01_WEB_150324




2 C all-purpose flour

1 Tbsp baking powder

¾ tsp salt

1 ⅓ C butter, softened

1 ⅓ C granulated sugar

1 ½ tsp vanilla

4 eggs

½ C milk

⅓ C poppy seeds



2 eggs

6 Tbsp fresh lemon juice

2 Tbsp grated lemon rind

1 C granulated sugar

¼ C butter



½ C butter, softened

4 C sifted icing sugar

2 Tbsp fresh lemon juice

1 Tbsp grated lemon rind

¼ C light cream



Cake: Combine flour, baking powder and salt. Cream the butter in large bowl on medium speed with electric mixer until creamy. Gradually add sugar and vanilla, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk, mixing lightly just to blend. Fold in poppy seeds. Spread batter evenly in two greased and floured 9” round cake pans. Bake at 350°F for 40-45 minutes. Cool 10 minutes then remove from pans and cool completely.

Filling: Prepare several days ahead, if desired. Beat eggs, juice, rind and sugar together thoroughly in small saucepan. Add butter. Cook over low heat, stirring constantly until thickened. Cool completely. Store in refrigerator.

Icing: Beat all ingredients together until smooth and creamy.

Assembly: Cut layers in half horizontally. Spread the filling in centre of both layers. Assemble cake with icing in centre layer. Cover sides and top of cake with icing.

Preparation: 40 Minutes

Baking: 45 Minutes

Servings: About 12

Recipe Box-Lemon Cake_02_WEB_150324 

Here’s what Rick had to say about why he chose this recipe:

“I chose this recipe because I love lemon a lot, and this cake is very ‘lemony’.  It’s the best!! I wish I could say that this cake was healthy too, but it is definitely not.  It’s full of tasty calories!!!”