Easy Lemon Birthday Cake (Print-Friendly Format)
Moist lemon layer cake with poppy seeds and whipped cream, offering bright citrus flavor and tender crumb.
# Required Ingredients:
→ Cake Base
01 -
115 g unsalted butter
02 -
250 g granulated sugar
03 -
4 large eggs
04 -
120 ml neutral oil
05 -
1 teaspoon vanilla extract
06 -
120 ml fresh lemon juice
07 -
180 ml whole milk
08 -
313 g all-purpose flour
09 -
2 teaspoons baking powder
10 -
0.5 teaspoon baking soda
11 -
2 tablespoons finely grated lemon zest
12 -
0.25 teaspoon salt
13 -
2 tablespoons poppy seeds
→ Topping
14 -
480 ml heavy whipping cream
15 -
30 g powdered sugar
16 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 170°C. Line two springform pans or baking pans with parchment paper.
02 -
In a large mixing bowl, cream together granulated sugar and butter until pale and fluffy.
03 -
Add eggs one at a time to the creamed mixture, mixing thoroughly after each addition, then incorporate the vanilla extract.
04 -
Pour in the oil, milk, and freshly squeezed lemon juice. Mix until the batter is smooth and homogenous.
05 -
Sift the all-purpose flour, baking powder, baking soda, and salt directly over the wet mixture. Gently mix until only just combined.
06 -
Add lemon zest and poppy seeds. Stir carefully to evenly distribute throughout the batter.
07 -
Pour the batter equally into the prepared pans and smooth the tops. Bake for 25-27 minutes, or until golden and a toothpick inserted in the center emerges clean.
08 -
Let the cakes cool completely in the pans before unmoulding.
09 -
In a clean mixing bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric whisk until stiff peaks form.
10 -
Place one cooled cake layer on a serving plate. Spread a generous portion of whipped cream topping over it, then place the second cake on top. Cover the entire cake with the remaining whipped cream.
11 -
Transfer a small amount of whipped cream into a pastry bag to pipe decorative flowers. Sprinkle poppy seeds over the finished cake.
# Additional Information:
01 -
For pronounced citrus flavor, always use freshly squeezed lemon juice and zest.
02 -
For stronger tanginess, add two tablespoons of lemon juice to the topping if desired.
03 -
Cream cheese can be used as an alternative topping.
04 -
Utilize a Microplane to zest lemons efficiently without bitterness.
05 -
To vary shape, bake in muffin tins or a bundt pan, adjusting baking time accordingly.
06 -
Store covered in the refrigerator for up to 2 days, or freeze wrapped in plastic for up to 2 months.