Lemon Poppy Seed Cake with Lemon Mousse Filling
Bright, zesty, and irresistibly indulgent, this Lemon Poppy Seed Cake with Lemon Mousse Filling is a citrus lover’s dream dessert. Tender layers of poppy-seed-speckled cake are infused with fresh lemon juice and zest, delivering a burst of refreshing flavor in every bite. Sandwiched between is a luscious lemon mousse made with whipped cream, cream cheese, and a hint of lemon extract, creating a light and creamy contrast to the moist cake layers. Perfect for spring gatherings, summer celebrations, or any occasion that calls for a show-stopping treat, this cake is as stunning as it is delicious. Make it ahead and chill it for a dessert that tastes even better the next day. Garnish with extra lemon zest and a sprinkle of poppy seeds for a whimsical finishing touch.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 3 tablespoons Poppy seeds
- 0.75 cups Unsalted butter (softened)
- 4 Eggs (large)
- 0.75 cups Whole milk
- 0.25 cups Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy cream (chilled)
- 0.5 cups Powdered sugar
- 4 ounces Cream cheese (softened)
- 1 teaspoon Lemon extract
- 1 teaspoon Lemon zest (for mousse)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds.
Add the softened butter to the dry ingredients and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
In a medium bowl, whisk together the eggs, whole milk, lemon juice, lemon zest, and vanilla extract.
Gradually add the wet ingredients into the dry mixture while mixing on medium speed. Beat until the batter is smooth, but do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the lemon mousse filling. In a medium bowl, whip the heavy cream to stiff peaks using a handheld or stand mixer. Set aside.
In another bowl, beat the softened cream cheese, powdered sugar, lemon extract, and lemon zest together until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture in batches until fully incorporated. Refrigerate the lemon mousse until you're ready to assemble the cake.
Once the cakes have completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving platter or cake stand.
Spread an even layer of the lemon mousse filling over the top of the first cake layer.
Place the second cake layer on top and press gently to adhere. Optionally, frost the cake with extra mousse or a frosting of your choice.
Refrigerate the assembled cake for at least 1 hour before serving to allow the layers to set. Garnish with additional lemon zest or poppy seeds, if desired.
Slice and serve chilled. Enjoy your Lemon Poppy Seed Cake with Lemon Mousse Filling!
Nutrition Facts
Calories |
5953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.8 g | 451% | |
| Saturated Fat | 206.5 g | 1032% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1677 mg | 559% | |
| Sodium | 3807 mg | 166% | |
| Total Carbohydrate | 635.8 g | 231% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 387.1 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1162 mg | 89% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
