Lemon Poppyseed Cake with Whipped Lemon Buttercream

This Lemon Poppyseed Cake is a bright, zesty, and moist dessert that’s perfect for any occasion. Packed with fresh lemon flavor, crunchy poppyseeds, and topped with a creamy whipped lemon buttercream, this cake is sure to delight your taste buds. It’s also vegan-friendly, making it a great option for everyone to enjoy!

Ingredients

For the Cake:

• 1 ½ cups unsweetened soy milk
• 1 tablespoon apple cider vinegar
• ½ cup vegan butter, softened
• ½ cup canola oil
• 1 ½ cups granulated sugar
• 2 tablespoons fresh grated lemon zest
• 1 teaspoon lemon extract
• 1 teaspoon pure vanilla extract
• 2 ¾ cups cake flour *
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons poppyseeds

For the Whipped Lemon Buttercream:

• 1 cup vegan butter, softened
• 4 cups powdered sugar
• 1 tablespoon fresh grated lemon zest
• 1 teaspoon lemon extract
• 1 teaspoon pure vanilla extract
• 2–4 tablespoons unsweetened soy milk

Instructions

Step 1: Make the Cake

1. Preheat the Oven :
   Preheat your oven to 350°F (175°C) . Line a 9×13-inch cake pan with parchment paper or grease it well to prevent sticking.
2. Prepare Vegan Buttermilk :
   In a glass measuring cup, combine the soy milk and apple cider vinegar . Let it sit for a few minutes to curdle—this creates your vegan buttermilk.
3. Cream the Wet Ingredients :
   In a large mixing bowl, use a handheld mixer or stand mixer with the paddle attachment to beat the softened vegan butter , canola oil , and granulated sugar together until light and fluffy (about 1–2 minutes).
   Add the lemon zest , lemon extract , and vanilla extract , and beat until smooth.
4. Combine Dry Ingredients :
   Add the cake flour to the mixing bowl. Sprinkle the baking powder , salt , and poppyseeds on top of the flour.
5. Mix the Batter :
   Begin mixing on low speed, and slowly pour in the soy milk/vinegar mixture . Scrape the sides and bottom of the bowl as needed to ensure everything is well combined. Mix until just combined—do not overmix.
6. Bake the Cake :
   Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes , or until a toothpick inserted into the center comes out clean.
   Let the cake cool completely in the pan on a wire rack before frosting.

Step 2: Prepare the Whipped Lemon Buttercream

1. Cream the Vegan Butter :
   In a mixing bowl, beat the softened vegan butter on medium speed until creamy (about 1–2 minutes).
2. Add Sweeteners and Flavorings :
   Add the powdered sugar , lemon zest , lemon extract , vanilla extract , and 2 tablespoons of soy milk . Start mixing on low speed, then increase to medium-high speed. Beat for 3–4 minutes , until the frosting is fluffy and soft.
   • If the frosting is too thick, add more soy milk, 1 tablespoon at a time.
   • If it’s too thin, add a little more powdered sugar.

Step 3: Frost and Serve

1. Frost the Cake :
   Once the cake has cooled completely, spread the whipped lemon buttercream in a thick, swirly layer over the top of the cake.
2. Slice and Enjoy :
   Slice the cake into squares and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 4–5 days .

Tips for Success

• Use fresh lemons : Freshly grated lemon zest and juice provide the best flavor. Avoid bottled lemon juice for this recipe.
• Substitute flours : If you don’t have cake flour, you can make your own by combining 2 ½ cups all-purpose flour with 3 tablespoons cornstarch . Sift them together before using.
• Adjust sweetness : Taste the frosting before spreading it on the cake and adjust the sugar or lemon juice to suit your preference.
• Make it nut-free : This recipe is already nut-free, making it safe for those with nut allergies.

Serving Suggestions

• Pair with a hot cup of tea or coffee for a cozy treat.
• Garnish with extra lemon zest or a sprinkle of poppyseeds for a decorative touch.

Enjoy this Lemon Poppyseed Cake with Whipped Lemon Buttercream —a zesty, moist, and utterly delightful dessert that’s perfect for any occasion!