Lemon Poppy Seed Cake Recipe: Moist, Zesty Loaf

For the Cake Batter

• ¾ cup Granulated Sugar 150g
• 2 cups All-Purpose Flour 250g
• ¾ teaspoon Baking Soda
• 1½ teaspoons Baking Powder
• ¼ teaspoon Salt
• 1 Tbs Lemon Zest
• 6 Tbs Lemon Juice 90ml
• 1 cup Plant Milk 237ml
• 7 Tbs Vegetable Oil 105ml
• 1 teaspoon Lemon Extract 5ml
• 1 Tbs Poppy Seeds

For the Blackberry Compote

• 1 cup Fresh or Frozen Blackberries
• ½ teaspoon Cornstarch or Arrowroot

For the Cream Cheese Mousse

• 8 ounces Vegan Cream Cheese
• 1 cup Vegan Whipped Cream
• 1 teaspoon Agar
• ¼ cup Warm Water 60ml

For the Icing

• ½ Recipe Buttercream
• 2 teaspoon Lemon Zest
• ½ teaspoon Lemon Extract

• Grease and line three 6-inch cake pans with parchment. Preheat the oven to 350°F (175°C).

  Note: The photos show a four-layer cake. The ingredients and instructions below make a three-layer 6″ cake. Double the ingredients for a four-layer 6″ or 7″ cake.

• Make the batter: Whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Sifting is optional but helps distribute ingredients evenly.
• Combine the plant milk with lemon juice, lemon extract, and zest. Let the mixture sit briefly to slightly thicken (soy milk will thicken most like buttermilk).
• Add all liquids, including oil, to the dry ingredients and whisk until smooth—about 30 strokes by hand.
• Divide the batter evenly between the three prepared pans and bake 20–25 minutes, or until the centers spring back and a toothpick comes out with moist crumbs, not raw batter.
• Cool the cakes in their pans until they’re safe to handle, then turn them out onto a rack to cool completely in the refrigerator until cold.
• Prepare your preferred buttercream and add the lemon zest and extract at the end of mixing.
• Make the compote: I use frozen blackberries so I don’t add extra water. If using fresh berries, add 1–2 tablespoons water to help them break down. Add sugar only if your fruit needs it.
• Cook berries over medium heat until they soften and become saucy, stirring to avoid scorching.
• Make a slurry with 2 teaspoons water and the cornstarch or arrowroot. Add to the compote once it boils, cook for 30 seconds until thickened, then remove from heat and cool completely.
• Prepare the agar by combining it with warm water in a small saucepan and bring to a boil, then remove from heat.
• Whip the vegan whipped cream to medium-stiff peaks. In a separate bowl, beat the vegan cream cheese until smooth. Quickly whisk in the hot agar mixture, then immediately fold in the whipped cream to make the mousse.
• Assemble the cake: layer cake, spread a thin buttercream dam around the edge to contain fillings, add a spoonful of blackberry compote, then a layer of cream cheese mousse. Repeat for each layer.
• Finish by roughly icing the outside with the remaining buttercream. For a fully frosted cake, prepare a full batch of buttercream.

Storage: This cake contains cream cheese mousse and must be refrigerated at all times. It will stay fresh up to 5 days when covered. Cake layers alone can be baked ahead, wrapped tightly, and frozen for up to one month.