Moist Lemon Cake with Lemon Poppy Seed & Greek Yogurt Frosting
If you love fresh, zesty desserts, this hot cream sponge cake is sure to be your new favorite! The cake is generously drizzled with lemon syrup while still warm, ensuring it stays irresistibly moist while soaking up the bright, fresh lemon flavor.
For a twist on the classic lemon poppy seed pairing, I skip adding poppy seeds to the cake batter (which can sometimes dry out the layers) and instead incorporate them into the frosting. This “Lemon Poppy Seed & Greek Yogurt Frosting” is incredibly light, tangy, and refreshing—the perfect complement to the tender, citrus-infused sponge cake.
To take the flavors to the next level, I layer the cake with juicy mandarins for bursts of sweetness in every bite. Prefer something tropical? Mango is a fantastic substitute and adds a sunny flair to this already delightful cake.
The result is a dessert that’s not only moist and tender but also a dream come true for anyone who loves fruit-filled cakes. Even better, this cake improves with time. After a night in the fridge, the flavors meld beautifully, and the frosting works its magic, making the cake even softer, richer, and more flavorful.
Whether you’re baking for a special occasion or simply treating yourself to a slice of sunshine, this lemon cake is sure to brighten your day.
I hope you’ll fall in love with this moist, fresh, and utterly delicious cake as much as I do!
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