Lemon - Poppy Seed Cake With Lemon Mousse Filling Recipe

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Lemon - Poppy Seed Cake With Lemon Mousse Filling
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  • 3/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 1/4 cup poppy seed
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 tsp lemon extract
  • 1 1/2 tsp cornstarch
  • 1/2 cup heavy cream
  • 2 tsp confectioners' sugar


  1. Preheat the oven to 350°F Butter and flour an 8 x 2 round cake pan.
  2. In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
  3. In another bowl, stir together the flour, poppyseeds, baking soda and salt.
  4. In another bowl, cream the butter and 1 cup of the granulated sugar.
  5. Beat in the whole eggs one at a time.
  6. Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
  7. Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
  8. Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan on a rack for 10 minutes.
  10. Remove from the pan to cool completely.
  11. Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
  12. Cook over medium heat, stirring until thickened- about 3 to 4 minutes.
  13. In a small bowl, beat the egg yolk.
  14. Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
  15. Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
  16. Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
  17. Loosely cover the custard with waxed paper and let cool to room temperature.
  18. In a mixing bowl, beat the heavy cream until soft peaks form.
  19. Fold the whipped cream into the cooled lemon custard in the saucepan.
  20. With a long serrated knife, split the cake in half horizontally.
  21. Spread all of the lemon filling over the cut side of the bottom layer.
  22. Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
  23. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 407.7 Kcal (1707 kJ)
Calories from fat 163.91 Kcal
% Daily Value*
Total Fat 18.21g 28%
Cholesterol 110.96mg 37%
Sodium 155.08mg 6%
Potassium 131.41mg 3%
Total Carbs 55.95g 19%
Sugars 35.83g 143%
Dietary Fiber 1.59g 6%
Protein 6.55g 13%
Vitamin C 1.4mg 2%
Vitamin A 0.1mg 5%
Iron 1mg 6%
Calcium 114.1mg 11%
Amount Per 100 g
Calories 310.61 Kcal (1300 kJ)
Calories from fat 124.88 Kcal
% Daily Value*
Total Fat 13.88g 28%
Cholesterol 84.54mg 37%
Sodium 118.15mg 6%
Potassium 100.12mg 3%
Total Carbs 42.62g 19%
Sugars 27.3g 143%
Dietary Fiber 1.21g 6%
Protein 4.99g 13%
Vitamin C 1mg 2%
Vitamin A 0.1mg 5%
Iron 0.8mg 6%
Calcium 86.9mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
  • 11

Good Points

  • saturated fat free,
  • low sodium

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