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Delicious Lemon Poppy Seed Cheesecake Cake with citrus garnishes

Lemon Poppy Seed Cheesecake Cake

A delightful dessert combining creamy cheesecake with zesty lemon and crunchy poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 0.75 cups ¾ cup buttermilk
  • 0.33 cups ⅓ cup vegetable oil
  • 2 large eggs 2 large eggs
  • 2 tablespoons 2 tablespoons lemon zest Use a microplane for best results.
  • 1 tablespoon 1 tablespoon lemon juice
  • 2 tablespoons 2 tablespoons poppy seeds Can be substituted with sesame seeds or omitted.
For the Cheesecake Layer
  • 8 oz 8 oz cream cheese, softened Can substitute with Greek yogurt for a lighter option.
  • 0.5 cup ½ cup powdered sugar Adjust based on desired sweetness.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 egg 1 egg Ensure it's at room temperature for best texture.
For the Lemon Glaze
  • 1 cup 1 cup powdered sugar
  • 2 tablespoons 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mixing the Cake
  1. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and poppy seeds until well combined.
  3. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
Creating the Cheesecake Layer
  1. In a separate mixing bowl, beat the cream cheese until creamy and smooth.
  2. Gradually add the powdered sugar and mix until combined, then beat in the vanilla extract and egg until smooth.
Assembling the Cake
  1. Pour half of the cake batter into the prepared pan, spreading it evenly.
  2. Gently pour the cheesecake mixture over the cake batter, then add the remaining cake batter on top.
Baking
  1. Bake for about 40-45 minutes, until the cake puffs up and a toothpick inserted comes out clean or with a few crumbs.
Making the Glaze
  1. While the cake cools, mix the powdered sugar and lemon juice in a small bowl until smooth and pourable.
  2. Drizzle the glaze over the cooled cake.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months.