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Lemon Poppy Seed Mousse Cake

Lemon Poppy Seed Cake with Lemon Curd and White Chocolate

4.46 from 11 votes
This amanzing Lemon Poppy Seed Cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
Servings 12
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins


Lemon Poppy Seed Cake

  • 2/3 cup (80g) all-purpose flour
  • 1/4 tsp (1g) salt
  • 1 tsp (3g) baking powder
  • 1 tbsp (10g) poppy seeds
  • 1/3 cup (70g) sugar
  • lemon zest of 1 lemon
  • 2 tbsp (30g) butter , softened
  • 2 tbsp (30g) vegetable oil
  • 1 egg
  • 1/4 tsp (1g) vanilla extract
  • 2 tbsp (30g) buttermilk

White Chocolate Cream Cheese Filling

  • 5.5 oz (150g) white chocolate , small pieces
  • 3 tbsp (45g) whipping cream
  • 1 tsp (3g) gelatin powder
  • 1 tbsp (15ml) cold water
  • 13 oz (370g) cream cheese , room temperature
  • 2 tbsp (16g) powdered sugar
  • 1/2 tsp (3g) vanilla extract
  • 1 tbsp (10g) poppy seeds
  • 2/3 cup (160g) whipping cream (35% fat) , chilled

Lemon Curd

  • 2 whole eggs
  • 1/2 cup (100g) sugar
  • 1 tbsp (10g) lemon zest from 2 lemons
  • 1/3 cup (80ml) fresh lemon juice 
  • 2 tbsp (30g) unsalted butter , cut into small pieces

For Decoration

  • poppy seeds
  • white chocolate curls


Prepare the poppy seed lemon cake.

  • Preheat the oven to  350°F (180°C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
  • In a medium bowl whisk flour with salt, baking powder and poppy seeds and set aside until ready to use.
  • In a large bowl whisk sugar with lemon zest to release oil. Add butter and vegetable oil and mix until combined. Incorporate the egg.  Mix in vanilla extract and buttermilk.
  • Gradually add flour mixture. Pour the mixture into the prepared pan.
  • Bake for 10-12 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Let cool completely before transferring to a serving platter.

Prepare the lemon curd.

  • In a heatproof bowl, add eggs and sugar and whisk to combine.
  • Add lemon zest, and lemon juice and whisk to combine.
  • Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
  • Remove from heat and gradually add butter and whisk until melted and smooth.
  • Let it cool and refrigerate until ready to use.

Prepare the white chocolate cream cheese filling.

  • Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
  • Meanwhile, place white chocolate and the 3 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  • Add bloomed gelatin to melted chocolate and stir until dissolved. Let cool slightly.
  • In a large bowl mix cream cheese until smooth. Add powdered sugar, poppy seeds and vanilla extract and mix to combine.
  • Add cream and continue mixing until soft peaks form. Mix in melted chocolate.

Assemble the cake.

  • Spread 1/3 of the filling over the lemon and poppy seed cake. Add spoons of lemon curd over the surface. Use a skewer, toothpick or knife to create swirls. Gently spread another ⅓ of cream cheese filling. Add spoons of lemon curd and create swirls. Finally spread the remaining cream cheese filling and smooth the top using an offset spatula.
  • Top the cake with the remaining lemon curd.
  • Cover and refrigerate the cake for at least 4-6 hours or better overnight.
  • Before serving, decorate the cake with large chocolate curls and lemon peel swirls. Enjoy!



Serving: 1 servingCalories: 394kcalCarbohydrates: 30.3gProtein: 6.2gFat: 28.5gSaturated Fat: 16gCholesterol: 107mgSodium: 189mgPotassium: 163mgFiber: 0.5gSugar: 23.6gCalcium: 108mgIron: 1mg
Calories: 394kcal
Course: Dessert
Cuisine: American
Keyword: lemon, lemon cake, lemon curd, lemon poppy seed cake