Double-Lemon Poppy Seed Cake - Kraft Recipes Top
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Double-Lemon Poppy Seed Cake

Prep Time
Total Time

16 servings

Try a Double-Lemon Poppy Seed Cake for true lemon lovers. This lemon poppy seed cake recipe delivers two bonus citrus kicks, with help from JELL-O Gelatin.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer until blended. Stir in poppy seed. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Beat cream cheese spread and butter in medium bowl with mixer until blended. Add lemon juice; mix well. Gradually beat in sugar. Spread over top of cake. Garnish with zest.

Special Equipment Needed

Size Wise

You'll know it is a special occasion when the aroma from this special treat fills the house.

Food Facts

Sifting the powdered sugar ensures that the prepared icing will be smooth.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 280
Total fat 15g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 260mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 24g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this cake several times for gatherings. I have made this cake several times for gatherings. It has been requested several times as well. I put a different twist to mine though. Instead of the gelatin, I use pudding. I also like using lemon icing instead of the on the recipe. It is wonderful and a big hit at gatherings.
Date published: 2014-04-22
Rated 5 out of 5 by from One of the best cakes I ever made. One of the best cakes I ever made. I shared the cake at work today and several have asked for the recipe. I could eat a piece after every meal, or just call it the meal!
Date published: 2011-04-18
Rated 4 out of 5 by from The cake and frosting were pretty good. The cake and frosting were pretty good. I skipped the poppy seeds because I was under a time crunch and I didn't want to drop 4 bucks for a pound of seeds. I would also skip the lemon peel garnish in the future. The frosting does fine on its own.
Date published: 2011-04-22
Rated 3 out of 5 by from It was pretty good. It was pretty good. The topping could have been better but the cake was moist and I always enjoy lemon poppy seed desserts!
Date published: 2014-01-16
Rated 4 out of 5 by from I love anything lemon. I love anything lemon. The more tart it is the better! I made this cake and it was pretty good. I am not a big fan of poppy seeds so I left that out. The icing on the top was more of a frosting like texture and was hard to spread. In the picture it looks likeyou can drizzle it on but you can. I do wish it was more lemonie!
Date published: 2011-04-19
Rated 5 out of 5 by from I made this cake a few times. I made this cake a few times. The first time my family devoured it before I could even get the frosting on. I have used the frosting recipe and have used a canned cream cheese frosting warmed up on stove and drizzled on cake. Just can't go wrong with this cake recipe.
Date published: 2012-03-28
Rated 4 out of 5 by from Made it for Easter. Made it for Easter. Batter is a little deceiving - very thin but bakes great. instead of water used fat-free milk and added two tablespoons of lemon juice to frosting for more lemon - you can never have too many lemons!
Date published: 2011-04-24
Rated 5 out of 5 by from This is one of my favorite cakes to make, it's so good! This is one of my favorite cakes to make, it's so good! I have used pre-made cream cheese frosting with a little bit of lemon flavoring added to it to frost the cake.
Date published: 2011-04-15
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