How to Make the Lemon Poppy Seed Birthday Cake From Our 25th Birthday Cover
+7 photos

How to Make the Lemon Poppy Seed Birthday Cake From Our 25th Birthday Cover

12 servings
This gorgeous three-layer cake with raspberry frosting from Food Network star Molly Yeh appeared on the April 2025 issue of REAL SIMPLE to celebrate our 25th birthday. It's surprisingly easy to make and totally delicious.

Ingredients

  • cooking spray
  • granulated sugar
    10.5 c
  • neutral oil

    such as canola

    1 ¼ c
  • egg yolks
    8 large
  • plain whole-milk strained yogurt

    greek-style

    1 ¼ c
  • superfine blanched almond flour
    1 c
  • lemon zest plus 1/2 cup fresh juice

    from 3 or 4 lemons

    2 tsp.
  • poppy seeds
    ¼ c
  • almond extract
    2 tsp.
  • all-purpose flour
    3 ¼ c
  • baking powder
    2 tsp.
  • kosher salt
    1 ½ tsp.
  • baking soda
    ½ tsp.
  • egg whites
    8 large
  • granulated sugar
    2 c
  • cream of tartar
    ½ tsp.
  • kosher salt 1/4 cup plus 1 tbsp. freeze-dried raspberry powder

    see note

    ½ tsp.
  • pure vanilla extract
    1 tsp.
  • rosewater

    optional

    1 tsp.
  • plus 1 tbsp. freeze-dried raspberry powder

    see note

    ¼ c
  • raspberry jam

    divided freeze-dried raspberry powder, fresh raspberries, fresh lemon peels, and/or chopped roasted pistachios

    1 c
  • fresh raspberries

Directions

  1. 1

    Preheat oven and prepare cake pans: Preheat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray and line bottoms with parchment paper. (If you don’t have 3 cake pans, bake in batches.)

    Step 1
  2. 2

    Whisk the wet ingredients: Whisk sugar and oil in a large mixing bowl. Whisk in egg yolks, then yogurt, almond flour, lemon zest, lemon juice, poppy seeds, and almond extract.

    Step 2
  3. 3

    Add the dry ingredients: Sprinkle all-purpose flour, baking powder, salt, and baking soda over top of batter. Give dry ingredients a rough little whisk before stirring into batter. Whisk until just combined. Divide among prepared pans.

    Step 3
  4. 4

    Bake the cakes: Bake until tops are golden and a wooden pick inserted in centers comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans; discard parchment and transfer cakes to wire racks to cool completely, about 30 minutes. (Cakes may be wrapped in plastic or stored in airtight containers at room temperature for up to 2 days.)

    Step 4
  5. 5

    Make the frosting: Combine egg whites, sugar, cream of tartar, and salt in a double boiler or large heatproof bowl set over (but not in) a pot of simmering water. Heat over medium, whisking constantly, until an instant-read or candy thermometer reads 175°F, 8 to 10 minutes. (Mixture will be thin and frothy.) Using an electric mixer or a stand mixer with whisk attachment, beat on high speed until stiff and glossy, about 3 minutes. Add freeze-dried raspberry powder, vanilla, and (if using) rosewater. Beat on low speed until just combined.

    Step 5
  6. 6

    Assemble the cake: Place 1 cake layer on a cake stand or serving platter; top with 1/2 cup jam. Spread in an even layer, leaving a 1/2-inch border around edge of cake. Top with another cake layer and repeat with remaining 1/2 cup jam. Top with third cake layer. Cover whole cake with frosting. Refrigerate, uncovered, until frosting is set, about 1 hour.

    Step 6
  7. 7

    Decorate the cake: Decorate as you please with freeze-dried raspberry powder, fresh raspberries, fresh lemon peels, and/or chopped pistachios. Serve immediately or refrigerate, loosely covered, for up to 8 hours. Bring to room temperature for 15 minutes before serving.

    Step 7
How to Make the Lemon Poppy Seed Birthday Cake From Our 25th Birthday Cover
+7

How to Make the Lemon Poppy Seed Birthday Cake From Our 25th Birthday Cover

195 min12 servings

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About this Recipe

Craving a showstopping yet surprisingly easy-to-make cake for a special celebration? This Lemon Poppy Seed Birthday Cake, featured on the April 2025 issue of REAL SIMPLE and developed by Food Network star Molly Yeh, is exactly what you need to impress.

This isn't just any birthday cake; it's a stunning three-layer creation with a vibrant lemon poppy seed cake base paired with a luscious raspberry frosting. The inclusion of ingredients like superfine blanched almond flour and whole-milk strained yogurt contributes to a tender, moist crumb and rich flavor, elevating a classic combination.

Prepare for a truly spectacular dessert experience. Each bite delivers a bright burst of citrus from the fresh lemon juice and zest, along with the subtle, delightful crunch of poppy seeds. This is beautifully complemented by the sweet-tart complexity of the homemade raspberry frosting, enriched with freeze-dried raspberry powder. Despite its impressive three-layer appearance, you'll find the process approachable, yielding a moist, flavorful cake perfect for a special gathering.

This cake offers delightful flexibility for personalization. The rosewater in the frosting is optional; feel free to omit it if you prefer a less floral note. For the garnish, while fresh raspberries are classic, you could also adorn your cake with fresh lemon peels for extra zest or add a textural element with chopped roasted pistachios.

This impressive three-layer cake is destined to be the centerpiece of any special occasion, from birthdays to anniversaries. Serve it as a memorable dessert that will leave your guests delighted and impressed.

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