Layered Citrus Poppy Seed Cake with Vanilla Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A light and moist vanilla cake studded with poppy seeds and layered with tangy citrus cream, topped with a simple vanilla glaze. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup, softened unsalted butter
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• 3 tbsp poppy seeds
• 2 tsp lemon zest
• 2 tsp orange zest
• 8 oz, softened cream cheese
• 1 1/2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract (for glaze)
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
3. Step 3: Alternate adding the flour mixture and 1 cup milk to the butter mixture, beginning and ending with the flour mixture, mixing gently after each addition. Stir in 3 tbsp poppy seeds, 2 tsp lemon zest, and 2 tsp orange zest.
4. Step 4: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
5. Step 5: For the citrus cream filling, beat 8 oz softened cream cheese with 1 1/2 cups powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth and creamy.
6. Step 6: Place one cake layer on a serving plate and spread half of the cream cheese filling evenly on top. Place the second cake layer over the filling and spread the remaining cream cheese mixture on top and around the sides.
7. Step 7: For the glaze, whisk together 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle the glaze over the top of the cake and allow it to set before slicing and serving.