Lemon Poppy Seed Cake with Raspberry Curd Filling on black plate

Lemon Poppy seed Torte with Raspberry Curd filling

A traditional Ukrainian Lemon Poppy Seed torte filled with a tangy raspberry curd and a creamy white chocolate whipped cream frosting. It's easy to decorate, but looks elegant and is perfect for any special occasion!
Course Dessert
Cuisine Ukrainian
Keyword birthday cake, lemon, poppy seed, torte
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 428kcal
Author Adapted from "From Baba, with Love", Cookbook, pg 259




  • 1 cup poppy seeds
  • 1 cup white granulated sugar
  • 1 cup honey (melted/warmed and cooled)
  • 1/4 cup vegetable oil
  • 1 cup coffee, cooled
  • 6 whole eggs, beaten until thick
  • 3 cups all purpose flour, unbleached
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp fresh lemon juice
  • 1 lemon zest
  • dash salt

Raspberry Curd Filling

  • 4 tbsp unsalted butter
  • 1/2 pint fresh raspberries or 1/2 of a 12-oz. package frozen raspberries, thawed
  • 3 large egg yolks
  • 1/3 cup white granulated sugar
  • pinch salt
  • 1 1/2 tsp fresh lemon juice


  • fresh raspberries,
  • lemon peelings

White Chocolate Whipped Cream Icing

  • See recipe in NOTES



  • Preheat oven to 300 degrees F
  • Combine granulated sugar, honey, vegetable oil, cold coffee, lemon juice and lemon zest.
  • Beat egg until thick (consistency of gravy), then add to honey mixture and beat again for 2 minutes
    beat eggs until consistency of gravy
  • Sift flour, baking soda, baking powder, poppy seeds and salt. Gradually add flour mixture to the egg mixture and stir thoroughly after each addition. 
  • Pour into 3 greased (with Wilton Cake Release - see NOTES) round 8' pans. Fill pans 2/3 full and bake for 40- 50 minutes or until cake tester comes out clean.

Raspberry Curd Filling

  • Melt butter in a large saucepan over medium heat. 
  • Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. 
  • Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. 
  • Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve. 

White chocolate Whipped cream frosting

  • Make as per instructions in recipe in NOTES


  • Trim cakes
  • Add about 1/4 - 1/3 cup layer of white chocolate whipped cream frosting, then add 1/2 the raspberry curd filling.
  • Repeat.
  • Add final cake layer, then add remainder of whipped cream frosting.


  • Add fresh raspberries and lemon zest to top of cake
  • Gently toss poppy seeds at sides of cake until they stick.
    Lemon Poppy Seed cake on black display


*NOTE: 2 Ingredient White Chocolate Whipped Cream
**NOTE: Wilton Cake Release is one of my favorite products- my cakes never stick to the pan!
***NOTE: This nutrition calculation is for the cake and filling only! Depending on the frosting/icing you use, you will have to calculate that separately. If you use the White Chocolate Whipped Cream frosting I recommend, I have the nutrition information included in that post
Nutrition Facts
Lemon Poppy seed Torte with Raspberry Curd filling
Amount Per Serving
Calories 428 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 58mg19%
Sodium 218mg9%
Potassium 194mg6%
Carbohydrates 75g25%
Fiber 4g17%
Sugar 47g52%
Protein 6g12%
Vitamin A 186IU4%
Vitamin C 7mg8%
Calcium 156mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 428kcal | Carbohydrates: 75g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 218mg | Potassium: 194mg | Fiber: 4g | Sugar: 47g | Vitamin A: 186IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 3mg