LEMON POPPYSEED CAKE

A tender layer cake recipe brightened with lemon juice, lemon zest and poppy seeds, frosted with a tangy sweet lemon cream cheese frosting.

INGREDIENTS

For the Lemon Poppy Seed Cake:

  • 3 cups cake flour, spooned and leveled (336g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons organic lemon zest, about 3–4 lemons
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese, block style
  • 8 ounces unsalted butter, slightly softened but still cold
  • 4 ounces salted butter, slightly softened but still cold
  • 4–6 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic lemon zest
  • 2 tablespoons lemon juice

For the Assembly:

  • Lemon slices
  • Poppy Seeds
  • Edible flowers (optional)

LEMON POPPYSEED CAKE #cakerecipes

INSTRUCTIONS

Make the Lemon Poppy Seed Cake:

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
  3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.
  4. Full instructions visit @thecakeblog

0 Response to "LEMON POPPYSEED CAKE"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel