Lemon Poppy Seed Cake – Liv for Cake

Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.

I’ve talked about it sooner than, I am a HUGE fan of lemon desserts. Additional so than each different style. If there is a lemon dessert on the menu you probably can wager I’m ordering that over one factor chocolate (till it’s panna cotta, no thanks jello-like texture). There’s merely one factor in regards to the sweet and tangy style that has me coming once more for further.

Proper this second, I’m bringing you the normal combo of lemon and poppy seeds in layer cake form. Oh and it’s paired with my delicious new cream cheese frosting recipe for good measure.

Discover ways to Make Lemon Poppy Seed Cake

To make this Lemon Poppy Seed Cake I started with my favorite Lemon Cake recipe and tweaked it a bit. I added poppy seeds (clearly) and a bit further zest however moreover lowered the sugar a bit.

Making the cake layers follows the usual creaming methodology nevertheless the vital factor distinction proper right here is that it is best to cream the lemon zest with the butter and sugars. This helps launch all of those delicious and flavourful oils from the zest. Don’t skip this step and easily resolve to toss it in on the end!

I experimented with together with further poppy seeds (I like my lemon poppy seed cake heavy on the poppy seeds) nevertheless that made the cake barely bit denser than I’d like. You wouldn’t suppose together with an extra Tbsp of poppy seeds would make a large distinction nevertheless they do tend to absorb among the many moisture from the cake so I’m sustaining the recipe at two which is the correct steadiness.

To supply the cake way more of a lemony punch I made a easy lemon simple syrup to brush onto the cake layers. This may make the cake sweeter though which is why I within the discount of on the sugar from the identical previous 1 1/2 cups to 1 cup.

To utilize the syrup it’s most interesting to trim the crust off the best of the cake. I don’t typically should trim my desserts — they bake good and flat on account of I benefit from baking strips — nevertheless for most interesting syrup absorption I uncover trimming off that prime crust is nice. That otherwise you probably can poke holes into the cake with a skewer in case you select. Then merely dip a pastry brush into the syrup and brush each of the cake layers generously.

Regular Cream Cheese Frosting

In my most recent submit I gave you the small print of  make cream cheese frosting further safe and I’ve used that recipe proper right here. Cream cheese frosting is such a really perfect pairing for Lemon Poppy Seed Cake!

I’ll mean you can head over to that undergo study the ins and outs however it comes proper all the way down to order of elements, temperature, and stabilizing brokers.

I hope you all love this cake as so much as we did. It’s the correct spring cake and could possibly be nice for Mother’s Day!

Lemon Poppy Seed Cake

Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.

Course Dessert

Delicacies American

Prep Time 2 hours hours

Prepare dinner dinner Time 35 minutes minutes

Full Time 2 hours hours 35 minutes minutes

Servings 12

Power 670kcal

Substances

US CustomaryMetric

1x2x3x

Lemon Poppy Seed Cake:

• 2 1/4 cups all-purpose flour
• 2 Tablespoons poppy seeds
• 2 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 Tablespoon lemon zest from one large lemon or 2 medium
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 teaspoons vanilla extract
• 3/4 cup milk room temperature
• 1/4 cup lemon juice up to date squeezed, from one large lemon

Lemon Simple Syrup:

• 1/4 cup granulated sugar
• 1/4 cup lemon juice up to date squeezed, from one large lemon

Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 4 cups powdered sugar sifted
• 2 teaspoons vanilla extract
• 1 cup cream cheese (block style, full fat) 8oz, chilled, cubed
• cornstarch or meringue powder elective, as wished
• pinch salt elective, to cut some sweetness

Assembly:

• lemon slices
• edible flowers I used pansies
• poppy seeds

Instructions

Lemon Poppy Seed Cake:

• Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.

• In a medium bowl, whisk flour, poppy seeds, baking powder, and salt until successfully combined. Put apart.

• Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until simple. Add sugar and beat on med-high until pale and fluffy (approx 3mins).

• Cut back tempo and add eggs one after the other completely incorporating after each addition. Add vanilla.

• Alternate together with flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and a few of milk & lemon juice). Completely incorporating after each addition.

• Unfold batter evenly between the prepared pans and simple the tops.

• Bake for about 30-35mins or until a toothpick inserted into the center comes out largely clear.

• Place desserts on wire rack to sit back for 10mins then find yourself onto wire rack to sit back completely.

Lemon Simple Syrup:

• Place lemon juice and sugar proper right into a small saucepan, stir to combine. Prepare dinner dinner over medium heat, stirring usually, until simmering and all sugar has dissolved. Cool completely sooner than using on cake.

Cream Cheese Frosting:

• Using a stand mixer or hand mixer beat butter until pale and creamy.

• Cut back tempo to low. Add powdered sugar 1 cup at a time and mix on low until successfully blended. Enhance tempo to medium and beat for 3 minutes. Add vanilla and proceed to beat on medium for 1 minute.

• Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat successfully until blended and assure no lumps of cream cheese keep.

• If wished, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn’t nevertheless that’s an alternative). Add a pinch of salt to cut some sweetness if desired.

• Run mixer on low for a couple of minutes to remove any air bubbles.

Assembly:

• Trim the crust off the best of each cake layer and brush each with the lemon simple syrup. About 1-2 Tbsp per layer.

• Place one layer of cake on a cake stand or serving plate. Excessive with 2/3 cup of frosting, unfold evenly. Repeat with the remaining layers and apply a thin coat of frosting throughout the cake. Chill for 20mins.

• Use the remaining frosting to frost the cake in a rustic methodology.

• Embellish with up to date, edible flowers and lemon slices if desired.

Power: 670kcalCarbohydrates: 82gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gLdl ldl cholesterol: 139mgSodium: 187mgPotassium: 213mgFiber: 1gSugar: 62gVitamin A: 1175IUVitamin C: 5mgCalcium: 126mgIron: 2mg

The dietary information and metric conversions are calculated robotically. I cannot guarantee the accuracy of this information. If that’s important to you, please affirm alongside together with your favorite weight-reduction plan calculator and/or metric conversion instrument.