Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.
I’ve mentioned it earlier than, I’m a HUGE fan of lemon desserts. Extra so than another taste. If there’s a lemon dessert on the menu you’ll be able to wager I’m ordering that over one thing chocolate (except it’s panna cotta, no thanks jello-like texture). There may be simply one thing in regards to the candy and tangy taste that has me coming again for extra.
Right now, I’m bringing you the traditional combo of lemon and poppy seeds in layer cake type. Oh and it’s paired with my scrumptious new cream cheese frosting recipe for good measure.
How you can Make Lemon Poppy Seed Cake
To make this Lemon Poppy Seed Cake I began with my favourite Lemon Cake recipe and tweaked it a bit. I added poppy seeds (clearly) and a bit extra zest but in addition diminished the sugar a bit.
Making the cake layers follows the standard creaming technique however the important thing distinction right here is that you need to cream the lemon zest with the butter and sugars. This helps launch all of these scrumptious and flavourful oils from the zest. Don’t skip this step and simply decide to toss it in on the finish!
Cake Tip!
Cream the lemon zest with the butter and sugar to launch the oils from the zest and amp up the lemon taste.
I experimented with including extra poppy seeds (I like my lemon poppy seed cake heavy on the poppy seeds) however that made the cake just a little bit denser than I’d like. You wouldn’t suppose including an additional Tbsp of poppy seeds would make an enormous distinction however they do have a tendency to soak up a few of the moisture from the cake so I’m preserving the recipe at two which is the proper steadiness.
To offer the cake much more of a lemony punch I made a simple lemon easy syrup to brush onto the cake layers. This may make the cake sweeter although which is why I in the reduction of on the sugar from the same old 1 1/2 cups to 1 cup.
To make use of the syrup it’s finest to trim the crust off the highest of the cake. I don’t often must trim my truffles — they bake good and flat as a result of I take advantage of baking strips — however for finest syrup absorption I discover trimming off that high crust is right. That or you’ll be able to poke holes into the cake with a skewer if you happen to favor. Then merely dip a pastry brush into the syrup and brush every of the cake layers generously.
Steady Cream Cheese Frosting
In my most up-to-date submit I gave you the small print of the way to make cream cheese frosting extra secure and I’ve used that recipe right here. Cream cheese frosting is such an ideal pairing for Lemon Poppy Seed Cake!
I’ll allow you to head over to that submit to learn the ins and outs however it comes all the way down to order of elements, temperature, and stabilizing brokers.
I hope you all love this cake as a lot as we did. It’s the proper spring cake and could be great for Mom’s Day!
Ceaselessly Requested Questions
How can I convert this recipe?
- The recipe as-is may also work in two 8″ pans. For 3 8″ pans, 1.5x the recipe. Baking time might have to be adjusted.
- To make cupcakes, all you should do is scale back the baking time — begin checking at 15mins or so. The recipe will make 18-24 cupcakes relying on measurement.
- For different conversions go right here. Bake time might differ relying on pan measurement.
- Baking time will differ if you happen to change the pan measurement. Each oven is totally different so I can’t say for sure what you’ll want to regulate it to. Make sure to verify on the truffles whereas they’re baking.
Can I make it prematurely?
- The cooled cake layers might be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours earlier than meeting.
- The frosting might be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Deliver to room temp and rewhip earlier than utilizing.
- The syrup might be made prematurely, cooled, and saved within the fridge for as much as two weeks.
- The completed cake (entire or sliced, saved hermetic) might be frozen for as much as 3 months.
Can I get the measurements by weight/grams?
- There’s a Metric possibility within the recipe card. If you happen to click on it it should convert every part to grams.
- This conversion is finished mechanically and I can not assure the accuracy however many readers have had success utilizing the metric possibility on my recipes.
Suggestions for this Lemon Poppy Seed Cake Recipe
- Make sure to cream the zest with the butter and sugar for max taste.
- You’ll be able to skip the lemon syrup if you happen to favor however you’ll be lacking out on each taste and added moisture.
- I put together my cake pans utilizing Do-it-yourself Cake Launch and line with parchment paper.
- Make sure to verify my Swiss Meringue Buttercream submit for ideas and troubleshooting.
- Discover ways to preserve your truffles moist utilizing Easy Syrup.
- To assist guarantee your cake layers bake up good and flat, try my How you can Bake Flat Desserts submit!
Lemon Poppy Seed Cake
Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.
Servings 12
Energy 670kcal
Elements
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 giant lemon or 2 medium
- 1 cup granulated sugar
- 3 giant eggs room temperature
- 1 teaspoons vanilla extract
- 3/4 cup milk room temperature
- 1/4 cup lemon juice recent squeezed, from one giant lemon
Lemon Easy Syrup:
- 1/4 cup granulated sugar
- 1/4 cup lemon juice recent squeezed, from one giant lemon
Cream Cheese Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 1 cup cream cheese (block type, full fats) 8oz, chilled, cubed
- cornstarch or meringue powder optionally available, as wanted
- pinch salt optionally available, to chop some sweetness
Meeting:
- lemon slices
- edible flowers I used pansies
- poppy seeds
Directions
Lemon Poppy Seed Cake:
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Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
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In a medium bowl, whisk flour, poppy seeds, baking powder, and salt till effectively mixed. Put aside.
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Utilizing a stand mixer fitted with a paddle attachment, cream butter and lemon zest till clean. Add sugar and beat on med-high till pale and fluffy (approx 3mins).
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Cut back pace and add eggs one by one totally incorporating after every addition. Add vanilla.
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Alternate including flour combination with milk & lemon juice, starting and ending with flour (3 additions of flour and a pair of of milk & lemon juice). Totally incorporating after every addition.
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Unfold batter evenly between the ready pans and clean the tops.
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Bake for about 30-35mins or till a toothpick inserted into the middle comes out principally clear.
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Place truffles on wire rack to chill for 10mins then prove onto wire rack to chill utterly.
Lemon Easy Syrup:
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Place lemon juice and sugar right into a small saucepan, stir to mix. Cook dinner over medium warmth, stirring usually, till simmering and all sugar has dissolved. Cool utterly earlier than utilizing on cake.
Cream Cheese Frosting:
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Utilizing a stand mixer or hand mixer beat butter till pale and creamy.
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Cut back pace to low. Add powdered sugar 1 cup at a time and blend on low till effectively blended. Improve pace to medium and beat for 3 minutes. Add vanilla and proceed to beat on medium for 1 minute.
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Slowly add chilled cream cheese one dice at a time (about 1 tablespoon at a time). Beat effectively till blended and guarantee no lumps of cream cheese stay.
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If wanted, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I did not however that is an possibility). Add a pinch of salt to chop some sweetness if desired.
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Run mixer on low for a few minutes to take away any air bubbles.
Meeting:
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Trim the crust off the highest of every cake layer and brush every with the lemon easy syrup. About 1-2 Tbsp per layer.
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Place one layer of cake on a cake stand or serving plate. Prime with 2/3 cup of frosting, unfold evenly. Repeat with the remaining layers and apply a skinny coat of frosting all around the cake. Chill for 20mins.
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Use the remaining frosting to frost the cake in a country method.
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Adorn with recent, edible flowers and lemon slices if desired.
Energy: 670kcalCarbohydrates: 82gProtein: 6gFats: 36gSaturated Fats: 22gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 1gLdl cholesterol: 139mgSodium: 187mgPotassium: 213mgFiber: 1gSugar: 62gVitamin A: 1175IUVitamin C: 5mgCalcium: 126mgIron: 2mg
The dietary info and metric conversions are calculated mechanically. I can not assure the accuracy of this information. If that is essential to you, please confirm along with your favourite vitamin calculator and/or metric conversion instrument.