LEMON-POPPY SEED CAKE WITH VANILLA-CREAM CHEESE FROSTING RECIPE - (4.5/5)
Provided by Lsweetnell
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C/350°F. Butter three 20cm (8in) round cake pans. Line the bottom of each with a round of parchment paper and butter the paper. Combine the flour, 1 ¾ cups (350g) of the sugar, baking powder, salt and poppy seeds in the large bowl of an electric mixer. Beat on low speed to blend the ingredients and break up any lumps, about 30 seconds. Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture. Beat on low - be careful, the flour may fly everywhere - until completely mixed. Raise the speed to medium and beat for 1-2 minutes to lighten and aerate the batter. In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk; whisk to blend thoroughly. Add this mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate. Divide the batter among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes. While the cakes are cooling, make the lemon syrup: in a small nonreactive saucepan, combine the remaining ¼ cup (50g) of sugar, the lemon juice and the water. Bring to the boil, stirring to dissolve the sugar. Turn out the cake layers onto wire racks and generously brush them hot lemon syrup over the warm cakes to moisten evenly. Let cool completely. Make the frosting: split the vanilla beans lengthwise and scrape the seeds into the sugar with the back of a knife. In the large bowl of an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy. Gradually add the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, 3-4 minutes. Add the vanilla extract and beat well. Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second cake layer + another fifth of the frosting, then place the third layer on top. Frost the top and sides of the cake with the remaining frosting. Garnish with whatever strikes your fancy. * homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch
*** Explore more Lemon-poppy Seed Cake With Vanilla-cream Cheese Frosting Recipe - (4.5/5) Recipes »
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khalilullah Ahmadzai
[email protected]This cake is a bit too dry for my liking. I think I would have added a little more milk or buttermilk to the batter. The frosting is good, but it doesn't really make up for the dryness of the cake.
Huch Monei
[email protected]This cake is a bit too sweet for my taste. I think I would have used less sugar in the batter and frosting. The lemon flavor is good, but it's overpowered by the sweetness.
Danifer Damac
[email protected]I love this cake! It's so moist and flavorful. The lemon flavor is perfect and the poppy seeds add a nice crunch. The frosting is also delicious and light and fluffy.
Saumu Shariff
[email protected]This is a great recipe for a classic lemon poppy seed cake. The cake is moist and flavorful, and the frosting is light and fluffy. I made it exactly as written and it turned out perfectly.
Saon Talukdar
[email protected]I made this cake for a bake sale and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again for future bake sales.
kemmy lilian
[email protected]This cake was easy to make and turned out delicious! I used a bundt pan instead of a loaf pan, and it worked out perfectly. The cake was moist and flavorful, and the frosting was light and fluffy. I will definitely be making this cake again.
Josephine Jim
[email protected]This cake was a bit too sweet for my taste. I think I would have used less sugar in the batter and frosting. The lemon flavor was good, but it was overpowered by the sweetness.
Sophia G
[email protected]This cake was a bit too dry for my liking. I think I would have added a little more milk or buttermilk to the batter. The frosting was good, but it didn't really make up for the dryness of the cake.
Alisha Mahato
[email protected]I was a little disappointed with this cake. The lemon flavor was too subtle for my taste, and the frosting was a bit too sweet. I think I would have liked it better if the lemon flavor had been more pronounced.
Dondria Morris
[email protected]This is the best lemon poppy seed cake I've ever had! The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again and again.
Adrianne Prizmik
[email protected]I'm not a huge fan of lemon desserts, but I absolutely loved this cake. The poppy seeds added a nice crunch and the frosting was light and fluffy. I would definitely recommend this recipe to anyone who loves lemon desserts or is looking for a new cak
Rianna Smith
[email protected]This cake was a hit at my son's birthday party. The kids loved the bright yellow color and the sweet and tangy flavor. The adults enjoyed it too, and many of them asked for the recipe. I'll definitely be making this cake again for future parties.
Akaa Odo
[email protected]I was skeptical about the poppy seeds at first, but they really added a nice texture and flavor to the cake. The lemon flavor was subtle but present, and the frosting was the perfect complement. I will definitely be making this cake again!
nafees Bano650
[email protected]This lemon poppy seed cake was a delightful treat! The combination of tangy lemon and crunchy poppy seeds was perfectly balanced, and the vanilla cream cheese frosting added a creamy richness that took it to the next level. I followed the recipe exac