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
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Limzo Mali
l.mali49@gmail.comThis cake is so easy to make and it's always a hit with my family and friends. I love that I can make it ahead of time and it still tastes fresh and delicious.
Raja Jawad
j_r79@yahoo.comThis is the perfect cake for any occasion. It's always a crowd-pleaser.
Apon Miya
miya-a65@hotmail.comThis cake is so versatile. I've made it with different types of berries and it's always delicious.
Prince Excellent
e6@hotmail.comThe frosting is so creamy and delicious. It's the perfect addition to this cake.
Samuel Mason
m-samuel@gmail.comI love the moist texture of this cake. It's so light and fluffy.
Avadelle Bills
b.a@hotmail.co.ukThis is my go-to recipe for lemon poppy seed cake. It's always a winner.
Hasen Hasen
hasen_hasen96@gmail.comThis cake is so easy to make and it's always a hit with my family and friends. I love that I can make it ahead of time and it still tastes fresh and delicious.
Ag Dateless
a.d@hotmail.comThe frosting is the perfect finishing touch to this cake. It's creamy and tangy, and it really complements the lemon poppy seed flavor.
AMIR VEER
amirv97@yahoo.comI love the combination of lemon and poppy seeds in this cake. It's a classic flavor combination that never gets old.
Faad Abbasi
a@yahoo.comThis cake is so delicious and refreshing. It's perfect for a summer party or picnic.
Jr Alvarez
alvarez33@hotmail.comI'm not much of a baker, but this recipe was easy to follow and the cake turned out great. I'm really impressed with how it turned out.
Michael Anum
anum.michael@yahoo.comI made this cake for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'll definitely be making this again.
SHAHBAZ GEE
shahbaz@hotmail.comThis is the best lemon poppy seed cake recipe I've ever tried. It's so simple to make and the results are amazing. The cake is light and fluffy, with a perfect crumb. The frosting is creamy and tangy, and it pairs perfectly with the cake.
Supa Savvy
s-s@gmail.comI'm not really a fan of lemon poppy seed cake, but this recipe changed my mind. The cake was so moist and flavorful, and the frosting was the perfect complement. I'll definitely be making this again.
Maria Khan
khan-maria@yahoo.comThis cake is so easy to make and it's always a hit with my friends and family. I love the zesty lemon flavor and the creamy frosting.
Over FF
o50@aol.comI've made this cake a few times now and it always turns out great. It's a family favorite and everyone loves it.
Delma Gonzalez
g_delma95@gmail.comThis lemon poppy seed cake was a delight! The cake was moist and fluffy, with a perfect balance of lemon and poppy seed flavors. The vanilla cream cheese frosting was the perfect finishing touch, adding a creamy and tangy sweetness to the cake.