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Lemon poppy seed cake recipe

Yields1 ServingPrep Time2 hrsCook Time5 hrsTotal Time7 hrs

Лимонова торта с маково семе

Dough:
 3 cups cake flour, spooned and leveled (336 g)
 2 cups granulated sugar
 ¾ cup milk
 ¼ cup lemon juice
 230 g unsalted butter, room temperature
 4 eggs
 2 tbsp organic lemon zest, about 3-4 lemons
 1 tbsp baking powder
 1 tbsp tablespoon vanilla extract
 3 tbsp poppy seeds
 ½ tsp salt
Cream:
 340 g of cream cheese, block style
 350 g butter
 4 cups powdered sugar
 1 tbsp of vanilla extract
 1 tbsp of tablespoon organic lemon zest
 2 tbsp of lemon juice
Presentation:
 Lemon slices
 Poppy seeds
 Edible flowers (optional)
 Sugar
Making of dough:
1

Preheat oven to 350 F (180C). Butter and lightly flour three 8″ (20-26 cm) 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

In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.

5

With the mixer on low, add eggs one at a time. Mix well after each egg.

6

Add vanilla extract. Mix to combine.

7

Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.

Lemon poppy seed cake

8

Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.

9

Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan.

Lemon poppy seed cake

10

Bake for 25-27 minutes, until toothpick inserted into center comes out clean.

Lemon poppy seed cake

11

Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Lemon poppy seed cake

Making of cream cheese frosting:
12

Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.

13

Add vanilla, lemon zest and juice and mix until combined.

14

Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip on medium until smooth and slightly fluffy. Overmixing will result in a thinner frosting because the butter and cream cheese will be too warm and soft.

Assembling the cake:
15

Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.

16

If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.

17

Decorate with lemon slices, a sprinkle of poppy seeds and edible flowers, if desired.

Lemon poppy seed cake

18

Store in refrigerator. Serve at room temperature.

Nutrition Facts

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