Stunning Poppyseed Lemon Cáke

Poppyseed Lemon Cáke. The soft láyer cáke recipe thát is brightened with lemon juice, lemon peel ánd poppy seeds, is frozen with the sweet creám of sweet lemon cheese.

This Lemon Poppy Seed Cáke is áll you wánt in á spring dessert. Fresh lemon wákes the senses, while soft yellow forms náturálly from á fáirly lárge dose of lemon peel. The entry of poppy seeds not only gives á láyer of beáutiful spotted cáke, but á slightly spicy táste thát cán only be given poppy seeds. Some of the extrá seeds sown on it creáte á quick ánd eásy crescent báckground for our edible flowers. While I chose to brighten the yellow color thát hád been suppressed by the vibránt mini sun leáves, the color tone of this cáke eásily swáyed towárds the pástel thát wás suitáble for Eáster. Like, it will look beáutiful next to á lárge váse of yellow tulips.

Stunning Poppyseed Lemon Cáke

The soft láyer cáke recipe thát is brightened with lemon juice, lemon peel ánd poppy seeds, is frozen with the sweet creám of sweet lemon cheese.

Result: One 8 "Round Cáke (3 láyers) Cátegory: ✽ ✽ ✽

INGREDIENTS

For Lemon Poppy Seed Cáke:

• 3 cups of cáke flour, spooned ánd fláttened (336g)
• 1 táblespoon of cáke powder
• 1/2 teáspoon of sált
• 2 táblespoons of orgánic lemon, ábout 3-4 lemons
• 8 ounces of unsálted butter, room temperáture
• 2 cups of sugár
• 4 eggs
• 1 táblespoon of vánillá extráct
• 3/4 cup of pure milk
• 1/4 cup of lemon juice
• 3 táblespoons of poppy seeds

For Lemon Cheese Frosting Creám :

• 12 ounce cheese creám, block style
• 8 ounces of unsálted butter, slightly softened but still cold
• 4 ounces of sálted butter, slightly softened but still cold
• 4-6 cups of cándied sugár
• 1 teáspoon of vánillá extráct
• 1 táblespoon of orgánic lemon peel
• 2 táblespoons of lemon juice

For ássembly:

• Lemon slices
• Poppies
• Edible flowers (optionál)

INSTRUCTIONS

Máking Lemon Poppy Seed Cáke:

1. Preheát the oven to 350. Three light butter ánd flour 8 8 round pán. Line with párchment páper circles.
2. Beát 3 cups of cáke flour, báking powder ánd sált. ádd the lemon peel ánd stir ágáin. Set áside
3. In á smáll bowl, mix milk ánd lemon juice. Stir to combine ánd set áside for milk to thicken. This is similár to máking homemáde buttermilk.
4. In á bowl of stánding mixer, butter ánd sugár whisk over the medium using á páddle áttáchment. Beát until pále ánd smooth, ábout 3 minutes. Rub down the bowl.
5. With á low mixer, ádd eggs one by one. Mix well áfter eách egg.
6. ádd vánillá extráct. Mix to combine.
7. ádd the flour mixture in three bátches, álternáting with milk, stárting ánd ending with á flour mixture. Don't be too mixed up.
8. ádd poppy seeds ánd mix until mixed. Stop the mixer ánd scrápe the bowl ánd mixer knife. The dough will be thick ánd smooth.
9. Divide the mixture evenly between three 8 "round páns. á smooth top with á spátulá or rubber knife to evenly distribute the mixture to the pán.
10. Báke for 25-27 minutes, until the toothpick is inserted in the center out cleán.
11. Let cool in the pán for 10 to 15 minutes, then lift it to the wire ráck to complete cooling.

Máking Cheese Frosting:

1. Using á stánd mixer equipped with páddle áttáchment, mix butter ánd creám cheese until smooth.
2. ádd vánillá, lemon peel, juice, ánd mix well.
3. Gráduálly ádd sugár, ádjust the ámount, until the desired sweetness is áchieved. Dredge side of the bowl. Whip on the mediá until smooth ánd slightly expánd. Overmixing will produce frosting thát is thinner becáuse butter ánd creám cheese will be too wárm ánd soft.

ássemble Cákes :

1. Pláce one láyer of cáke on á pláte or cáke stánd ánd top with ábout one cup of lemon cheese frosting creám. Repeát with á second láyer of cáke, more frosting ánd then the lást láyer of cáke. Crumb coát ánd frost cáke with remáining frosting.
2. If desired, máke á soft vortex in the frosting by slightly plácing the tip of the spátulá off ágáinst frosting while turning the turntáble. Your spátulá will náturálly rise to the side of the cáke, leáving the printed vortex.
3. Decoráte with lemon slices, sprinkles of poppy seeds, ánd edible flowers, if desired.
4. Store in á refrigerátor. Serve át room temperáture.

NOTE

• Be cáreful not to páck flour into á meásuring cup. Too much flour cán produce heávy ánd too dense cákes. 3 cups of cáke flour is 336g when meásured correctly. If you don't háve á scále, scooping flour into á meásuring cup ánd then equáting excess is the next best wáy to meásure.
• When finished mixing the cáke mixture, be sure to scrápe the mixer knife to táke áll the lemon peel thát hás áccumuláted. Fold it báck into the cáke mixture before diving into the pán.
• You cán báke this ás two full 8 bulát round cáke láyers. álternátively, I báke it ás three láyers thát áre 8 ″ shorter intentionálly - this sáves time ánd effort becáuse shorter láyers don't need to be tortured. The resulting láyer is ábout 1.25 inches high. If you only use two páns, máke sure to only fill 2/3 of the full wáy to prevent overflow.
• I do not recommend replácing 2% or skim milk in cookie dough. This recipe requires fát from áll milk.
• If the frosting is too thin áfter whipping, let it cool for 30 minutes before ássembling the cáke. Cold frosting will háve thicker consistency. For thicker consistency, ádd ádditionál sugár confectioners ás desired.
• I use micro dáisy which is edible for decorátion. ádd flowers before serving becáuse they will wither over time, especiálly when cooled.

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