Wednesday, August 8, 2012

Lemon Poppyseed Cake

Lemon Poppyseed Cake

Inspired by: Technicolor Kitchen

Print Recipe


  • 3 cups of cake flour
  • 4 1/2 teaspoons of baking powder
  • 1/2 of a teaspoon of salt
  • 1 1/2 cups of white sugar
  • 1 cup of unsalted butter at room temperature
  • 5 egg whites
  • 1 1/4 cups of buttermilk
  • 1 teaspoon of vanilla
  • The grated zest of 1 lemon
  • Juice from 1/2 of a lemon, strained
  • 3 tablespoons of poppy seeds

Lemon Simple Syrup:
  • 1/4 of a cup of sugar
  • 1/3 of a cup of water
  • Juice of 1 large lemon

Lemon Vanilla Cream Cheese Frosting:
  • 12 oz of cream cheese, softened
  • 1/2 of a cup of butter, softened
  • 5 heaping cups of powdered sugar, sifted
  • The juice from 1/2 of a lemon
  • 1 teaspoon of vanilla


Make the cake
  • Preheat the oven to 350°F
  • Butter two 9” round cake pans and line the bottom of each with a round of parchment paper-- butter the paper and set aside
  • Zest an entire medium lemon and set aside

  • In a medium bowl, combine the flour, salt, baking powder—whisk together and set aside
  • In the bowl of a stand mixer, or a large bowl, beat the sugar and butter on medium speed until light and fluffy (3-5 minutes)

  • Add in the egg whites and beat well
  • Add in the flour mixture and the buttermilk alternating. First flour, added in 3 additions, alternating with the buttermilk added in 2 additions
  • Gently mix in the poppy seeds and lemon zest—if you beat too hard, the poppy seeds will break and change the color of the batter

  • Divide the batter between the two pans

  • Flatten out with a spatula to make an even surface, and then drop the pans a few times on the counter to get the air bubbles out

  • Bake for 30-40 minutes, or until a toothpick comes out clean and the edges start to pull             from the sides of the pan
  • Let cool in the pans for 10-15 minutes, then remove and turn onto cooling racks

Make the Lemon Simple Syrup
  • Combine sugar, water, and lemon juice in a medium sauce pan
  • Boil until reduced into a thicker syrup

  • NOTE: Don’t overcook! The first time I did this it ended up brown, and it tastes caramel-y and gross with the lemon
This is what mine looked like

  • This will go on the cakes as soon as they come out of the pans (I put wax paper underneath my cooling rack to avoid a sticky mess)

Make the frosting
  • In a large bowl, or the bowl of a stand mixer, whip together the cream cheese and butter until light and fluffy
  • Add the vanilla and lemon juice and mix well
  • Add the sugar 1-2 cups at a time, mixing well between each addition, and scraping the sides of the bowl as needed
  • Once everything is well mixed, beat on a high speed until fluffy

Assemble The Cake
  • Let the cake cool completely after the lemon syrup has been brushed on top
  • Once everything is completely cool, place one round on a cake plate and spread icing in the middle
  • Cover and cool in the fridge for about 15 minutes
  • Put the second cake on top and ice the rest of the cake
Keep refrigerated so the cream cheese icing doesn’t spoil

Approximate Nutrition Information for 1 slice, if cut into 12

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