LEMON POPPYSEED CAKE
This recipe was wonderful! My husband and I had lemon poppy seed as our wedding cake and I’d been looking for a recipe that was as good as our baker’s recipe… and I found it! I added a touch more lemon juice in the cake, maybe 2 teaspoons. And then I made a lemon curd filling to put between the middle layers. This cake was perfect. I will definitely be making it again!
INGREDIENTS
For the Lemon Cream Cheese Frosting:
- 8 ounces unsalted butter, slightly softened but still cold
- 4 ounces salted butter, slightly softened but still cold
- 2 tablespoons lemon juice
- 4–6 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 12 ounces cream cheese, block style
- 1 tablespoon organic lemon zest
For the Lemon Poppy Seed Cake:
- 3/4 cup whole milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons organic lemon zest, about 3–4 lemons
- 8 ounces unsalted butter, room temperature
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 3 cups cake flour, spooned and leveled (336g)
- 3 tablespoons poppy seeds
- 4 eggs
- 1 tablespoon vanilla extract
For the Assembly:
- Poppy Seeds
- Lemon slices
- Edible flowers (optional)
Source : thecakeblog.com
