LEMON POPPYSEED CAKE

A tender layer cake recipe brightened with lemon juice, lemon zest and poppy seeds, frosted with a tangy sweet lemon cream cheese frosting.Lemon Poppyseed Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and poppy seeds, frosted with a tangy sweet lemon cream cheese frosting.

INGREDIENTS:

For the Lemon Poppy Seed Cake:

• 3 cups cake flour, spooned and leveled (336g)
• 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
• 4 eggs
• 1 tablespoon vanilla extract
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, block style
• 8 ounces unsalted butter, slightly softened but still cold
• 4 ounces salted butter, slightly softened but still cold
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

• Lemon slices
• Poppy Seeds
• Edible flowers (optional)

INSTRUCTIONS:

Make the Lemon Poppy Seed Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ 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. Full instructions visit @thecakeblog