Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting #Recipes #Foodies

My son recently celebrated his birthday and he requested this cake for the small family celebration we had in his honor. The 3-layer cake is exceptionally moist and the frosting is, I believe, the best I've ever made (I kept dipping into it with a spoon! lol). 

For the Lemon Poppy Seed Cake:

3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons lemon zest
8 ounces 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:

16 ounces cream cheese, softened
8 ounces unsalted butter, softened
4-6 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice

Make the Lemon Poppy Seed Cake:
1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment.
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. With the mixer on low, add eggs one at a time.  Mix well after each egg. Add vanilla extract. Mix to combine.
5. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix. 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.
6. Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan. Bake for 25-27 minutes, until toothpick inserted into center comes out clean. Let cool in pans for 10 to 15 minutes. Remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
2. Add vanilla, lemon zest and juice and mix until combined.
3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:
1. 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.
2. 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.
3. Decorate with lemon slices and a sprinkle of poppy seeds, if desired.
Serve at room temperature. Store, covered, in the refrigerator.

5 comments:

Robin in NC said...

Wow! This sounds scrumptious! Thanks for sharing!

Robin in NC said...

Do you think anything would change if it was baked in a 9x13 pan?

Donna Fasano said...

Robin, I'm sure the baking time would change. I'd be guessing, but maybe 35-40 min? I don't know. Keep an eye on the cake and poke it with a toothpick. When the toothpick comes out clean (no cake sticking to it), it'll be done.

Debra Burroughs said...

I'd love to try this cake. Wondered if it would be as good without the poppy seeds. Ever make it that way?

Donna Fasano said...

Debra, I've only made this cake once... with poppy seeds. However, I think it would be still be delicious if you left out the poppy seeds. Let me know if you try the recipe without the poppy seeds. I'd be interested how it turns out.