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.
