How To Make Lemon Poppy Seed Cake It’s Easy And Healthy Sweet Dish
Introduction Of How To Make Lemon Poppy Seed Cake It’s Easy And Healthy Sweet Dish
How To Make Lemon Poppy Seed Cake It’s Easy And Healthy Sweet Dish. We are making a lemon poppy seed cake that’s soft moist easy to make and has wonderful fresh lemon flavor the whipped lemon buttercream frosting is incredible pre-heat your oven to 350 degrees Fahrenheit then zest your lemons you’ll need about a tablespoon of zest.
You notice I am wearing safety gloves to protect my fingers I use these all the time and also squeeze all of the lemon juice right now you’ll need two tablespoons for the cake and three tablespoons for the frosting and this is the sturdiest lemon and lime squeezer we have found.
A large mixing bowl combine 12 tablespoons of softened unsalted butter with one cup of sugar beat
Let’s get started on the cake batter you can use a stand mixer or just a bowl so in a large mixing bowl combine 12 tablespoons of softened unsalted butter with one cup of sugar beat that together for about two minutes until creamed now add three room-temperature eggs adding them one at a time and beating between each addition just until they’re incorporated.
In a separate small mixing bowl whisk together two cups of flour two tablespoons of poppy seeds and two and a half teaspoons of baking powder whisk those until well blended and whisk thoroughly to aerate the flour for a softer cake add half of the flour mixture to the batter and beat on low speed just until incorporated now add 1 tbsp of lemon zest 2 tablespoons of lemon juice and 1 teaspoon of vanilla.
Add half a cup of room temperature buttermilk
Beat just until combined then with the mixer on low speed add half a cup of room temperature buttermilk finally blend in the remaining half of your flour mixture and mixing until smooth without any lumps the batter will be thick and creamy butter two 9-inch cake pans I like to butter the sides and the base then line the bottom of each pan with a ring of parchment paper.
Divide the batter evenly between your prepared cake pans use a spatula to spread the batter in the pans and even out the tops and I do double-check to make sure I have the same amount of batter in each cake pan so that my cakes rise evenly this is the same digital kitchen scale that I shared in our kitchen tour now bake the cakes in the center of a preheated oven at 350 degrees Fahrenheit for about 20 to 23 minutes.
Let the cakes cool in the pans for about 10 minutes then transfer them to wire racks remove the backing
Just until a toothpick inserted into the center comes out clean let the cakes cool in the pans for about 10 minutes then transfer them to wire racks remove the backing and let them cool completely to room temperature once the cakes are at room temperature we can make that lemon buttercream frosting and this is so easy place two sticks are 1 cup of softened unsalted butter into a large mixing bowl and beat them on high speed for 2 minutes.
Until creamy and smooth now add 4 ounces of softened cream cheese and continue beating until completely smooth and fluffy now add 4 cups of powdered sugar 3 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract start beating at low speed so you don’t end up in a cloud of powdered sugar then increase to high speed and beat until whipped and fluffy or about 5 minutes scrape.
First cooled cake layer flat side down onto a cake platter and add about 1/3 of your frosting
Down the bowl as needed to make sure you have everything well combined and that whipped thick consistency is perfect for spreading or piping onto cakes it also has fantastic fresh lemon flavor we are ready to assemble this cake place your first cooled cake layer flat side down onto a cake platter and add about 1/3 of your frosting.
I like a generous amount of frosting in the center so that evenly over the top cover that with your second cooled cake layer with the flat side up so you have a flat top to work with spread another generous third of the frosting over the top and sides and we’re going for more of a naked cake look here so you just need enough on the sides to crumb coat.
Sprinkle on a few extra poppy seeds
The cake looks great and will keep the cake from getting dry transfer your remaining frosting to a large piping bag fitted with an open star tip before piping on the frosting I do like to sprinkle on a few extra poppy seeds giving people a hint of what’s inside now pipe generous puffs of frosting all around the edges of the cake.
I’ll place a slice of lemon into the side of each puff
Because it is a lemon poppy seed cake I’ll place a slice of lemon into the side of each puff it isn’t done and it’s time for the taste test now you can refrigerate this it makes it just a little bit easier to slice if the frosting firms up a tad but you can also just dive right in so that’s what we’re gonna do right now all right here.
Big old piece for me here we go so soft all right the taste test
We go all right and a big old piece for me here we go so soft all right the taste test we go the moment I have been waiting for this has a really surprising an impressive pop of lemon flavor make sure you use fresh lemon juice because it makes this cake and the frosting it’s awesome you can taste the lemon in the cake.
You can taste it in the frosting and then it’s speckled with lemon zest and poppy seeds, of course, they give great texture and make this look so pretty this is delicious I want more and this cake store is well and what I love about this frosting that little bit of cream cheese in it makes it perfect straight out of the fridge or right after it’s made cuz it doesn’t turn into a stick of butter.
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