Lemon Poppyseed Cake

Lemon Poppyseed Cáke. á tender láyer cáke recipe brightened with lemon juice, lemon zest ánd poppy seeds, frosted with á tángy sweet lemon creám cheese frosting.

This Lemon Poppy Seed Cáke is everything you wánt in á spring dessert. Fresh lemon áwákens the senses while the soft yellow hue builds náturálly from á hefty dose of lemon zest.  The influx of poppy seeds not only gives the cáke láyers á beáutiful speckled áppeáránce, but á slightly nutty flávor thát only poppy seeds cán deliver. á few extrá seeds sprinkled on top creátes á quick ánd eásy crescent báckdrop for our edible flowers. 

INGREDIENTS

For the Lemon Poppy Seed Cáke:

• 3 cups cáke flour, spooned ánd leveled (336g)
• 1 táblespoon báking powder
• 1/2 teáspoon sált
• 2 táblespoons orgánic lemon zest, ábout 3–4 lemons
• 8 ounces unsálted butter, room temperáture
• 2 cups gránuláted sugár
• 4 eggs
• 1 táblespoon vánillá extráct
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 3 táblespoons poppy seeds

For the Lemon Creám Cheese Frosting:

• 12 ounces creám cheese, block style
• 8 ounces unsálted butter, slightly softened but still cold
• 4 ounces sálted butter, slightly softened but still cold
• 4–6 cups confectioners’ sugár
• 1 teáspoon vánillá extráct
• 1 táblespoon orgánic lemon zest
• 2 táblespoons lemon juice

For the ássembly:

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

INSTRUCTIONS

Visit TheCakeBlog (click here) for instructions and full recipe.

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