Lemon Poppy Seed Cake with Almond Frosting...

Since I have an infatuation with all things lemon, I absolutely had to post about this lemon poppy seed cake that I found on Bake your heart out. If ever there is a plate of muffins in front of me {which isn't that often... it's usually cupcakes!}, I always choose the lemon poppy seed option. There's just something about the earthy taste of the poppy seeds with the sweet and sour of the lemon that just gets me...

{via bake your heart out}

Lemon Poppy Seed Cake with Almond Frosting

Makes 1 x 8inch triple layer cake. Serves 12-16
(Recipe from Sky High Irresistible Layer Cakes by Alisa Huntsman and Peter Wynne)

  • 3 cups cake flour
  • 2 cups sugar
  • 4½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp poppy seeds
  • 2 sticks (8 ounces) unsalted butter
  • 1 large lemon, zest and juice
  • 1¼ cups buttermilk*
  • 5 egg whites
  • 1/3 cup water
  • Poppy seeds or flaked almonds to decorate

Almond Frosting

  • 8 ounces cream cheese
  • 2 sticks (8 ounces) unsalted butter
  • 5 cups confectioners sugar
  • 1 tbsp almond extract

* If you don’t have buttermilk you can make your own by stirring 3 teaspoons of vinegar or lemon juice into each cup of milk and leaving for 10 minutes.

  • To make the cake, heat the oven to 350F. Grease three 8 inch cake pans and line the bases with parchment paper. Combine the flour, 1¾ cups sugar, baking powder, poppy seeds and salt in a mixing bowl. Mix gently to combine.
  • Add the butter, lemon zest and 1 cup of buttermilk to the flour. Beat on low until completely mixed. Raise the speed to medium and beat for 1-2 minutes until lighter in color.
  • In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk, whisk to blend thoroughly. Add the egg white mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate the mix. Divide the batter between the three pans.
  • Bake for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the center, and a cake tester comes out clean. Leave to cool in the pans for 10 minutes before turning out.
  • While the cake layers are cooling, make a lemon syrup. In a small pan combine the remaining ¼ cup sugar, water and lemon juice. Bring to the boil, stirring to dissolve the sugar.
  • Generously brush the cakes with the lemon syrup while they are still warm. Then allow the cakes to cool completely.

For Frosting 

  • To make the frosting, in a large mixing bowl beat the cream cheese and butter with an electric mixer until light and fluffy. Gradually add the confectioners sugar, 1 cup at a time, beating well between each addition. Add the almond extract and then continue to beat well for 3-4 minutes until light and fluffy.
  • To complete the cake, place one layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second layer and place the third layer on top. Frost the top and sides of the cake with the remaining frosting. Garnish with your choice of flaked almonds or poppy seeds.



molly said...

great photos!♥molly


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