Indulge in the delightful tang and subtle crunch of this Lemon Poppy Seed Cake, a perfect blend of zesty lemon flavor and rich, buttery texture. Enhanced with a light lemon syrup and layered with smooth lemon curd, this cake is finished with a fluffy lemon frosting that adds a creamy counterpoint to the dense, moist sponge. This recipe is sure to be a showstopper at any gathering, offering a refreshing twist on a classic flavor combination.
Why You’ll Love This Recipe: The inclusion of sour cream and poppy seeds gives the cake an incredibly moist texture and an interesting bite. The lemon zest and lemon juice provide a bright, citrusy flavor that is both refreshing and comforting. Each component, from the sponge to the frosting, works harmoniously to create a balanced and irresistible dessert.
Perfect Occasion: This cake is ideal for celebrations such as birthdays, spring and summer gatherings, or as a sophisticated dessert for high tea. Its elegant appearance and refreshing flavor profile make it a fantastic choice for weddings or anniversary celebrations as well.
Decoration Tips: For a stunning presentation, decorate the cake with thin lemon slices, edible flowers, or additional poppy seeds sprinkled over the frosting. The layers can be garnished with dollops of whipped cream or sprinkles of grated lemon zest to enhance the visual appeal and add a burst of fresh lemon flavor.
Ingredients:
For the Cake:
- 350g unsalted butter, room temperature
- 350g caster sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 450g plain flour
- Zest of two lemons
- 2 tablespoons + 2 teaspoons baking powder
- 280ml sour cream
- 3 tablespoons poppy seeds
For the Lemon Syrup:
- Juice of 1 lemon
- 1 tablespoon water
- 2 tablespoons caster sugar
For the Lemon Frosting (double quantity):
- 250g icing sugar (500g total)
- 100g unsalted butter (200g total)
- 40 ml lemon juice (80 ml total)
Additional:
- 1 jar of lemon curd
Method:
1. Cake Preparation:
- Preheat the oven to 180°C (325°F). Grease and line your baking tins.
- In a mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating well after each addition and scraping down the sides. Mix in the vanilla extract.
- Sift together flour and baking powder, then gradually add to the wet mixture. Finally, stir in the lemon zest, sour cream, and poppy seeds until the batter is smooth.
- Divide the batter between the prepared tins, smoothing the top with a palette knife. Bake for 40 minutes or until a toothpick comes out clean. Allow to cool slightly before transferring to a wire rack.
2. Lemon Syrup:
- Combine lemon juice, water, and sugar in a saucepan. Simmer gently for 5-10 minutes until slightly thickened. Allow to cool completely.
3. Lemon Frosting:
- In a large bowl, whisk together icing sugar, butter, and lemon juice until light and fluffy. Adjust the consistency with a little milk if necessary.
4. Assembling the Cake:
- Brush each layer of the cooled cake with lemon syrup. Spread lemon curd between the layers. Apply a thin crumb coat of lemon frosting over the entire cake and chill briefly. Finish with a final layer of frosting.
- Decorate as desired and refrigerate until ready to serve.
Enjoy this sumptuous Lemon Poppy Seed Cake, a perfect dessert that combines the lightness of lemon with the indulgence of creamy frosting and the unique texture of poppy seeds. Each bite is a celebration of flavors and textures, ideal for any special occasion or as a treat to brighten any day.
