Indulge in the perfect blend of tangy lemon and nutty poppy seeds with our Lemon Poppyseed Cake, elegantly crowned with a smooth Vanilla Buttercream. This cake is a testament to the harmonious balance of flavors that can elevate a simple dessert into a gourmet experience. The soft, moist crumb infused with fresh lemon zest and juice, paired with the crunch of poppy seeds and enveloped in a velvety vanilla buttercream, promises a delight with every bite.
Why You’ll Love This: This Lemon Poppyseed Cake is a love letter to those who cherish the vibrant zest of lemon paired with the subtlety of poppy seeds, all smoothed over by a creamy vanilla frosting. Its exquisite balance of flavors and textures makes it impossible to resist. Whether you’re a seasoned baker or a novice, this recipe offers a straightforward path to a show-stopping dessert that’s as pleasing to the palate as it is to the eye.
Perfect Occasion: Ideal for spring gatherings, brunches, or any celebration that calls for a touch of elegance, this cake shines as a centerpiece dessert. Its sunny, cheerful appearance and refreshing taste make it a hit at Easter feasts, Mother’s Day, or simply as a delightful weekend treat to brighten up the table.
Decoration Tips: Elevate your cake with simple yet elegant decoration tips. Use thinly sliced lemon rounds, arranged in a cascading pattern from the center, to adorn the frosting. For a touch of whimsy, sprinkle a few extra poppy seeds over the top. Edible flowers or fresh mint leaves can add a splash of color and a hint of freshness, making your cake not just a dessert but a piece of art.
Ingredients:
- 8 tablespoons of butter, softened
- 1 cup of granulated sugar
- 2 tablespoons of sour cream or plain yogurt
- Zest and juice from one lemon
- 2 large eggs
- 1 and 1/4 cups plus 2 tablespoons of flour
- 1 and 3/4 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1/2 teaspoon of vanilla essence
- 1/4 cup of poppy seeds
- For the Frosting:
- 1 stick of butter, softened
- A dash of vanilla essence
- A pinch of salt
- 1 and 1/2 cups of icing sugar
- 2 tablespoons of milk
- Lemon slices, for garnish
Directions:
- Preheat the oven to 350°F. Beat the butter and granulated sugar until creamy. Incorporate sour cream or yogurt, lemon zest, lemon juice, and eggs one at a time, mixing until smooth.
- In a separate bowl, combine the flour, baking powder, and salt. In another container, blend the milk with vanilla essence.
- Gradually mix in one-third of the flour mixture into the butter mix, followed by half the milk mix. Continue alternating, finishing with the flour mix. Gently fold in the poppy seeds.
- Prepare an 8-inch cake pan with nonstick spray and parchment paper. Pour the batter in and bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean.
- For the frosting, beat the softened butter with vanilla and salt until fluffy. Mix in half the icing sugar, add milk as needed, then the rest of the sugar, adjusting with milk to achieve a smooth consistency.
- Once the cake is cooled, apply the frosting, creating decorative swirls with a spatula. Embellish with lemon slices.
- Slice, serve, and enjoy this delightful creation!
Enjoy this delicious journey of flavors and textures, and may it bring a touch of sweetness to your special occasions!
