Experience the refreshing zest of lemon combined with the crunch of poppy seeds in this delightful Lemon Poppy Seed Cake. Topped with a silky cream cheese frosting, this cake offers a perfect balance of tangy and sweet flavors, making it an irresistible treat. The addition of lemon-infused hot water and a touch of yellow food coloring brings out a vibrant and cheerful color, enhancing the overall appeal of this baked delight.
Why You'll Love This: The unique twist of hot lemon water in the batter not only intensifies the lemony flavor but also ensures a moist and fluffy texture. Poppy seeds add a slight crunch and nuttiness to each bite, creating a complex texture that complements the creamy frosting. This cake is a showstopper, thanks to its bright flavor and stunning presentation.
Perfect Occasion: This cake is ideal for spring and summer gatherings, such as picnics, garden parties, or family brunches. It's also a fantastic choice for celebrating special occasions like birthdays and anniversaries or simply as a delightful weekend treat to enjoy with tea or coffee.
Decoration Tips: Garnish the frosted cake with additional lemon zest and a sprinkle of poppy seeds to emphasize its flavors and add visual interest. For a more festive look, you can add edible flowers or lemon slices around the edges or on top of the cake.
Ingredients:
- 3/4 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons poppy seeds
- 3/4 cup + 2 tablespoons granulated sugar
- 1/2 cup + 2 tablespoons vegetable oil
- 2 tablespoons butter-flavored shortening (or vegetable shortening)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 heaping teaspoon lemon zest (from 1-2 lemons)
- 1/2 cup buttermilk
- 1/2 teaspoon white distilled vinegar
- 3 tablespoons hot lemon water (hot water mixed with 1 tablespoon fresh lemon juice)
- 1-2 drops yellow food coloring (optional)
For the Cream Cheese Frosting:
- 4 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 1/2 to 1 cup powdered sugar, sifted (adjust according to sweetness preference)
Method:
- Preparation:
- Preheat the oven to 325°F (163°C). Grease and flour a 9-inch dark cake pan.
- Mix Dry Ingredients:
- In a large bowl, sift together both flours, baking soda, baking powder, poppy seeds, and salt.
- Prepare Wet Ingredients:
- In another large bowl, whisk together the sugar, oil, and shortening until smooth.
- Beat in the egg, followed by the vanilla extract, and lemon zest.
- Combine Ingredients:
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
- Mix the distilled vinegar into the hot lemon water, then stir this into the batter.
- If using, add the food coloring to reach the desired shade of yellow.
- Baking:
- Pour the batter into the prepared pan, tapping the pan to remove air bubbles.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake cool in the pan until it can be handled, then transfer to a wire rack to cool completely.
- Frosting:
- Cream together the butter and cream cheese until smooth. Gradually mix in the powdered sugar until the frosting is creamy.
- Chill the frosting if needed to firm it up before spreading on the cooled cake.
Enjoy this zesty and luscious Lemon Poppy Seed Cake, topped with a creamy cheese frosting, perfect for adding a splash of brightness to any day!