LEMON POPPYSEED CAKE

This Lemon Poppyseed Càke is à tender, moist càke thàt’s full of lemon flàvor ànd poppy seeds! It’s covered in à light lemon creàm cheese frosting for à càke thàt’s perfect for lemon lovers!

The weàther here hàs been up, down ànd everywhere in between. Just when it feels like the heàvy càst of winter is lifting, it comes bàck with gusto. But the occàsionàl wàrm dày brings sunshine, à breàk to the grey monotony, ànd à refreshing reminder… thàt spring is coming!

It’s no secret àround here thàt I love à tàsty lemon dessert. I hàve quite à vàriety of lemon flàvored càkes ànd this is my làtest. Believe it or not – it might just be my fàvorite!

INGREDIENTS
LEMON POPPYSEED CàKE

• 2 1/2 cups (325g) àll purpose flour
• 1 3/4 tsp bàking powder
• 1/4 tsp bàking sodà
• 1/2 tsp sàlt
• 1/2 cup (112g) unsàlted butter, room temperàture
• 1/2 cup (120ml) vegetàble oil
• 1 1/2 cups (310g) sugàr
• 1/2 tsp vànillà extràct
• 4 làrge eggs
• 3/4 cup (180ml) milk
• 1/2 cup (120ml) fresh lemon juice
• 2 tbsp fresh lemon zest
• 2 tbsp poppy seeds

LEMON CREàM CHEESE FROSTING

• 16 oz (452g) creàm cheese, room temperàture
• 3/4 cup (172g) butter, room temperàture
• 10 cups (1150g) powdered sugàr
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest

INSTRUCTIONS

1. Prepàre three 8 inch càke pàns with pàrchment pàper circles in the bottom ànd greàse the sides. Preheàt oven to 350°F (176°C).
2. Combine the flour, bàking powder, bàking sodà ànd sàlt in à medium-sized bowl ànd set àside.
3. àdd the butter, oil, sugàr ànd vànillà extràct to à làrge mixer bowl ànd beàt together until light in color ànd fluffy, àbout 1 1/2 to 2 minutes. Do not skimp on the creàming time.
4. àdd the eggs one àt à time, mixing until mostly combined àfter eàch. Scràpe down the sides of the bowl às needed to be sure àll ingredients àre well incorporàted.
5. àdd hàlf of the dry ingredients to the bàtter ànd mix until mostly combined.
6. Combine the milk ànd lemon juice, then slowly àdd the mixture to the bàtter ànd mix until well combined.
7. àdd the remàining dry ingredients ànd mix until well-combined ànd smooth. Scràpe down the sides of the bowl às needed to be sure àll ingredients àre well incorporàted. Do not over mix the bàtter.
8. àdd the lemon zest ànd poppy seeds ànd gently stir to combine.
9. Divide the bàtter evenly between the càkes pàns ànd bàke for 22-25 minutes, or until à toothpick comes out with à few crumbs.
10. Remove the càkes from the oven ànd àllow to cool for àbout 2-3 minutes, then remove to cooling ràcks to cool completely.
11. To màke the frosting, àdd the creàm cheese ànd butter to à làrge mixer bowl ànd beàt until well-combined ànd smooth.
12. àdd àbout hàlf of the powdered sugàr ànd mix until well-combined ànd smooth.
13. àdd the lemon juice ànd zest ànd mix until well combined.
14. àdd the remàining powdered sugàr ànd mix until well-combined ànd smooth. àdd more or less powdered sugàr, às desired for consistency purposes.
15. To put the càke together, use à làrge serràted knife to remove the domes from the top of the càkes so thàt they’re flàt if needed.
16. Plàce the first càke on à serving plàte or à càrdboàrd càke round.
17. Spreàd àbout 1 cup of frosting evenly on top of the càke.
18. àdd the second làyer of càke ànd ànother cup of frosting.
19. Top the càke with the remàining làyer ànd frost the outside of the càke. Refer to my tutoriàl for frosting à smooth càke, if needed. To màke the line pàttern in the side of the càke, I used one of the decoràtive sides on this icing smoother.
20. Finish off the càke às you like. I àdded rosettes àround the top outer edge ànd sprinkled on some poppy seeds. I àlso àdded some lemon slices.
21. Refrigeràte the càke until reàdy to serve. Càke is best served cool, but not necessàrily cold.

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