Lemon Poppy Seed Cake: A Citrus Delight
Welcome to the bright and zesty world of Lemon Poppy Seed Cake! This delightful treat boasts a perfect balance of sweet and tangy flavors, combined with a moist, fluffy texture that leaves you wanting more.
Ingredients
- 3 lemons zest and juice
- 250 g soft butter
- 200 g sugar
- 4 eggs size M
- 3 tablespoons poppy seeds
- 1 tablespoon vanilla extract
- 280 g wheat flour Type 405
- 70 g cornstarch
- 1/2 packet baking powder
- 1 teaspoon baking soda
- Butter for greasing
- Flour for dusting
- 350 g soft butter for frosting
- 550 g powdered sugar
- 350 g double cream cheese
- 1 lemon zest for frosting
- 1/2 lemon for decoration
- 1 tablespoon poppy seeds for decoration
Instructions
- Preheat the Oven:
- Preheat your oven to 180°C (or 160°C for fan ovens). Grease three 20 cm springform pans with butter and dust with flour.
- Prepare the Lemons:
- Wash the lemons with hot water, dry them, and zest them. Squeeze the juice from one lemon.
- Mix the Butter and Sugar:
- In a mixing bowl, cream the soft butter with sugar until light and fluffy. Beat in the eggs one at a time.
- Combine the Flavors:
- Add the lemon zest, juice, poppy seeds, and vanilla extract into the butter-sugar mixture, stirring well.
- Incorporate the Dry Ingredients:
- Sift the flour, cornstarch, baking powder, and baking soda in a bowl. Gradually mix this into the batter in three portions until smooth.
- Bake the Cakes:
- Divide the batter evenly among the prepared pans and bake in the preheated oven for 25-30 minutes or until golden brown. Allow them to cool completely.
- Prepare the Frosting:
- For the frosting, beat the soft butter, add powdered sugar gradually, and mix until light and fluffy. Stir in the cream cheese and zest from the remaining lemon.
- Assemble the Cake:
- Level the cooled cakes. Spread frosting between each layer and over the top. Garnish with lemon slices and poppy seeds.