LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING
This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist & deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds & topped with cream cheese frosting – it’s the perfect dessert for lemon lovers!
Hi there! It’s Fiona stopping in from Just So Tasty, and today I’m sharing this Lemon Poppy Seed Cake with Cream Cheese Frosting.
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| LEMON POPPY SEED CAKE WITH CREAM CHEESE FROSTING |
It’s a soft, buttery, perfectly moist lemon cake that’s dotted with poppy seeds and topped with cream cheese frosting. It’s one of my favorite cakes, and it’s the perfect dessert if you love lemon poppy seed muffins.
The inspiration for this cake came after a friend gifted us with a poppy seed roll. It was a yeast bread with a swirl of poppy seed filling, and absolutely delicious. As I was having a slice with a thick slather of butter, it got me thinking about poppy seed recipes and I realized I hadn’t made any in a very long time.
INGREDIENTS:
LEMON POPPY SEED CAKE:
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/3 cup cornstarch
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream, room temperature
- 3 tablespoons lemon zest, freshly grated
- 1/4 cup freshly squeezed lemon juice
- 2-4 tablespoons poppy seeds (I used 3 tablespoons)
CREAM CHEESE FROSTING:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
INSTRUCTIONS:
FOR THE LEMON POPPY SEED CAKE:
- Preheat the oven to 350F degrees.
- Grease and flour a 9×thirteen inch baking pan.
- In a big bowl beat collectively the butter and sugar until fluffy.
- Then beat in the eggs and vanilla.
- In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
- using the electrical mixer on low velocity, beat approximately half of of the sour cream into the butter mixture followed with the aid of about half of of the flour aggregate.
- turn off the mixer and scrape down the sides of the bowl.
- Repeat the system with the relaxation of the sour cream and flour aggregate.
- Fold within the lemon zest, lemon juice and poppy seeds using a large rubber spatula or wooden spoon.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out smooth
FOR THE CREAM CHEESE FROSTING:
- once the cake is cooled, make the frosting.
- In a massive bowl, beat together the butter and cream cheese till calmly combined.
- Then slowly beat inside the powdered sugar accompanied via the vanilla & lemon juice.
- Frost the cooked cake the usage of a flat side knife & serve
