Lemon Poppy Seed Cake
Lemon Poppy Seed Cake with lemon poppy seed base and cream cheese frosting is the highlight of every party. With the step by step instructions you are guaranteed to succeed with the cake!
INGREDIENTS
FOR THE DOUGH
3 lemons (zest and juice)
250 g soft butter
200g sugar
4 eggs (size M)
3 tbsp poppy seeds
1 tbsp vanilla extract
280 g wheat flour (Type 405)
70g starch
½ pack of baking powder
1 tsp baking soda
Some butter for the molds
Some flour for the molds
FOR FROSTING
350 g soft butter
550g powdered sugar
350 g double cream cheese
1 lemon (zest)
FOR DECORATION
½ lemon
1 tbsp poppy seeds
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees). Grease three springform pans (Ø 20 cm) with butter and dust some flour. To make the dough, wash lemons in hot water, dry them and rub off the yellow peel. Squeeze the juice out of one of the lemons.
2nd step
Cream soft butter and sugar until creamy and stir in the eggs one at a time. Stir lemon zest, lemon juice, poppy seeds and vanilla extract into the butter-sugar mixture. Sift the flour, starch, baking powder and baking soda into a bowl and stir into the dough in three batches.
3rd step
Divide the dough into three springform pans and bake in the preheated oven for 25-30 minutes until golden brown. Allow to cool completely after baking. Loosen the edges of the springform pan with a small knife and cut the cooled bases straight with a long serrated knife.
4th step
To make the frosting, beat soft butter in a mixing bowl, sift the powdered sugar and add it to the butter, tablespoon by tablespoon. Beat everything until creamy and white. Place the cream cheese in a small bowl and stir in three tablespoons of the butter-sugar mixture to incorporate the cream cheese.
