Hey folks it’s summer and enjoy this citrus season !!
Use up your all those fresh lemons in this lemon poppy seed cake perfect company cake to treat when friends and family come over . Made in just one bowl , this cake is laced with fresh lemon zest , filled to the brim with nutty , crackly poppy seeds along with a layer of lemon flavoured buttercream frosting . It’s easy to make and even easier to eat anytime of a day . The texture is just what you expect in a homemade cake , moist and melt-in-your-mouth tender - and the cake keeps well for many days without frosting .
It is simply one of the best classic combinations of baking , we are aware of it that zesty and tangy lemons always works wonderfully in a baked goodies , balancing out the sweetness of the bake. Poppyseeds not only add a gentle nutty texture it also enhance the looks with dotted little seeds.
Fragrant and utterly delicious cake with vibrant citrus flavour combined with tasty, crunchy poppyseeds for an extra texture and more deliciousness, topped with lemon buttercream is heavenly , silky smooth , pillowy goodness that is just amazing .
Ingredients:
3 cups all purpose flour
3 eggs
3 tablespoons poppy seeds
1 cup granulated sugar
2 tablespoons lemon zest ( I used 2 lemons )
1 cup vegetable oil for slightly silkier crumb / butter in room temperature
1 tablespoon baking powder
1 cup curd / buttermilk
1/2 teaspoon salt
Lemon buttercream frosting :
1 cup butter ( room temperature)
3 cups powdered sugar
1 teaspoon lemon juice
1 tablespoon lemon zest
Method :
Preheat oven at 180 degree C.
Grease the two baking pan .
Sift all the dry ingredients except poppy seeds in a medium size bowl. Sift of ingredient is necessary in baking .
In another bowl whisk eggs, buttermilk or curd and oil, you can use electric blender also to combine it well .
Now pour wet mixture into dry mixture bowl . Add lemon zest and poppy seeds . Mix it very well . Batter should not be runny .
Divide the batter into two greased baking pan and place in preheated oven. Bake it at 180 degree C for 20-25 minutes or until toothpick comes out clear .
When the cakes are done , let them cool to room temperature then slice them with a serrated knife in half. The next step is to assemble the cake on a cake stand. I place place a pieces of parchment paper under the cake to keep the cake stand clean and just pull it out when I’m done with decorating the cake . It’s a great way to make decorating a cake less messy .
Lemon Buttercream frosting :
In a bowl, whisk butter and powdered sugar together until white and fluffy about few minutes. Add a spoon of lemon juice and zest and fold it nicely . Now lemon buttercream frosting is ready .
Assemble of layered cake :
Place first cake layer on cake stand or on serving platter, cut side up .Spread 1/3 cup of frosting over the top. Place the another cake layer on top and spread the frosting over the top. Reserve a little bit of the frosting to pipe onto cake as decoration.
Decorate it with few lemon slices .
Store cake covered in the fridge otherwise frosting will start melting . Let come to room temperature before serving .