LEMON POPPYSEED CAKE

The weather here has been up, down and everywhere in between. Just when it feels like the heavy cast of winter is lifting, it comes back with gusto. But the occasional warm day brings sunshine, a break to the grey monotony, and a refreshing reminder… that spring is coming!

This Lemon Poppy Seed Cake is everything you want in a spring dessert. Fresh lemon awakens the senses while the soft yellow hue builds naturally from a hefty dose of lemon zest.  The influx of poppy seeds not only gives the cake layers a beautiful speckled appearance, but a slightly nutty flavor that only poppy seeds can deliver. A few extra seeds sprinkled on top creates a quick and easy crescent backdrop for our edible flowers. While I chose to brighten the muted yellows with vibrant mini sun daisies, the color tones of this cake could easily sway towards pastels suited for Easter. As is, it would look beautiful next to a large vase of yellow tulips.

INGREDIENTS
For the Lemon Poppy Seed Cake:

• 3 cups cake flour, spooned and leveled (336g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons organic lemon zest, about 3-4 lemons
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, block style
• 8 ounces unsalted butter, slightly softened but still cold
• 4 ounces salted butter, slightly softened but still cold
• 4-6 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon organic lemon zest
• 2 tablespoons lemon juice

For the Assembly:

• Lemon slices
• Poppy Seeds
• Edible flowers (optional)

INSTRUCTIONS
Make the Lemon Poppy Seed Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
2. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.

for full instruction please see : thecakeblog.com

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