When life gives you lemons, ditch the lemonade- make a lemon poppyseed cake instead.
Lemon Poppyseed Cake
- 1 1/2 cups (150 grams all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons poppy seed meal/poppy seeds
- 1/2 (115 grams cup unsalted butter, softened
- 1 cup (200 grams sugar
- 2 large eggs
- 2 tablespoons lemon zest (zest of about 2-3 lemons)
- 1/3 cup (85 milliliters) milk
- 3-4 tablespoons lemon juice (or the juice of 1 large lemon)
- 1/4 cup (63 milliliters) lemon juice
- 1/4 cup (50 grams sugar
- 1/4 cup (55 grams unsalted butter, softened
- 100 grams (slightly under 4 ounces) cream cheese
- 2 cups icing sugar
- Juice of 1/2 a lemon
- 1/2 teaspoon vanilla extract
- Lemon slices
- Poppy seed meal/poppy seeds
- Small (preferably edible) flowers- yellow and white are great
- Butter an 8 inch (20 centimeters) springform pan, line the bottom with parchment paper and dust the pan with flour.
- Preheat the oven to 350 F or 180 C.
- In a small bowl, combine the baking powder, baking soda, salt, flour and poppy seed meal/seeds. Set aside.
- Next, combine the lemon juice, milk and vanilla extract in a separate bowl.
- Cream together the butter and sugar. Add lemon zest and eggs, and continue to beat until the mixture is a light, fluffy pale yellow.
- Alternate the milk mixture with the flour mixture in three batches, starting with the milk and ending with the flour.
- Pour the mixture into the prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- In the meantime, prepare the syrup. Combine both ingredients together and place into the microwave for 2 minutes, stirring every 20-30 seconds until all the sugar has dissolved and the mixture turns clear. Alternatively place the ingredients in a double boiler or over low heat in a saucepan and heat until the sugar has dissolved.
- Pour the syrup over the cake so that the cake absorbs the lemony liquid and let the cake cool completely.
- To prepare the frosting, beat together the butter and cream cheese until smooth.
- Add in the lemon juice and vanilla and continue to beat.
- Gradually add in the sugar. The icing should be a thick, spreadable consistency but will most likely not hold a stiff peak.
- When the cake has cooled completely (preferably it is chilled), it is ready to frost.
- Decorate the cake with sliced lemons, poppy seeds and fresh flowers.
- This cake is perfect for the summer, best served at room temperature. It should be stored in the refrigerator and can last up to a week.