Description
Zesty lemon poppy seed cake brings Mediterranean sunshine to your dessert table. Moist crumb and tangy glaze create a perfect balance of citrus brightness and subtle nutty undertones, inviting you to savor each delightful slice.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (710 milliliters) cake flour or all-purpose flour
- 1 tablespoon (15 milliliters) baking powder
- ½ teaspoon (2.5 milliliters) salt
- 1 ¾ cups (350 grams) granulated sugar
- ¼ cup (38 grams) poppy seeds
Wet Ingredients:
- 1 cup (227 grams) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 1 cup (237 milliliters) buttermilk
- ⅓ cup (80 milliliters) fresh lemon juice
- 2 teaspoons (10 milliliters) lemon paste (optional)
- Zest of 1 lemon, peeled with a vegetable peeler (no white pith)
Frosting and Garnish:
- 1 cup (227 grams) unsalted butter, at room temperature
- 6 cups (720 grams) confectioner’s sugar, sifted
- 6–8 tablespoons (90–120 milliliters) fresh lemon juice (more if needed)
- 1 small drop yellow gel food coloring (optional)
- Very thin slices of lemon
- Mint leaves
Instructions
- Prepare the oven by heating to 350°F and preparing three 9-inch baking pans with grease, flour, and parchment paper lining.
- Create a dry ingredient mixture by whisking flour, baking powder, and salt in a separate bowl.
- Pulse sugar and lemon zest in a food processor until the zest is fully integrated and the sugar turns a pale yellow hue.
- Using a stand mixer, cream the butter with the lemon-infused sugar for approximately 3 minutes until light and fluffy.
- Incorporate eggs individually into the butter mixture, ensuring thorough blending after each addition, then mix in the lemon paste.
- Gradually blend the dry ingredient mixture and buttermilk with lemon juice on low speed, mixing until just combined to maintain the cake’s delicate texture.
- Evenly distribute the batter across the prepared pans, ensuring smooth and level surfaces.
- Bake for 23-25 minutes, checking doneness with a toothpick that should emerge clean when inserted into the cake’s center.
- Allow cakes to cool in pans for 10 minutes, then carefully remove and discard parchment paper.
- Prepare the frosting by creaming butter and gradually incorporating sifted confectioner’s sugar until smooth.
- Adjust frosting consistency by adding lemon juice and stir in poppy seeds for texture and visual appeal.
- Optional: Tint the frosting with a subtle yellow food coloring for enhanced presentation.
- Once cakes are completely cooled, generously frost each layer and decorate with fresh lemon slices and mint leaves.
Notes
- Zest lemons before juicing to maximize flavor and ensure you have enough citrus essence for the cake and frosting.
- Use room temperature ingredients like eggs and butter to create a smoother, more evenly mixed batter that rises perfectly.
- Check cake doneness by inserting a toothpick in the center; if it comes out clean with no wet batter, the cake is ready.
- Let cakes cool completely before frosting to prevent melting and ensure a clean, professional-looking finish.
- Store leftover cake in an airtight container in the refrigerator for up to 4 days, allowing flavors to meld and develop.
- For extra texture, toast poppy seeds lightly in a dry skillet before adding to the frosting to enhance their nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 590
- Sugar: 63 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg