Description
A delicious lemon poppy seed cake that’s fluffy and rich, topped with creamy frosting.
Ingredients
Scale
- 2 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 1/2 tablespoons poppy seeds
- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups Wholesome Organic Cane Sugar
- 2 tablespoons fresh lemon zest (from around 4 lemons)
- 1/4 cup canola oil
- 4 large eggs
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 1/3 cups buttermilk
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons Wholesome Organic Cane Sugar (for syrup)
- 3/4 cup butter (preferably 1/2 cup unsalted and 1/4 cup salted, at room temperature)
- 1 package (8 oz) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract (for frosting)
- 1 package (16 oz) Wholesome Organic Powdered Sugar, sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and line them with parchment paper rounds.
- Grease the parchment paper lightly and dust the pans with cake flour. Tap out any excess flour and set the pans aside.
- In a large mixing bowl, sift together the cake flour, baking powder, baking soda, salt, and poppy seeds. Whisk them for about 20 seconds, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cane sugar, and lemon zest until the mixture is pale and fluffy.
- Add the canola oil and mix it in, then blend in the eggs one at a time, mixing just until combined after each addition.
- Mix in the lemon extract and vanilla extract. In a liquid measuring cup, combine the buttermilk and lemon juice, and mix them together.
- Begin by adding 1/3 of the flour mixture to the butter and sugar mixture. Mix on low speed until just combined.
- Next, add in half of the buttermilk mixture and mix until just combined.
- Add another 1/3 of the flour mixture and mix until just combined.
- Mix in the remaining half of the buttermilk mixture, then add the last 1/3 of the flour mixture. Scrape the sides and bottom of the bowl with a spatula and gently fold until the batter is evenly mixed.
- Divide the batter evenly between two prepared cake pans and spread it into an even layer.
- Bake in a preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30-34 minutes.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes, then run a knife around the edges of the cakes to loosen them and invert them onto wire racks.
- While the cakes are still warm, use a pastry brush to brush them with simple syrup.
- About halfway through cooling, transfer the cakes to an airtight container to seal in moisture.
- Once completely cooled, frost the cakes with cream cheese frosting.
- In a small saucepan over medium-low heat, whisk together lemon juice and cane sugar until the sugar has completely dissolved.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and cream cheese until smooth.
- Add vanilla extract and powdered sugar, then mix until the frosting is light and fluffy.
- If needed, freeze the frosting in 3-minute increments, stirring between each increment until it reaches your desired consistency.
Notes
- Make sure all ingredients are at room temperature for best results.
- This cake pairs wonderfully with lemon glaze or cream cheese frosting.
- Store the cake in an airtight container to keep it moist.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg