Description
A delightful dessert combining zesty lemons with nutty poppy seeds, perfect for any occasion.
Ingredients
Scale
- 3 lemons (zest and juice)
- 250 g soft butter
- 200 g sugar
- 4 eggs (size M)
- 3 tbsp poppy seeds
- 1 tbsp vanilla extract
- 280 g wheat flour (type 405)
- 70 g starch
- 1/2 pack of baking powder
- 1 tsp baking soda
- Some butter for the molds
- Some flour for the molds
- 350 g soft butter (for frosting)
- 550 g powdered sugar
- 350 g double cream cheese
- 1 lemon (zest) (for frosting)
- 1/2 lemon (for decoration)
- 1 tbsp poppy seeds (for decoration)
Instructions
- Preheat your oven to 180°C. Grease three springform pans with butter and dust them with flour. Wash the lemons, dry them, and grate the peel. Squeeze the juice from one lemon.
- In a large bowl, beat the soft butter with sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, poppy seeds, and vanilla extract.
- Sift the flour with starch, baking powder, and baking soda. Gradually fold this mixture into the batter in three portions until well combined.
- Pour the dough evenly into the prepared pans and bake for 25-30 minutes or until golden brown. Let the cakes cool completely after baking.
- For the frosting, beat the soft butter until creamy. Add the powdered sugar a tablespoon at a time, mixing well. Stir in the cream cheese until evenly mixed.
- Spread the frosting on the cooled cakes. Decorate with lemon slices and a sprinkle of poppy seeds.
Notes
Store in an airtight container at room temperature for up to three days, or refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, lemon, poppy seeds, dessert, baking