Description
A delightful cake that balances zesty lemon flavor with crunchy poppy seeds, topped with creamy frosting.
Ingredients
Scale
- 3 lemons (zest and juice)
- 250 g soft butter
- 200 g sugar
- 4 eggs (size M)
- 3 tablespoons poppy seeds
- 1 tablespoon vanilla extract
- 280 g wheat flour (Type 405)
- 70 g cornstarch
- 1/2 packet baking powder
- 1 teaspoon baking soda
- Some butter for greasing
- Some flour for dusting
- 350 g soft butter (for frosting)
- 550 g powdered sugar
- 350 g double cream cheese
- 1 lemon (zest)
- 1/2 lemon (for decoration)
- 1 tablespoon poppy seeds (for decoration)
Instructions
- Preheat the oven to 180 degrees C (or 160 degrees C for fan oven). Grease three springform pans (20 cm diameter) with butter and dust with flour.
- Wash and dry the lemons, then zest them and squeeze the juice of one lemon.
- In a mixing bowl, beat the soft butter with sugar until creamy. Then add the eggs one by one. Mix in the lemon zest, juice, poppy seeds, and vanilla extract.
- In another bowl, sift together the flour, cornstarch, baking powder, and baking soda. Gradually fold this mixture into the wet ingredients until fully combined.
- Divide the batter among the three prepared pans and bake for 25-30 minutes, or until golden brown. Let cool completely before removing from the pans and leveling the tops with a knife.
- To prepare the frosting, beat the soft butter in a mixing bowl. Gradually add the powdered sugar until creamy and light.
- In another bowl, mix the cream cheese with a few tablespoons of the butter-sugar mixture until smooth, then incorporate it into the remaining frosting.
- Frost the cooled cake layers with the cream cheese frosting and decorate with lemon slices and additional poppy seeds.
Notes
For extra lemon flavor, increase the amount of lemon zest in the batter. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, lemon, poppy seed, dessert, baking