Lemon Poppy Seed Cake with Cream Cheese Frosting

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So, this cake was good, I give it an 8. Also, I will not take credit for how hideous it looks (that’s all Brit).  It came from cookingclassy.com, and it has potential. I have tried all sorts of lemon cakes and desserts lately, and here is what I think I’m going to try next and hopefully have it be a winner. I will use this lemon cake recipe, put raspberry curd in the layers, and then do a cream cheese/whipped cream lemon mousse for the frosting. Traditional frosting is just WAY too sweet. It’s sickly. So, the mousse will lighten it up and the raspberry flavor is a must.

Lemon Poppy Seed Cake with Cream Cheese Frosting

    Cake

  • 2 3/4 cups (352g) cake flour Do this by weight
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3 1/2 Tbsp (30g) poppy seeds I left this out
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 3/4 cups (366g) Wholesome Organic Cane Sugar I decreased this to about 1 1/3 cups
  • 2 Tbsp fresh lemon zest (from about 4 lemons)
  • 1/4 cup (60ml) canola oil
  • 4 large eggs
  • 1 tsp lemon extract I cut this in half
  • 1/2 tsp vanilla extract
  • 1 1/3 cups (315ml) buttermilk
  • 2 Tbsp fresh lemon juice

    Simple syrup I left this out entirely

  • 2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp Wholesome Organic Cane Sugar

    Cream Cheese Frosting

  • 3/4 cup butter, at room temperature (preferably 1/2 cup unsalted and 1/4 cup salted)
  • 1 (8 oz) pkg. cream cheese, at room temperature
  • 1/2 tsp vanilla extract
  • 1 (16 oz) pkg. Wholesome Organic Powdered Sugar, sifted I put way less than this in and I added lemon zest to make mine lemon cream cheese frosting

 

 

instructions and recipe found at link below:

 

http://www.cookingclassy.com/lemon-poppy-seed-cake-with-cream-cheese-frosting/

 

You use the paddle to cream butter and sugar together, add eggs, stream in oil, add liquid flavorings except lemon juice. You put the lemon juice and buttermilk together as your liquid, and then do the dry ingredients in 4ths with the milk in 3rds. I put this in 3 8-inch cake pans and baked it at 350 for 25-30 minutes or so.

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