Delightful Lemon Poppy Seed Cake

Elevate your dessert game with this refreshing Lemon Poppy Seed Cake! Combined with a tangy cream cheese frosting and a drizzle of homemade lemon syrup, this cake is perfect for any occasion.

Ingredients

For the Cake

• 2 1/4 cups all-purpose flour
• 2 tablespoons poppy seeds
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (room temperature)
• 1 1/2 tablespoons lemon zest (from one large lemon)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 3/4 cup milk (room temperature)
• 1/4 cup lemon juice (freshly squeezed, from one large lemon)

For the Lemon Simple Syrup

• 1/4 cup granulated sugar
• 1/4 cup lemon juice (freshly squeezed, from one large lemon)

For the Cream Cheese Frosting

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar (sifted)
• 2 teaspoons vanilla extract
• 1 cup cream cheese (block style, full fat; 8 oz, chilled, cubed)
• Optional: cornstarch or meringue powder (as needed)
• Optional: pinch of salt (to reduce sweetness)

For Assembly

• Lemon slices
• Edible flowers (such as pansies)
• Additional poppy seeds

Instructions

1. Prepare the Lemon Poppy Seed Cake

1. Preheat the oven to 350°F (180°C). Grease and flour three 6″ round cake pans and line them with parchment paper.
2. In a medium bowl, combine flour, poppy seeds, baking powder, and salt. Mix well and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together butter and lemon zest until smooth. Gradually add sugar, beating on medium-high for about 3 minutes until pale and fluffy.
4. Lower the mixer speed and add eggs one at a time, mixing well after each addition. Add vanilla extract.
5. Alternate adding the flour mixture with the milk and lemon juice, starting and ending with the flour (a total of 3 flour additions and 2 milk additions). Mix until well combined.
6. Divide the batter evenly among the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Lemon Simple Syrup

1. In a small saucepan, combine lemon juice and sugar. Stir to mix.
2. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture is simmering. Let it cool completely before using it on the cake.

3. Prepare the Cream Cheese Frosting

1. In a stand or hand mixer, beat the butter until creamy and pale.
2. Gradually add powdered sugar one cup at a time, mixing on low until blended. Increase speed to medium and beat for about 3 minutes. Add vanilla and mix for an additional minute.
3. Slowly add the chilled cream cheese, one cube at a time, and beat until completely mixed and smooth.
4. If the frosting is too soft, add cornstarch or meringue powder as needed to thicken it. Add a pinch of salt if desired.

4. Assemble the Cake

1. Trim the tops of each cake layer to remove the crust and ensure even layers. Brush each layer generously with the lemon simple syrup (use about 1-2 tablespoons per layer).
2. Place one layer on your serving stand. Spread 2/3 cup of frosting evenly on top. Repeat with the remaining layers.
3. Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes.
4. Use the remaining frosting to frost the cake in a rustic manner.
5. Decorate with lemon slices, edible flowers, and extra poppy seeds if desired.

Tips for Success

• Cream the Zest: Always cream the lemon zest with butter and sugar for optimal lemon flavor.
• Syrup Matters: While you can skip the syrup for simplicity, using it will enhance the cake’s moisture and flavor.
• Pan Prep: Use homemade cake release and parchment paper for easy removal.
• Flat Cakes: Check out tips for baking flat cakes for perfect layers.

Enjoy this Lemon Poppy Seed Cake with a slice of sunshine at your next gathering!