Lemon Poppyseed Cake

By SweetyBakes

Ingredients

• Cake:
• 3 cups cake flour
• 1 3/4 cups sugar
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp poppy seeds
• 2 sticks (8 ounces) unsalted butter
• Zest of 1 large lemon
• 1 1/4 cups buttermilk
• 5 egg whites
• Lemon Syrup:
• 1/3 cup water
• 1/4 cup sugar
• Juice of 1 large lemon
• Frosting:
• 8 ounces cream cheese
• 2 sticks (8 ounces) unsalted butter
• 5 cups confectioners sugar
• 1 tbsp almond extract or finely grated zest of 1 lemon

Details

Adapted from lickthebowlgood.blogspot.com

Preparation

Step 1

Cake: Preheat the oven to 350F. Grease three 8 inch cake pans and line the bases with parchment paper. Combine the flour, 1¾ cups sugar, baking powder, poppy seeds and salt in a mixing bowl. Mix gently to combine.

Add the butter, lemon zest and 1 cup of buttermilk to the flour. Beat on low until completely mixed. Raise the speed to medium and beat for 1-2 minutes until lighter in color.

In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk, whisk to blend thoroughly. Add the egg white mixture to the batter in 2-3 additions, scraping down the sides of the bowl and beating only enough to incorporate the mix. Divide the batter between the three pans.

Bake for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the centre, and a cake tester comes out clean. Leave to cool in the pans for 10 minutes before turning out.

While the cake layers are cooling, make a lemon syrup.

Syrup: In a small pan combine the remaining ¼ cup sugar, water and lemon juice. Bring to the boil, stirring to dissolve the sugar.

Generously brush the cakes with the lemon syrup while they are still warm. Then allow the cakes to cool completely.

Frosting: In a large mixing bowl beat the cream cheese and butter with an electric mixer until light and fluffy. Gradually add the confectioners sugar, 1 cup at a time, beating well between each addition. Add the almond extract or lemon zest and then continue to beat well for 3-4 minutes until light and fluffy.

To complete the cake, place one layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly. Repeat with the second layer and place the third layer on top. Frost the top and sides of the cake with the remaining frosting.

Makes 1 x 8inch triple layer cake or 30 cupcakes.

NOTE: I added lemon zest to the cream cheese frosting instead of the almond extract.

I halved the recipe and made 15 cupcakes.