Lemon Poppy Seed Cake with Cream Cheese Frosting
Lemon Poppy Seed Cake with Cream Cheese Frosting
Welcome to a delightful journey of flavors and textures with our Lemon Poppy Seed Cake with Cream Cheese Frosting recipe. This zesty and moist cake is a perfect balance of tangy lemon and sweet cream cheese, making it a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
Our Lemon Poppy Seed Cake stands out for its light and airy texture combined with a burst of citrusy freshness. The cream cheese frosting adds a decadent touch that complements the subtle crunch of poppy seeds. This recipe is not only delicious but also easy to make, ensuring a delightful baking experience for both beginners and seasoned bakers.
Ingredients
For the cake:
– All-purpose flour
– Baking powder and baking soda
– Salt
– Unsalted butter
– Granulated sugar
– Eggs
– Lemon zest and juice
– Vanilla extract
– Buttermilk
– Poppy seeds
For the cream cheese frosting:
– Cream cheese
– Unsalted butter
– Powdered sugar
– Vanilla extract
Step-by-Step Instructions
1. Preheat your oven and prepare your baking pans.
2. Sift together the dry ingredients in a bowl.
3. Cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, followed by lemon zest and juice, and vanilla.
5. Alternate adding the dry ingredients and buttermilk to the batter.
6. Fold in the poppy seeds and pour the batter into the pans.
7. Bake until a toothpick inserted comes out clean.
8. Let the cakes cool before frosting.
Expert Tips for Success
– Room temperature ingredients blend better and result in a smoother batter.
– Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
– Freshly grated lemon zest provides the best flavor compared to bottled zest.
Variations and Substitutions
For a nutty twist, you can add chopped almonds or walnuts to the cake batter. If you prefer a lighter frosting, whipped cream can be used instead of cream cheese frosting. Additionally, you can substitute gluten-free flour for a gluten-free version of this cake.
Serving Suggestions
This Lemon Poppy Seed Cake pairs wonderfully with a hot cup of tea or coffee for a delightful afternoon treat. You can also serve it with a dollop of lemon curd or a scoop of vanilla ice cream for a more indulgent dessert experience.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers in advance and store them in the freezer. Thaw them before frosting and serving.
Q: Can I omit the poppy seeds?
A: While poppy seeds add a unique texture and flavor, you can make a traditional lemon cake by omitting them from the recipe.
Final Thoughts
Indulge in the refreshing flavors of our Lemon Poppy Seed Cake with Cream Cheese Frosting and elevate your baking game with this delightful recipe. Whether you’re hosting a gathering or simply craving a sweet treat, this cake is sure to impress with its citrusy notes and creamy frosting. Give it a try and let your taste buds dance with joy!
Lemon Poppy Seed Cake with Cream Cheese Frosting
Indulge in the refreshing flavors of this Lemon Poppy Seed Cake with Cream Cheese Frosting, a delightful balance of tangy lemon and sweet cream cheese. The zesty and moist cake is complemented by the subtle crunch of poppy seeds, making it a crowd-pleaser for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp poppy seeds
- 8 oz cream cheese
- 1/4 cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat the oven and prepare baking pans.
- Sift together the dry ingredients in a bowl.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, followed by lemon zest, juice, and vanilla.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in poppy seeds and pour the batter into pans.
- Bake until a toothpick inserted comes out clean.
- Let the cakes cool before frosting.
