The Best Lemon Poppy Seed Cake Recipe | with Homemade Lemon Curd & Lemon Cream Cheese Frosting!
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The ultimate lemon cake recipe! My Lemon Poppy Seed Cake is bursting with incredible lemon flavor in every single bite! This incredible cake recipe is made with lemon poppy seed cake layers, my Homemade Lemon Curd filling, and creamy lemon and poppy seed cream cheese frosting! You’ll love this easy and delicious lemon dessert recipe! It’s perfect for spring and summer, and for spring holidays such as Easter and Mother’s Day!
LEMON CURD video:
CREAM CHEESE FROSTING video:
INGREDIENTS FOR THIS RECIPE:
For Lemon Poppy Seed Cake:
¾ cup (180 ml) light cooking oil
1 cup (240 ml) buttermilk
4 large eggs
1 cup (200 g) white granulated sugar
2 tsp (10 ml) lemon extract
1 tsp (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 tsp EACH: baking powder, baking soda
¼ tsp salt
Zest from 2 to 3 lemons
3 tbsp (27 g) poppy seeds
For Lemon Curd:
2/3 cup (160 ml) freshly squeezed lemon juice
2 eggs, plus 4 egg yolks
1 cup (200 g) white granulated sugar
½ cup (113 g) unsalted butter
1 tsp vanilla
For Cream Cheese Frosting:
16 oz (454 g) cream cheese, softened at room temp
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
1 tsp vanilla extract
1 tsp lemon extract
1 tbsp (9 g) poppy seeds
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Cotton Soft Lemon Curd Cake with Swiss Meringue Buttercream
Cotton Soft Lemon Curd Cake – ???? Lemon curd is one of those things I can eat just like that when I desire something sweet and sour. This cake is very well balanced with Swiss Meringue Buttercream. The lemon cake itself is so soft and moist, and with the lemon curd and buttercream is so heavenly. Since I’m using the curd as the filling, I made it slightly thicker, so that the layer is firm and nice. You can make the lemon curd in advance and store in fridge for at least 5 days. I hope you’re inspired to make this at home.
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Ingredients:
• Lemon Cotton Sponge Cake
7x7 inch pan
total about 2 lemons
4 egg yolks
30g [2 tbsp] fine sugar
48g [3½ tbsp] oil
30ml [2 tbsp] milk
15ml [1 tbsp] lemon juice
¼ tsp salt
72g [½ cup + 2 tbsp] cake flour
1 tbsp lemon zest
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Lemon Curd ????
3 egg yolks
150g [¾ cup] fine sugar
38g [2½ tbsp] plain flour
120g [½ cup] lemon juice
55g [3½ tbsp] butter
• Swiss Meringue Buttercream
120g [½ cup] egg whites (about 3 egg whites)
150g [¾ cup] fine sugar
230g [1 cup] unsalted butter, cubes
1 tsp vanilla extract
syrup [1 tbsp sugar + 2 tbsp hot water]
Instructions:
• Lemon Cotton Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, lemon juice and salt. Mix in between each of the ingredients until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles.
9. Bake in preheated oven at 160°C/320°F for 50-55 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets, set aside.
• Lemon Curd ????
1. In a non-stick pot, add the yolks and sugar. Mix until combined.
2. Add in the flour, mix until combined. As you’re mixing, gradually add in the lemon juice. Gradually add in to prevent lumps.
3. Cook the mixture over a low heat. Constantly stir and cook until the mixture is thickened. When you lift up your spatula, it will hold and you’ll notice the curd is translucent. Remove from the heat. Add in the butter. Mix until butter is all melted.
4. Strain the mixture to prevent lumps.
5. Cover with cling film directly on top of the mixture to prevent formation of skin.
6. Refrigerate to cool it completely before using, and while working on the next step.
• Swiss Meringue Buttercream
1. In a mixing bowl, add in the egg whites and sugar.
2. Place the bowl over a double boiler on medium low heat. Make sure your bowl is above the water and not touching the water.
3. Constantly whisk until the mixture reaches 65°-70°C / 150°-158°C. Remove from the heat.
4. With an electric mixer, mix on high speed until the meringue is stiff and completely cool. This will take about 10-12 minutes. I did mine at about 11 minutes. Use your hand to touch the bowl to ensure that the bowl is completely cool.
5. Add in the butter in cubes. Make sure the butter is not too soft, just lightly softened and still holding its shape. Add in one a time, continuously until all the butters are added. Half way through adding the butter, you’ll find that the mixture is curdling and liquidy. This is absolutely normal, just keep going. The more butter you add, the mixture will come back together again. The mixture will be stiff and stable.
• Assemble the cake (shown in the video)
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How to Make Lemon Curd
Simple and easy homemade lemon curd. Brilliant color and amazing taste, I would say ????. This lemon curd is great to put as a topping for my delish no-bake lemon cheesecake. Perfect match!
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▶ Lemon Cheesecake with Lemon Curd Recipe
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How to Make Lemon Curd: A Deliciously Easy Recipe!
How to Make Lemon Curd: A Deliciously Easy Recipe! Get your lemon fix with this quick and delicious lemon curd recipe. In this video, I share how to make the best lemon curd in less than 20 minutes. This is your ultimate guide to making the perfect lemon curd at home. Fill your cakes and cupcakes with it or top your toast, scones or ice cream with it. This easy lemon curd recipe is sure to brighten your day!
INGREDIENTS:
2-4 Lemons
1/2 Tablespoon of Lemon Zest
1/3 Cup of Fresh Lemon Juice
1 Whole Egg
5 Egg Yolks
1/2 Cup of Granulated Sugar
2 Tablespoons of Unsalted Butter
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Luscious lemon pavlova recipe | Simply Nigella - BBC
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Watch the BBC first on iPlayer ???? Nigella delivers her final serving of feelgood food in this episode, sharing the origins of some of her latest recipe ideas and revealing just how and why they came into being.
There is a beautiful bowl of steamed clams with Thai basil - a recipe that was inspired by Nigella's recent holiday in Thailand.
Then there is Nigella's toasty olive oil granola, which is born out of a need to have a satisfying breakfast at the ready, even on the busiest of mornings. Hunger pangs at the other end of the day led to Nigella's griddled halloumi with a sweet chilli sauce.
Finally, Nigella's friends are treated to a 'bav and pav' feast for supper - griddled bavette steak for main course, followed by a luscious lemon pavlova for pud.
Simply Nigella | Series 1 Episode 6 | BBC Two
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