Lemon Poppy Seed Cake with Lemon Buttercream Frosting
If you love fresh lemon flavor, this Lemon Poppy Seed Cake is for you! It is soft moist and simple to make. That lemon buttercream had me licking the spatula, the bowl, the piping bag...
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????PRINT THIS RECIPE:
#natashaskitchen #cake #dessert
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
????Stainless Steel Citrus Juicer -
????Stainless Steel Food Scale -
????Cut Resistant Gloves -
????Lemon Poppy Seed Cake Ingredients:
????For the Lemon Poppy Seed Cake:
12 Tbsp unsalted butter (3/4 cup), softened
1 cup granulated sugar
3 large eggs room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp poppy seeds sifted to remove any debris
1 Tbsp lemon zest (from 2 large lemons)
2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk room temperature
????For the Lemon Buttercream Frosting - Easy Decorating:
1 cup unsalted butter 2 sticks, softened
4 oz cream cheese softened
4 cups powdered sugar
3 Tbsp lemon juice
1 tsp vanilla extract
????More Lip-Smacking Good Lemon Desserts ????
????Fruit Salad -
????Blackberry Lemon Cake Roll -
????Blueberry Lemon Cake Recipe -
????Baklava Recipe -
???? Canning Lemons -
ALSO MUST TRY POPPY SEED YUMMY CAKE -
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
Lemon Poppy Seed Cake with Lemon Curd and White Chocolate
I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.
To print the recipe check the full recipe on my blog:
#lemonpoppyseedcake #lemoncake #lemoncurd
0:00 - Intro
0:44 - Lemon Poppy Seed Cake
2:40 - Baking Time
2:48 - Lemon Curd
3:51 - White Chocolate Cream Cheese Filling
5:20 - Assemble the Cake
7:00 - Add lemon Curd Topping
7:25 - Decorating the Cake
8:04 - Enjoying the Cake
Makes about 12 servings
Lemon Poppy Seed Cake
2/3 cup (80g) all-purpose flour
1/4 tsp (1g) salt
1 tsp (3g) baking powder
1 tbsp (10g) poppy seeds
1/3 cup (70g) sugar
lemon zest of 1 lemon
2 tbsp (30g) butter , softened
2 tbsp (30g) vegetable oil
1 egg
1/4 tsp (1g) vanilla extract
2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
5.5 oz (150g) white chocolate , small pieces
3 tbsp (45g) whipping cream
1 tsp (3g) gelatin powder
1 tbsp (15ml) cold water
13 oz (370g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
1/2 tsp (3g) vanilla extract
1 tbsp (10g) poppy seeds
2/3 cup (160g) whipping cream (35% fat) , chilled
Lemon Curd
2 eggs
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest from 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces
For Decoration
poppy seeds
white chocolate curls
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Lemon and Poppy Seed Cake
This lemon and poppy seed loaf is the easiest dessert you can make! So light and zesty, it's a real winner! Get the recipe:
Subscribe to my channel:
Follow me on Twitter:
Like my Facebook page:
Follow me on Instagram:
Follow me on Pinterest:
Lemon Poppy Seed Cake Recipe
Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!
Full printable version:
More Cake Recipes:
Carrot Cake:
Apple Oatmeal Cake:
Red Velvet Cake:
Napoleon Cake:
Medovik - Russian Honey Cake:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the cake:
2½ cups (315g) All-propose flour
1½ teaspoons Baking powder
1/4 teaspoon salt
1½ cups (300g) Sugar
4 tablespoons (35g) Poppy seeds
4 Eggs
3/4 cup (170g) Butter, softened
1/4 cup (60g) vegetable Oil
1 1/3 cups (320ml) Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract
For the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
For decorating:
Lemon zest
poppy seeds
Directions:
1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.
Notes:
• When you making the cakes, if the batter is too thick, add few tablespoons of buttermilk.
• If your cakes came out flat, you don’t need cut the top.
• If you want more lemony flavor, add one more tablespoon to the batter or add 1 teaspoon lemon zest to the frosting.
German Poppy Seed Cake Recipe - Mohnkuchen
This German poppy seeds cake (Mohnkuchen) is a very delicate cake with crisp bottom, rich and gentle filling and golden, crisp crumble on top. Special cake for any occasion. There are many different variations for this poppy seed cake with different kind of fillings, streusel and additions. This version is easy to make, with basic ingredients and very delicious.
Printable Version:
More Cake Recipes:
Almond Cake Recipe:
Lemon Poppy Seed Cake:
Carrot Cake:
Apple Oatmeal Cake:
Red Velvet Cake:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the dough:
2 cups (250g) Flour
1/2 cup (115g) Butter
1/2 cup (100g) Sugar
1/4 teaspoon Salt
For the filling:
750ml Milk
1 cup (250g) Ricotta cheese
7 tablespoons (100g) Butter
3/4 cup (150g) Sugar
1 cup + 1 Tbsp (150g) Poppy seeds
1 cup (140g) Semolina
1 teaspoon Vanilla extract
1 Egg
1/4 teaspoon Salt
Directions:
1. Preheat oven to 350F (175C).
2. Make the dough: in a food processor place flour, sugar and salt. Pulse until combined. add butter and process until crumbs are formed. Press 2/3 of the mixture into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
3. Make the filling: place milk, butter and sugar to a saucepan. Heat until butter is melted and sugar dissolves, bring to a boil.
4. When the mixture begins to boil, gradually add semolina, stirring constantly. Add poppy seeds. Keep stirring until the mixture thickens. set aside to cool.
5. In a large bowl beat ricotta cheese, vanilla extract and egg until creamy and smooth. Add chilled poppy seed mixture to the cheese mixture and stir until combined and smooth.
6. Pour the filling over the chilled crust, then spread the remaining dough on top.
7. Bake for 50-60 minutes, until golden. Remove from oven, let cool completely in the pan, then refrigerate for at least 1 hour.
Notes:
• Instead of ricotta cheese you can use cottage cheese/cream cheese or any other soft cheese.
• To the filling you can add raisins and walnuts.
If you like my videos, please subscribe to my channel for new cooking videos:
Lemon Poppy Seed Cake | Renee Conner
A delicious, lightly lemony refreshing Lemon Poppyseed Cake recipe! Always a favorite or spring, this cake is dressed up with an easy decorating technique for a sweet and pretty presentation for Easter, Mother's Day or any Spring-time get together!
Check out my Rose Cupcake video to see the easy technique I used to get duo-tone buttercream in my flowers:
Ingredients:
1 1/4 Cups Granulated Sugar (250g)
6 Tbsp Softened Unsalted Butter (85g)
1/4 Cup Vegetable Oil (60 mL)
Zest of 2 Lemons
2 Large Eggs
Juice of 2 Lemons- 1/4 Cup (60 mL) for cake, reserve the remainder
1 Tsp Vanilla Extract (5 mL) or sub Lemon Extract for a stronger lemon flavor
2 1/4 Cup All Purpose Flour (283g)
1 1/2 Tsp Baking Powder (6g)
1/2 Tsp Baking Soda (3g)
1/4 Tsp Salt (less than 1g)
2 Tbsp - 1/4 Cup Poppy seeds
1 Cup Buttermilk (250 mL) - OR add 1 Tbsp white vinegar to measuring cup, fill with milk to 1 cup and let sit until thickened.
for Glaze:
1 Cup Powdered Sugar (125g)
4-6 Tsp Lemon Juice (20 - 30 mL) - reserved from juiced lemons
American Style Buttercream: (my favorite by Krazy Kool Cakes!)
Supplies:
Bunt Pan:
Russian Piping Tips:
Wilton Leaf Tip:
Lemon Yellow Americolor Gel:
Violet Americolor Gel:
Dusty Rose Americolor Gel:
Avocado Green Americolor Gel:
Tipless Piping Bags:
Find me on the web!
*I used to be Happy Cakes by Renee, find me under my new brand Renee Conner Cake Design
Facebook:
Twitter:
Instagram:
Tsu:
Music in this video courtesy of Audionetwork.com
DISCLAIMER: Some of the links above are affiliate links