Lemon Poppy Seed Cake

 

Ingredients

• 3 cups of all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp lemon zest (about 3-4 lemons)
• 8 oz unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tbsp vanilla extract
• 3/4 cup whole milk
• 1/4 cup lemon juice
• 3 tbsp poppy seeds

Lemon Cream Cheese Frosting

• 12 oz cream cheese, block style
• 8 oz unsalted butter, slightly softened but still cold
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350 and spray the cooking pans.
2. Whisk together 3 cups of flour, baking powder, and salt. Add lemon zest and whisk again. Set aside.
3. In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
4. In a bowl, beat butter and sugar on medium-high. Beat until pale and fluffy, about 3 minutes.
5. With the mixer on low, add eggs one at a time. Mix well after each egg. 
6. Add vanilla extract. Mix to combine.
7. Add flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.
8. Add poppy seeds and mix to combine. Batter will be thick and fluffy.
9. Divide batter evenly between the pans. 
10. Bake for 25-27 minutes.
11. Let cool in pans for 10-15 minutes and then remove from the pan to completely cool.
12. Mix butter and cream cheese until smooth.
13. Add vanilla, lemon zest and juice and mix until combines.
14. Gradually add powdered sugar. Whip on medium until smooth and slightly fluffy. 
15. Add the cream cheese frosting onto the cake. Decorate the cake with lemon slices and sprinkle poppy seeds.