Lemon and Poppyseed Cake
Category
Cakes
Persons
12
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 400 g Cake Flour (2 2/3 cups)
- 5 ml Baking Powder
- 5 ml Baking Soda
- 5 ml Salt
- 60 g Poppy Seeds (80ml)
- 120 g Butter room temperature
- 120 ml Sunflower Oil
- 400 g Sugar (2 cups)
- 5 ml Vanilla Essence
- 30 ml Lemon Zest, roughly from 2 lemon
- 4 Large Eggs
- 250 ml Buttermilk
- 60 ml Lemon Juice
Lemon Crème Pâtissière
- 30 ml Corn Flour
- 30 ml Cake Flour
- 250 ml Milk
- 1 Egg
- 50 ml Lemon Juice
- 5 ml Vanilla Essence
- 100 g Sugar (1/2 cup)
- 2.5 ml Salt
- 50 g Butter
Frosting
- 250 g Butter Room temperature and softened
- 500 g Icing Sugar, Sieved
- 30 ml Lemon Juice
- 1 pinch Salt
Instructions
- Preheat oven to 180 degrees C. Prepare 3 x 8″ (20cm) cake rounds with cooking spray and line the base with parchment.
- Sift cake flour, baking powder, baking soda, salt and poppy seeds and set aside.
- Cream butter, oil, sugar, vanilla and lemon zest together until the mixture becomes very pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix buttermilk and lemon juice and set aside.
- Add half of the flour mixture to the butter mixture and beat until well combined. While the mixer is running at a medium speed, add all of the buttermilk mixture. Beat in the rest of the flour mixture. Mix until all ingredients are well combined.
- Divide batter among the three prepared cake pans and spread into an even layer. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 – 25 minutes.
- Remove from the oven and let cool in the pans for 5 minutes. Invert cakes onto wire racks and allow to cool down completely before frosting.
Lemon Crème Pàtissière
- In a small measuring cup, mix the maizena, cake flour and about 60ml of the milk. Mix until lump free and set aside.
- In a microwaveable mixing bowl, beat the egg and the rest of the milk until well combined.
- Add the lemon juice, vanilla and the maizena mixture and mix well.
- Next, add sugar and salt, mix until well combined.
- Microwave on high for 4 – 5 minutes. Stop every minute and whisk the mixture.
- When the creme pat is done, add the butter and whisk until butter is evenly combined.
- Cover with plastic wrap and set aside to cool to room temperature, and then refrigerate.
Frosting
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
- Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add icing sugar, half a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 30 seconds to lighten the frosting.
- Add lemon juice and a pinch of salt and mix until well-incorporated.