Lemon Poppyseed Cake 柠檬罂粟籽蛋糕

Craving for some cake dessert... my daughter requested for lemon cake. Since I have all the ingredients in my pantry, so I decided to make this Lemon Poppyseed Cake. 😘

Lemon Poppyseed Cake 柠檬罂粟籽蛋糕

Ingredients:

150g Cake flour

175g all purpose flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

110g unsalted butter, room temperature

120ml vegetable oil

260g  sugar

1/2 tsp vanilla extract

4 large eggs

180ml  milk

120ml  fresh lemon juice

2 tbsp fresh lemon zest

2 tbsp poppy seeds

Lemon Whipped cream Cream Cheese Frosting:

400g  cream cheese, room temperature

145g  butter, room temperature

50g  caster sugar

230g  powdered sugar

2 tbsp fresh lemon juice

1 tbsp fresh lemon zest

1/2 tsp  vanilla extract

200g  whipping cream

Instructions:

1. Prepare three 8 inch cake pans with parchment paper in the bottom and grease the sides. Preheat oven to 350°F (180°C).

2. Combine the flour, baking powder, baking soda and salt and sift in a  bowl and set aside.

3. Add the butter, oil, sugar and vanilla extract in a  mixer bowl and beat together until light in color and fluffy, about  2 minutes. 

4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Add half of the dry ingredients to the batter and mix until mostly combined.

6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.

7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

8. Add the lemon zest and poppy seeds and gently stir to combine.

9. Divide the batter evenly between the cakes pans and bake for 25 minutes, or until a toothpick comes out clean.

10. Remove the cakes from the oven and allow to cool for about 5-10 minutes, then remove to cooling racks to cool completely.

To make the frosting:

 1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

2. Add caster sugar and half of the powdered sugar and mix until well combined and smooth.

3. Add in vanilla essence, lemon juice and zest and mix until well combined.

4. Add the remaining powdered sugar and mix until well combined and smooth. 

5.Beat whipping cream until stiff peaks form, then fold in whipped cream into cream cheese batter.

To assemble the cake :

1. Place the first cake on a serving plate or a cardboard cake round.

2. Spread the frosting evenly on top of the cake.

3. Add the second layer of cake and another layer of frosting.

4. Top the cake with the remaining layer and frost the outside of the cake. 

5. Decorate the cake with rosettes around the top outer edge and top with some lemon slices.

6. Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

Happy Baking!