LEMON CAKE POPPY SEED CAKE: My “signature cake” Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups sugar
3/4 cup unsalted butter, softened
1 tablespoons grated lemon peel
3 extra large eggs
1/4 cup fresh lemon juice (USE ONLY FRESH LEMONS. BOTTLED LEMON JUICE IS STRICTLY VERBOTEN!)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk or sour milk (to sour milk put 1 1/2 tablespoons white vinegar in a 2-cup measuring cup. Add enough milk to measure 1 1/2 cups)
4 tablespoons poppy seeds
CREAM CHEESE FROSTING FOR LEMON POPPYSEED CAKE
If time allows, I freeze the cake. I wrap it up tightly in plastic wrap and freeze it overnight. Then the next day, I frost it with this frosting while frozen and let it defrost before eating.
½ pound of powdered sugar
4 oz. cream cheese.
4 oz unsalted butter softened.
Pinch of salt
1 teaspoon meringue powder
1 teaspoon vanilla
4-8 teaspoons of milk (depending on the consistency you want) You can use lemon juice if you want the frosting lemony.
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Directions: |
Directions:For the cake:
Pre heat oven to 350 degrees. Grease and flour two 8-inch or 9-inch cake pans. Or make these into cupcakes. Use paper liners and only bake for 20-25 minutes.
Beat sugar, butter, and lemon peel in a large bowl until light and fluffy. Add eggs one at a time, beating each one in well before adding the next one. Sift the dry ingredients together into a medium bowl. Add a third of the sifted dry ingredients—mix well. Then add half of the buttermilk and mix well. Add another third of the dry, then the lemon juice, then the other half of the milk, and then the final dry—mix well. Add the poppy seeds and mix well. Pour half the batter into each pan and smooth the tops with a spatula. Bake until a toothpick poked into the center comes out clean (35-45 minutes). Then turn onto cooling racks. Makes great cupcakes too. Set the timer for 20 minutes and check. Add 5 minutes if necessary.
For the frosting:
Bring the cream cheese to room temperature. Using a mixer beat in the cream cheese until smooth and creamy. Add the butter, vanilla, and meringue powder, salt. Add the powdered sugar ½ cup at a time. Add the milk one teaspoon at a time. You don’t want the mixture to be too thin. |
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Personal
Notes: |
Personal
Notes: I make this cake often. I made this cake when visiting Tina and Phil in Kansas City for my birthday in February 2008. I made the cake and it tasted too “floury”. Tina and I think I used bread flour instead of all purpose flour, so if you keep several kinds of flour in your kitchen, be careful and chose the all purpose flour.
This is the recipe I used for Nicole and Andrew’s wedding.
People tell me they don't like lemon cake, but they like this cake.
As for the poppy seeds, I recall Janine telling me, “You know mom if a person eats poppy seeds and then gets a drug test, opiates might turn up in their system.” So don’t eat this cake before your drug test!!
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Hee is a Yiddish word you should know:
Far-mihsht: mixed up, confused, befuddled: “I was so too tired to bake. I was so farmihsht. I mixed two recipes together and added too much flour and not enough baking soda. The cake tasted terrible!”
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