LEMON
POPPY SEED CAKE
baranbakery.com
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Lemon poppy seed cake has lemon sponge layers with poppyseeds and frosted with lemon cream cheese frosting.
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Ingredients
SIMPLE SYRUP
water granulated sugar lemon
SPONGE CAKE
eggs granulated sugar vanilla extract AP flour fine sea salt lemon poppy seeds
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Ingredients
ICING
unsalted butter cream cheese powdered sugar heavy whipping cream vanilla lemon juice
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STEP 1:
For the simple syrup, boil water and sugar. Once the sugar is dissolved, remove it from the heat. Mix in the lemon juice and cool.
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STEP 2:
For the sponge cake, whisk the eggs until frothy. Stream in sugar and beat until meringue reaches stiff peaks.
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STEP 3:
Add in the egg yolks and vanilla and mix. Sift in the flour and mix in the salt, lemon juice, zest and poppy seeds until fully incorporated.
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STEP 4:
Distribute the batter among three 8-inch prepared pans. Bake for 22 min. Flip the cakes over on a tea towel to cool.
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STEP 5:
For the frosting, mix the butter and cream cheese until it becomes pale and fluffy. Add in the vanilla and lemon juice.
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STEP 6:
Add in the powdered sugar and salt and whip until combined. Turn up speed for 2 minutes then reduce. Stream in heavy whipping cream.
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STEP 7:
To assemble, place the sponge cake upside down on a cake stand and poke holes with a fork. Soak the cake with 1/3 of the simple syrup.
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STEP 8:
Spread 1/4 of the frosting on top. Repeat soaking and frosting with the next two layers. Refrigerate for 1 hr and frost the outside of the cake.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe