Lemon Poppyseed Cake With Strawberry Buttercream

Lemon Poppyseed Cake With Strawberry Buttercream



  • 2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2/3 cup lemon juice, fresh or bottled
  • 3/4 cup sour cream
  • 1 heaping Tbs poppyseeds


  • 1 1/2 cup diced strawberries
  • 1/4 cup sugar
  • 2 Tbs water
  • 1 cup butter
  • 1 cup shortening
  • 5-6 cups powdered sugar
  • 2-4 Tbs heavy cream

Strawberries and Lemon Peels for decorations


  1. Preheat oven to 350.
  2. In 2 9 inch cake pans line the bottom with parchment paper and then grease the sides with shortening. Set aside.
  3. In large bowl mix together your four, sugar, baking powder, baking soda and salt and whisk together until combined.
  4. With hand or stand mixer mix in your eggs, oil and lemon juice until blended. Slowly add in your sour cream and continue beating until incorporated.
  5. Pour evenly into prepared pans and bake for about 25 minutes or until golden and cake springs back when touched.
  6. Meanwhile to make your buttercream in sauce pan add your diced strawberries, sugar and water and bring to a gentle boil and reduce heat and simmer stirring often for about 15 minutes or until strawberries are reduced to a jam like state, remove from heat and let cool to room temp.
  7. Once cooled in large bowl mix together your butter and shortening until smooth.
  8. Add in your strawberry puree and blend until combined.
  9. Add in your powdered sugar 1 cup at a time until you reach desired consistency adding in your cream as you go to thin out.
  10. To assemble cakes place one of your cakes on a cake stand on a lazy susan or turntable (if desired) add about 3/4 cup of your buttercream to the top of the cake and spread to the sides.
  11. Layer the other cake on top of the frosting and working from the top down spread the majority (reserve about 1 cup of frosting for decorating) of the frosting around sides and over the top until smooth.
  12. Once you smooth out frosting, cut your extra strawberries into thin slices and place around bottom of cake.
  13. Using the remaining buttercream add to piping bag fitted with the large open star tip and pipe swirls around the top of cake.
  14. Garnish with lemon peels if desired.
  15. Keep refrigerated.

Source : https://www.tinselbox.com/lemon-poppyseed-cake/

Subscribe to receive free email updates: