Lemon Poppy Seed Cake With Cream Cheese Frosting

Lemon Poppy Seed Cake With Cream Cheese Frosting

This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist & deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds & topped with cream cheese frosting – it’s the perfect dessert for lemon lovers!

INGREDIENTS:

LEMON POPPY SEED CAKE

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream, room temperature
  • 3 tablespoons lemon zest, freshly grated
  • 1/4 cup freshly squeezed lemon juice
  • 2-4 tablespoons poppy seeds (I used 3 tablespoons)

CREAM CHEESE FROSTING

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

DIRECTIONS:

FOR THE LEMON POPPY SEED CAKE

  1. Preheat the oven to 350F degrees. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl beat together the butter and sugar until fluffy. Then beat in the eggs and vanilla.
  3. In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
  4. Using the electric mixer on low speed, beat about 1/2 of the sour cream into the butter mixture followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl. Repeat the process with the rest of the sour cream and flour mixture.
  5. Fold in the lemon zest, lemon juice and poppy seeds using a large rubber spatula or wooden spoon.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

FOR THE CREAM CHEESE FROSTING

  1. Once the cake is cooled, make the frosting.
  2. In a large bowl, beat together the butter and cream cheese until evenly combined. Then slowly beat in the powdered sugar followed by the vanilla & lemon juice.
  3. Frost the cooked cake using a flat edge knife & serve

*Leftovers can be stored in an airtight container in the fridge for 3-5 days or on the counter.

NUTRITION INFORMATION
Yield: 15-18, Serving Size: 1
Amount Per Serving:  Calories: 376 Calories Total Fat: 18g Cholesterol: 77mg Carbohydrates: 51.2g Fiber: 0.8g Sugar: 37.2g Protein: 3.8g

Source : https://ohsweetbasil.com/lemon-poppy-seed-cake-with-cream-cheese-frosting-recipe/

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