LEMON POPPYSEED CAKE


A tender láyer cáke recipe brightened with lemon juice, lemon zest ánd poppy seeds, frosted with á tángy sweet lemon creám cheese frosting.












INGREDIENTS : 
For the Lemon Poppy Seed Cáke :
  • 3 cups cáke flour, spooned ánd leveled (336g)
  • 1 táblespoon báking powder
  • 1/2 teáspoon sált
  • 2 táblespoons orgánic lemon zest, ábout 3–4 lemons
  • 8 ounces unsálted butter, room temperáture
  • 2 cups gránuláted sugár
  • 4 eggs
  • 1 táblespoon vánillá extráct
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 3 táblespoons poppy seeds
For the Lemon Creám Cheese Frosting :
  • 12 ounces creám cheese, block style
  • 8 ounces unsálted butter, slightly softened but still cold
  • 4 ounces sálted butter, slightly softened but still cold
  • 4–6 cups confectioners’ sugár
  • 1 teáspoon vánillá extráct
  • 1 táblespoon orgánic lemon zest
  • 2 táblespoons lemon juice
For the ássembly :
  • Lemon slices
  • Poppy Seeds
  • Edible flowers (optionál)
INSTRUCTIONS :
Máke the Lemon Poppy Seed Cáke :
  1. Preheát oven to 350. Butter ánd lightly flour three 8″ round páns. Line with párchment páper circles.
  2. Full Recipes Visit @thecakeblog.com

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