Lemon Poppyseed Cake with Cream Cheese Frosting

Happy Passover! I come from what I like to call a “multi-culti” family, so we’re celebrating Passover tonight and Easter tomorrow. I agonized a bit over what to make for Passover dessert, since traditionally you’re not supposed to use flour. Unfortunately, past experiences trying to bake with matzo flour have never turned out too well. Ultimately, I decided to make a regular (flour) cake, since our Passover is more about spending time with family and friends and less about adhering to religious customs.

This gorgeous cake is light and lemony with the subtle crunch of the poppyseeds. The cream cheese frosting provides a not-too-sweet topping. This is one I’ll definitely be adding to my repertoire going forward! Many thanks to Lauren’s Latestย for this lovely recipe.

Lemon Poppyseed Cake

Lemon Poppyseed Cake with Cream Cheese Frosting

Ingredients:

  • 1 cup sugar
  • zest of 2 lemons
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup milk + 1/2 teaspoon white vinegar
  • 3 tablespoons lemon juice
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup melted butter
  • 3 oz softened cream cheese
  • 1/4 cup softened butter
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar

Instructions:

  1. Preheat oven to 350 degrees. Spray 9 inch cake pan with nonstick cooking spray and set aside.
  2. In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand.ย Stir in eggs and vanilla until smooth.
  3. In a liquid measuring cup, stir milk, vinegar and lemon juice together. Set aside.
  4. In a separate bowl, whisk flour, baking soda, baking powder and salt together to combine.
  5. Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter. Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and toothpick comes out clean after being inserted. Cool 15 minutes in cake pan before removing to rack to cool completely.
  6. For the frosting, whip all ingredients together until light and fluffy. Spread over cool cake and serve.

Lemon Poppyseed Cake

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