This Lemon Poppy Seed Cake Is So Good #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F with the rack in the center. Butter the sides and base of two 9-inch cake pans and line each base with a parchment round.
2. In a large bowl, cream 12 tablespoons softened butter and 1 cup sugar on high with an electric mixer for 2 minutes. Add the eggs one at a time, mixing until just combined.
3. In a small bowl, whisk together 2 cups flour, 2½ teaspoons baking powder and 2 tablespoons poppy seeds. Add half of this mixture and mix until just combined.
4. Mix in 1 tablespoon lemon juice, 1 tablespoon lemon zest and 1 teaspoon vanilla until just combined. On low speed, add ½ cup buttermilk, then mix in the rest of the flour mixture until no lumps remain. Divide between the pans and spread evenly.
5. Bake at 350°F for 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then turn out onto wire racks, remove the parchment and cool to room temperature.
6. Make the frosting: beat 1 cup softened butter on high for 2 minutes until smooth. Beat in 4 oz softened cream cheese until completely smooth. Add 4 cups powdered sugar, 3 tablespoons lemon juice and 1 teaspoon vanilla and beat on high for 5 minutes until whipped and fluffy.
7. Once fully cooled, set one layer on a platter and spread about a third of the frosting over it. Place the second layer flat side up and spread another third over the top and sides. Optionally press poppy seeds onto the edges. Pipe the remaining third on top as desired.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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