Lemon Poppy Seed Cake
Ingredients
The cake
-
2 ¾
cups
cake flour
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
¾
tsp
salt
-
3 ½
Tbsp
poppy seeds
-
¾
cup
unsalted butter
-
1 ¾
cups
Wholesome Organic Cane Sugar
-
2
Tbsp
fresh lemon zest
-
¼
cup
canola oil
-
4
large
eggs
-
1
tsp
lemon extract
-
½
tsp
vanilla extract
-
1 ⅓
cups
buttermilk
-
2
Tbsp
fresh lemon juice
Simple syrup
-
2
Tbsp
fresh lemon juice
-
1 ½
Tbsp
Wholesome Organic Cane Sugar
Cream cheese frosting
-
¾
cup
butter
-
1
pkg
cream cheese
-
½
tsp
vanilla extract
-
1
pkg
Wholesome Organic Powdered Sugar
Instructions
- Preheat the oven to 350°F and prepare the cake pans.
- Mix the dry ingredients in a large bowl and set aside.
- Cream together the butter, sugar, and lemon zest until fluffy.
- Add the canola oil and eggs, then mix in the lemon and vanilla extracts.
- Combine the buttermilk and lemon juice in a measuring cup.
- Add the flour mixture and buttermilk mixture to the butter mixture in stages, mixing until combined.
- Divide the batter between the prepared pans and bake until a toothpick comes out clean.
- Remove the cakes from the oven and brush with simple syrup while warm.
- For the frosting, cream together the butter and cream cheese until smooth, then mix in vanilla and powdered sugar until fluffy.
- Frost the cooled cakes with the cream cheese frosting.
Nutrition Facts (estimated)
Servings
14
Calories
634
Total fat
32g
Total carbohydrates
81g
Total protein
5g
Sodium
331mg
Cholesterol
119mg
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