The idea for the Poppy Seed Cake came long before its final realization. Several times Jeff mentioned a few times about this cake that I, frankly, had not even heard. He told of stories how they had eaten such a cake in the army and how much he loved it. He showed me on the internet a picture of the cake and I decided to make it one day. And that day came. The reasons were really many. Jeff had returned to Bulgaria after a one month stay in Greece (a long story 🙂 ), and I had successfully defended my PhD at the Academy of Economics in Svishtov (that’s an even longer 5-year story 🙂 ).
He did not know that I would prepare this cake and when we went to their apartment and he saw his favorite American pastry on the tray, he jumped like a little kid with joy! And, in his opinion, it tasted even better than the original one!
Honestly, I did not expect anything from the American culinary industry to be very complicated, but the preparation of this pastry was a serious challenge. It took me almost a whole day, but it was worth it!
Because it was a surprise, I had to deal with the search of the recipe myself. I used this one (Lemon Poppy Seed Cake). I found it very detailed and I did not have to change anything in the ingredients because we had everything here.
INGREDIENTS:
DIRECTIONS:
Preheat oven to 350 F (180C). Butter and lightly flour three 8″ (20-26 cm) round pans. Line with parchment paper circles.
Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.
With the mixer on low, add eggs one at a time. Mix well after each egg.
Add vanilla extract. Mix to combine.
Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.
Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan.
Bake for 25-27 minutes, until toothpick inserted into center comes out clean.
Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
Add vanilla, lemon zest and juice and mix until combined.
Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip on medium until smooth and slightly fluffy. Overmixing will result in a thinner frosting because the butter and cream cheese will be too warm and soft.
Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.
If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.
Decorate with lemon slices, a sprinkle of poppy seeds and edible flowers, if desired.
Store in refrigerator. Serve at room temperature.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Preheat oven to 350 F (180C). Butter and lightly flour three 8″ (20-26 cm) round pans. Line with parchment paper circles.
Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.
With the mixer on low, add eggs one at a time. Mix well after each egg.
Add vanilla extract. Mix to combine.
Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix.
Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan.
Bake for 25-27 minutes, until toothpick inserted into center comes out clean.
Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
Add vanilla, lemon zest and juice and mix until combined.
Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip on medium until smooth and slightly fluffy. Overmixing will result in a thinner frosting because the butter and cream cheese will be too warm and soft.
Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.
If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.
Decorate with lemon slices, a sprinkle of poppy seeds and edible flowers, if desired.
Store in refrigerator. Serve at room temperature.
