This classic lemon poppyseed cake for Fathers Day is the perfect dessert.
Lemon Poppyseed Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Mediterranean
This cake can be iced and filled with cream cheese icing or a lemon buttercream, dusted with icing sugar or glazed with a lemon glaze.
Ingredients
-
2 c flour
-
¼ c cornstarch
-
2 ½ tsp baking powder
-
½ tsp salt
-
¾ c butter, room temperature
-
¼ c oil (sunflower or canola)
-
1 ½ c sugar
-
3 tbsp lemon zest
-
4 eggs
-
1 c buttermilk
-
¼ c lemon juice
-
2 tbsp poppy seeds
-
1 pkg (8oz) cream cheese , softened
-
½ c butter , room temperature
-
3 c icing sugar
-
1 tsp vanilla
-
⅛ tsp salt
Cake
Cream Cheese Icing
Directions
Cake
Combine the flour, cornstarch, baking powder and salt.
Cream the butter, oil, sugar and zest for 2-3 minutes.
Add the eggs one at a time. Scrape down the bowl. Add the buttermilk and lemon juice.
Mix in the flour just until combined. Stir in the poppyseeds.
Place the batter in 2 prepared 8" pans if you want a layer cake or into a greased and floured bundt pan.
Bake at 350° for 30-35 minutes for the layer pans, longer for the bundt pan (until a toothpick inserted comes out clean).
Icing
Add all ingredients into a bowl.
Mix together until smooth.
Recipe Note
NOTE : I baked mine in individual bundt pans, used cream cheese icing and lemon curd. I used Mackays Lemon Curd that we sell in the grocery department.