Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Lemon Poppy Seed Cake
This small batch lemon poppy seed cake is a tender and moist cake full of poppy seeds, topped with an amazing lemon curd buttercream and serves 2-4 people.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
1
hour
hour
Servings
4
servings
Calories
731
kcal
Author
Leigh Anne Wilkes
Equipment
Cake Pan (6in)
Measuring Cups
Measuring Spoons
Ingredients
Lemon Curd
1
egg
1/3
cup
sugar
2
Tbsp
lemon juice
1/2
Tbsp
lemon zest
Poppyseed Cake
6
Tbs
butter
softened
1
egg
1
Tbsp
oil
canola or vegetable oil
3/4
cup
sugar
1
tsp
vanilla
1/3
cup
plain greek yogurt
or sour cream
1/4
tsp
salt
1
tsp
baking powder
1
cup
all purpose flour
1
Tbsp
poppy seeds
2
Tbsp
milk
whole milk or 2 percent.
Lemon Curd Buttercream Frosting
1/2
cup
butter
softened
1/4
cup
lemon curd
1
tsp
vanilla extract
3
cups
powdered sugar
Instructions
Lemon Curd
Combine egg, sugar, lemon juice and lemon zest in a small sauce pan.
Place butter in a bowl with a mesh strainer over it.
Stir constantly over medium heat until it comes to a low boil and thickens up.
Remove from heat and pour through mesh trainer over butter.
Stir until butter melts.
Cover with plastic wrap, let wrap touch the surface of the lemon curd. This will prevent a skin from forming on the lemon curd.
Poppy seed Cake
Preheat oven to 350 degrees F.
Grease and flour a 6 inch cake pan. Line the bottom with wax paper or parchment paper
In a bowl
combine butter and beat until creamy.
Add
in oil, egg, sugar, vanilla, sour cream and mix to combine
Pour
in flour, salt, and baking powder.
Pour
batter into a prepared inch cake pan
Bake for 30-35 minutes or until a toothpick comes out clean.
Lemon Buttercream Frosting
Combine
softened butter, cooled lemon curd and vanilla extract.
Beat
until smooth.
Add in powdered sugar and enough milk or cream to make a good spreading consistency.
Frost cooled cake.
Video
Notes
Tips from Leigh Anne
First,
make the lemon curd first so it can cool before adding it to the frosting. To speed up the process put it in the freezer for 10 minutes or so.
Second,
make the cake and while it is baking mix up the frosting.
Third,
assemble the frosting and frost the cake.
Nutrition
Calories:
731
kcal
|
Carbohydrates:
113
g
|
Protein:
5
g
|
Fat:
30
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
99
mg
|
Sodium:
328
mg
|
Potassium:
141
mg
|
Fiber:
1
g
|
Sugar:
96
g
|
Vitamin A:
871
IU
|
Vitamin C:
3
mg
|
Calcium:
65
mg
|
Iron:
1
mg