Lemon Poppy Seed Cake with Lemon Buttercream Recipe
For whenever you need a little taste of summer. Lemon and poppy seeds are combined for a cake with a light, refreshing flavor and then topped with a zesty lemon buttercream frosting. A simple piped border of large pulled-out dots makes it as pretty as it is delicious.
Preheat oven to 350° F. Grease and flour two 8 x 2 inch round cake pans, line with parchment paper.
In large bowl, combine flour, baking powder, baking soda, salt, poppy seeds and lemon zest; mix well and set aside.
Cream butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Add sour cream, milk, lemon juice and vanilla extract; mix well. Fold in flour mixture.
Pour batter into prepared pans and bake for 42-48 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan on cooling rack, then remove from pan and place on rack to cool completely.
Torte cakes. Ice each layer with lemon buttercream, then crumb coat sides for a naked cake effect.
Prepare decorating bag with tip 2A and fill with icing. Spatula ice top of cake, then pipe a border of large pulled dots all around the edge using tip 2A.