Lemon Poppy Seed Cake w. Buttercream Frosting

And another lemon bites the dust. But this time accompanied by some poppy seeds and buttercream frosting. I used the last of the butter to make this frosting and had just enough to cover the cake thinly. Which turned out okay anyway cause the buttercream isn’t overpowering and with the lemon it’s a good sweet/sour mix.

The recipe I followed was from Life, Love and Sugar. It was an easy recipe to follow and makes enough batter for a three layer cake. Great taste and moistness. The Buttercream Frosting recipe came from AllRecipes.com. Tasty frosting and makes just enough to cover a 3-layer cake (thinly).


Lemon Poppyseed Cake:

– 2 1/2 Cups All-Purpose Flour
– 1 3/4 tsp Baking Powder
– 1/4 tsp Baking Soda
– 1/2 tsp Salt
– 1/2 Cup Butter, Room Temperature
– 1/2 Cup Vegetable Oil
– 1 1/2 Cups Sugar
– 1/2 tsp Vanilla Extract
– 4 Large Eggs
– 3/4 Cup Milk
– 1/2 Cup Lemon Juice
– 2 Tbsp Lemon Zest
– 2 Tbsp Poppyseeds

Buttercream Frosting:
– 1/2 Cup Butter, Room Temperature
– 1 1/2 tsp Vanilla Extract
– 2 Cups Powdered Sugar
– 2 Tbsp Milk

Preheat oven to 350 degrees F. Prepare three 8-inch cake pans by spraying them with non-stick spray. Set aside til needed.

In a medium size mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.

In another medium size mixing bowl combine the butter and sugar together. Mix with a wooden spoon until crumbly and well combined. Then add eggs to the mixture. Mixing each one in one at a time to ensure they’re being combined well. After the eggs, add the vegetable oil, milk, vanilla, and lemon juice. Mix well. Then add zest and poppyseeds. Mix until batter is smooth.

Add the dry ingredients to the wet ingredients and mix until mixture is smooth. Make sure there isn’t any rogue flour mixture left to be mixed in.

Evenly distribute batter between 3 cake pans. Bake for 22 – 24 minutes.

Remove from oven and let cool. (I put the cake in the freezer to quicken the cooling process)

In a medium size mixing bowl combine frosting ingredients and mix well so that there is no clumps of butter or sugar left behind.

Frost the cake after cooled so that buttercream frosting won’t melt. Then enjoy!

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