Lemon Poppyseed Cake
Ingredients
Lemon Poppyseed Cake
- 2½ cups all purpose flour
- 1¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 1½ cups sugar
- ½ tsp vanilla extract
- 4 large eggs
- ¾ cups milk
- ½ cup fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 tbsp poppy seeds
Lemon Cream Cheese Frosting
- 16 oz crean cheese
- ¾ cup butter, room temperature
- 8 cups powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F. Grease cake pans with oil and set aside.
- In a standing mixer with a paddle attachment, combine eggs, sugar, oil, and vanilla extract until combined.
- In a separate bowl, whisk together flour , baking powder, lemon zest, poppyseeds, and salt. Alternate pouring the flour mixture and buttermilk into the wet ingredients, mixing only until combined.
- Divide batter evenly among prepared pans and bake for 25 minutes, or until a knife inserted in the cake tester comes out mostly clean. Allow cakes to cool completely before frosting.
- To make frosting, cream butter and cream cheese in a standing mixer fitted with a paddle attachment. Slowly add in powdered sugar and milk and mix for about 30 seconds on high speed.
- Frost the cake, adding about 1 cup of frosting in between each layer, using the remaining frosting for the outside of the cake. Decorate with twisted lemon slices & lemon zest!