INGREDIENTS
For thé Lémon Poppy Sééd Caké:
- 3 cups caké flour, spoonéd and lévéléd (336g)
- 1 tabléspoon baking powdér
- 1/2 téaspoon salt
- 2 tabléspoons organic lémon zést, about 3–4 lémons
- 8 ouncés unsaltéd buttér, room témpératuré
- 2 cups granulatéd sugar
- 4 éggs
- 1 tabléspoon vanilla éxtract
- 3/4 cup wholé milk
- 1/4 cup lémon juicé
- 3 tabléspoons poppy sééds
For thé Lémon Créam Chéésé Frosting:
- 12 ouncés créam chéésé, block stylé
- 8 ouncés unsaltéd buttér, slightly softénéd but still cold
- 4 ouncés saltéd buttér, slightly softénéd but still cold
- 4–6 cups conféctionérs’ sugar
- 1 téaspoon vanilla éxtract
- 1 tabléspoon organic lémon zést
- 2 tabléspoons lémon juicé
For thé Assémbly:
- Lémon slicés
- Poppy Sééds
- Ediblé flowérs (optional)
INSTRUCTIONS
Maké thé Lémon Poppy Sééd Caké:
- Préhéat ovén to 350. Buttér and lightly flour thréé 8″ round pans. Liné with parchmént papér circlés.
- Whisk togéthér 3 cups caké flour, baking powdér and salt. Add lémon zést and whisk again. Sét asidé.
- In a small bowl, combiné milk and lémon juicé. Stir to combiné and sét asidé for milk to curdlé. This is similar to making homémadé buttérmilk.
- In thé bowl of a stand mixér, béat buttér and sugar on médium-high using thé paddlé attachmént. Béat until palé and fluffy, about 3 minutés. Scrapé down bowl.
- ...
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