Lemon Poppyseed Cake With Lemon Cream Cheese Frosting | Golden Cloud

There's nothing quite like the taste of lemon poppyseed cake, especially when it's paired with a tangy lemon cream cheese frosting. This recipe is perfect for any occasion, whether you're celebrating a birthday or just looking for a sweet treat. Follow these simple steps for a dessert that will impress your guests!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppyseeds
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 cup buttermilk

Lemon Cream Cheese Frosting:

• 225g cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppyseeds.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon juice and zest.
6. Add flour mixture alternately with buttermilk, beginning and ending with the flour mixture.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
9. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Lemon Cream Cheese Frosting:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, beating well after each addition.
3. Mix in vanilla extract, lemon juice, and lemon zest.
4. Beat until frosting is smooth and creamy.

Tips for Success:

1. Make sure all ingredients are at room temperature before beginning.
2. Don't overmix the batter; mix just until the ingredients are combined.
3. Allow the cakes to cool completely before frosting.
4. To make the frosting easier to spread, refrigerate it for 30 minutes before using.