Lemon & Poppy Seed Cake

Pop Roc Parties Lemon and Poppy Seed CakeIt’s no secret I LOVE baking, especially when I have guests coming it’s always a great way to try out something new!

Years ago I use to make lemon and poppy-seed muffins sprinkled with sugar and saturated with lemon juice, sadly I stopped making them as I was the only one who would eat them

Pop Roc Parties Lemon and Poppy Seed Cake Flatlay

So when I was planning my PARTY FLATLAYS for April, the theme was CAKE.

I really wanted something quite contrasted that would be easy to whip up (I’m no cake decorator!!)

I thought I would try lemon with contrasting poppy seeds and then a pink icing to contrast the yellow of the cake

Pop Roc Parties Lemon and Poppy Seed Cake with HandHere is my take on a Lemon and Poppy Seed Cake:

LEMON & POPPY SEED LAYER CAKE with PLUM CREAM CHEESE ICING RECIPE

This recipe makes a three-layered 20cm cake, you can half the recipe if you like

INGREDIENTS

2/3 Cup poppy seeds or two boxes of poppy seeds

1 1/2 Cups milk

4 Cups plain flour

2 Teaspoons of baking powder

400 Grams softened, diced butter

Finely grated zest from one large lemon

1 Cup of castor sugar

6 Free-range eggs

½ Cup freshly squeezed lemon juice

SYRUP

½ Cup castor sugar

3/4 Cup freshly squeezed lemon juice

Shredded zest from one large lemon

METHOD:

Pre-heat oven to 160C 

Grease and line three 20cm round cake tins

Mix milk and poppy seeds in a small bowl; set aside.

Place butter, sugar and rind in bowl of electric mixer and mix until combined.

Scrape down sides of bowl, then beat in eggs one at a time.

Add flour, lemon juice, and milk poppy-seed mixture and stir until just combined.

Scrape into the pan and bake for around 40-50 minutes

[if cake browns too quickly cover loosely with foil].

When cake is ready leave in tin.

Meanwhile, make syrup: place all ingredients into small saucepan and stir over low heat until sugar dissolves.

Increase heat and boil for five minutes or until thick.

Using a skewer make a few holes in cake then pour over the syrup.

BLACK DORIS PLUM CREAM CHEESE

Can of black Doris plums

250 Grams cream cheese (not lite)

150 Grams soft butter

320 Grams icing sugar

1 Teaspoon of vanilla extract

Separate about 5 plums from the juice and remove the stones

Whip the cream cheese and butter together in a stand mixer until smooth

Gradually add the icing sugar, then plums and vanilla extract once the icing is creamy and thick, add a spoonful of plum juice until you reach the desired pink tone

Once the cakes have cooled assemble, ice with the plum cream cheese icing and drizzle with extra plum juice.

x Enjoy

Save