Lemon Poppy Seed Cake with Lemon Buttercream

For whenever you need a little taste of summer. Lemon and poppy seeds are combined for a cake with a light, refreshing flavor and then topped with a zesty lemon buttercream frosting. A simple piped border of large pulled-out dots makes it as pretty as it is delicious.

Amount12

Ingredients & Tools
Instructions

Ingredients

3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup poppy seeds
2 tablespoons lemon zest
1-1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
4 eggs
2 cups sour cream
1/4 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 batches of lemon buttercream
Lemon Buttercream Frosting Recipe

Supplies
{
Disposable decorating bags
2 8-inch round cake pans
Parchment paper
Standard Plastic Coupler for Standard-Sized Piping Tips $1.31
Angled spatula
Cooling grid

Instructions

Click to mark complete

Preheat oven to 350°F. Prepare two 8 x 2-inch cake pans with vegetable pan spray.
In large bowl, combine flour, baking powder, baking soda, salt, poppy seeds and lemon zest; mix well. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs one at a time until thoroughly combined. Add sour cream, milk, lemon juice and vanilla extract; mix well. Fold in flour mixture. Divide evenly between prepared pans.
Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on cooling grid. Turn cakes out on cooling grid; cool completely before decorating .