Lemon Poppy Seed Cake with Lemon Buttercream

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.
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  1. Preheat oven to 350°F. Prepare two 8 x 2-inch cake pans with vegetable pan spray.
  2. 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.
  3. 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 .


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