In this video I’m sharing my lemon poppy
seed cake recipe, so stay tuned. For this lemon poppy seed cake you’re gonna need
three cups of sifted and then measured all-purpose flour, one tablespoon of
baking powder, 1/2 teaspoon of salt, 1/2 pound of butter, 2 cups of granulated
sugar, 5 whole eggs ,1 cup milk, 1 teaspoon of vanilla, 1/4 cup of lemon juice, fresh
squeezed if possible, one teaspoon of lemon zest, and 1/4 cup of poppy seeds.
Start by pouring the milk and the poppy seeds into a small saucepan. Heat to just
before the boiling point. This is called scalding. What this does is it brings out
the flavor of the poppy seeds. Put that aside for at least 15 minutes to cool.
While the milk and the seeds are cooling put your softened butter and sugar and
your lemon zest into your mixing bowl and beat that until it lightens up a
little bit. Add your 5 eggs one at a time and mix after each addition.
Be on the lookout for any eggshell pieces. Scrape the bowl down a couple of times
during this mixing process. Mix the dry ingredients and give it a stir. Now add
the flour mixture and the milk and seeds alternately to the egg butter and sugar
mixture mixing after each addition and scraping the bowl down in between. Now add the vanilla and lemon juice. Once
it’s all in the bowl beat for one to two minutes.
Fill your pans. I’m using six inch pans here and I’m filling them about halfway. For these three inch deep pans they get
filled about a third of the way. It’s about at one and a half cups per pan.
Bake the cakes in the 325 to 350 oven . I use 325 and I have a convection, until
they bounce back or a toothpick comes out clean when it’s inserted in the
center. Here’s what they look like. I prefer mine pale. Once the cakes are cooled remove them
and wrap them and refrigerate or put them in the freezer if you’d like. To
make a delicious syrup for your cakes, squeeze the juice of two lemons into a
bowl strain the juice to get any of the tiny seeds and the pulp out and then add
1/4 to 1/2 cups of sugar. Blend that together. Now split your cake layers if
you want a four layer cake. This cake is good even if it’s just to layer with the
lemon curd in between, but I decided to do a four layer for this one. Brush the
lemon mixture over each layer filling each with luscious lemon curd, and I’ll
leave the link to that recipe below in the description box and at the end of
the video for you. If this was a wedding cake I would make
sure to place a damn of buttercream around each layer or I would mix the
lemon curd with buttercream and use that as my filling. The lemon curd tends to be
a little slippery so just be careful if you’re doing a larger cake or a tiered
cake. Now frost and decorate your luscious lemon poppy seed cake. I will
share with you how I made this buttercream textured painting on the
side in another video. Look at these beautiful rich layers of the lemon poppy
seed cake and lemon curd. It’s incredibly moist the lemon flavor really comes
through, and there’s a slight crunch from the poppy seed. This cake gets a huge
thumbs up. I love this cake and I think you’ll love it too.
So give it a try and let me know how it goes. Stay tuned because I have a lot
more great videos coming. Make sure to click the subscribe button if you
haven’t already done so and also the notification bell. Check out the free
gift link below and links to other relevant tutorials in the description
box. Have a great day and thanks so much for watching and I’ll see you next week 🙂