Lemon Poppyseed Cake
Why I Love This Recipe
Ingredients You'll Need
CAKE:
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1 1/2 cups sugar
2 tablespoons freshly grated lemon peel
3 tablespoons fresh lemon juice
1 teaspoon vanilla
4 large eggs
1 cup buttermilk or plain low-fat yogurt
2 tablespoons poppy seeds
FROSTING:
1/2 cup butter
1 pound powdered sugar
2 tablespoons milk
1 tablespoon freshly grated lemon peel
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
Directions
To make cake, heat oven to 350 degrees. Grease and flour 2 8 or 9" round layer cake pans. Mix flour, salt, baking powder and baking soda. Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Beat in lemon peel, jjuice and vanilla. Add eggs one at a time, beating well after each. With mixer on low speed, add flour mixture in 3 additions alternately wiwth the buttermilk, beating well after each addition. Add poppy seeds with last of flour mixture. Pour into prepared pans. Bake 35 to 40 minutes until cake springs back when lightly touched and pick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Turn out on rack to cool completely. For frosting: beat butter in a medium size bowl with mixer until fluffy. With mixer on low speed gradually beat in powdered sugar and remaining ingredients until smooth and fluffy. To assemble, place 1 cake layer bottom side up on serving plate. Spread with about 1 cup frosting. cover with other cake layer, right side up. Frost sides then top of cake.
