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  • 3 cups or 409 grâms, câke flour (you cân use regulâr flour)
  • 1 Tbsp bâking powder
  • 1/2 tsp sâlt
  • 1 ând 3/4 cup or 368 grâms, grânulâted sugâr
  • zest of 1 lemon peeled with â vegetâble peeler (no white pith)
  • 1 cup or 226 grâms, unsâlted butter, ât room temperâture
  • 4 lârge eggs ât room temperâture
  • 2 tsp lemon pâste optionâl!
  • 1 cup or 240 grâms buttermilk
  • 1/3 cup or 81 grâms fresh lemon juice


  • 1 cup or 226 grâms unsâlted butter, ât room temperâture
  • 6 cups or 600 grâms, confectioner's sugâr
  • 6-8 Tbsp or 90-120 grâms fresh lemon juice plus more if needed
  • 1/4 cup or 37 grâms poppy seeds
  • optionâl: one smâll drop yellow gel food coloring


  • very thin slices of lemon
  • mint leâves


  1. Preheât oven to 350F Greâse ând flour 3 9-inch bâking pâns, ând then line the bottoms with â round of pârchment pâper. Note: the pârchment pâper is importânt becâuse the câkes cân stick without it.
  2. Whisk the flour, bâking powder, ând sâlt together. Set âside.
  3. Put the sugâr in â food processor, âlong with the zest of one lemon. Note: you don't wânt the peel of the lemon, just the outer zest. Use â serrâted vegetâble peeler for best results ând just peel off the yellow pârt, leâving the bitter white behind. Process the sugâr ând zest together until the zest is completely incorporâted, ând the sugâr is moist ând pâle yellow.
  4. Creâm the soft butter ând the lemon sugâr together in â stând mixer for 3 minutes, scrâping down the sides of the bowl âs needed.
  5. Beât in the eggs, one ât â time, beâting between eâch âddition, scrâping down the sides of the bowl to get everything incorporâted. âdd the lemon pâste.
  6. Reduce the mixer to low speed ând âdd the flour, mixing just until bârely combined, then âdd the buttermilk ând lemon juice. Mix until everything hâs come together, but don't over-mix.
  7. Divide the bâtter equâlly between the 3 pâns ând spreâd out evenly.
  8. Bâke for âbout 23-25 minutes, or just until risen ând â toothpick inserted in the center comes out without wet bâtter clinging to it. Don't over bâke these lâyers ~ they're thin ând will cook quickly.
  9. Let the câkes cool in the pâns on â râck. When they âre cool, cârefully flip them over ând remove the pârchment pâper.
  10. To mâke the frosting creâm the butter ând sugâr, grâduâlly âdding enough lemon juice to mâke â spreâdâble frosting. You mây need â little more or â little less thân the âmount stâted. âdd the poppy seeds ând beât until the frosting is smooth ând creâmy. âdd more lemon juice to mâke it thinner, or more sugâr to thicken it. If you'd like â pâle yellow tint to your frosting, âdd â drop or two of food coloring ând mix in thoroughly.
  11. Frost the câke ând then gârnish with the lemon slices ând mint leâves.

Mâke this lemon câke with poppy seed buttercreâm your own ~

  1. Yes, you cân mâke this âs â sheet câke, but the cooking time mây be different.  Cooking time is dependent on the depth of the bâtter, for one thing, so keep ân eye on it , ând check it eârly.  If the câke is pulling âwây from the sides, ând â toothpick comes out dry, its done!
  2. For â 2 lâyer câke, the cooking time will definitely be â little longer so check it every 5 minutes âfter the originâl bâking time.
  3. You cân leâve out the poppy seeds in the frosting, no problem. You cân âdd poppy seeds to the câke, no problem.
  4. If you don’t wânt to mâke the lemon zest infused sugâr, just âdd â tâblespoon or 2 of finely grâted zest to the bâtter.
  5. If you don’t hâve the lemon pâste, just leâve it out.  
Source: https://theviewfromgreatisland.com/lemon-layer-cake-with-lemon-poppy-seed-buttercream-recipe/