Lemon Poppyseed Cake
There's nothing quite like a fresh lemon flavoured cake for tea time is there? Add some poppyseed and cream cheese frosting to the mix and we've got ourselves a deal. This beautiful lemon poppyseed cake is such an easy Thermomix recipe and whipped up in no time. To get the best results with my icing I tend to refrigerate the cream cheese icing for at least 1 hour in the piping bag before piping it or using it to decorate the cake. You could also freeze for 30 minutes. It ensures that the cream cheese has the right consistency and is not too soft when trying to apply to the cake.
To make this gorgeous cake I used my 20cm push pan cake tin with my reusable cake liner. They are wonderful and it means you don't have to line the cake tin with greaseproof paper or grease it with any butter. Just a convenient and reusable solution.
- 2 lemons zest only
- 225 g unsalted butter in small chunks
- 225 g caster sugar
- 225 g plain flour
- 4 large eggs
- 1 tsp vanilla extract
- 40 g lemon juice
- 1 Tbsp baking powder
- 1 pinch salt
- 50 g whole milk
- 40 g poppyseed + extra for decoration
Cream Cheese Frosting
- 1 lemon zest only
- 120 g unsalted butter in small chunks
- 250 g cream cheese
- 500 g icing sugar
- 20 g lemon juice
- 5-8 yellow edible violas optional
Place the lemon zest in the mixing bowl. Blitz 10 Sec. / Speed 10. Scrape down using a spatula.
Add the butter to the mixing bowl. Cream 20 Sec. / Speed 5. Add the caster sugar, plain flour, eggs, vanilla extract, lemon juice, baking powder, salt, whole milk and poppyseed and combine 20 Sec. / Speed 5.
At this point sometimes you get a big air pocket in your batter that you need to pop with a spatula. This is due to the air being whipped into the batter in the mixing bowl. Scrape the mixture and mix again 20 Sec. / Speed 5.
Pour half the batter into the prepared tin and bake for 35-45 minutes until a skewer inserted comes out clean. Do not open the oven door for at least the first 20 minutes, you will risk getting a deflated cake. Cover the remaining batter in the mixing bowl with a silicone lid.
Meanwhile, clean the mixing bowl. Place the lemon zest in the mixing bowl. Blitz 10 Sec. / Speed 10. Add the butter and mix 20 Sec. / Speed 5. Insert the butterfly whisk attachment. Add the cream cheese, icing sugar and lemon juice. Whisk 20 Sec. / Speed 4. If the mixture is not fully incorporated, scrape down using a spatula and mix again 10 Sec. / Speed 4. Pour the icing into a piping bag fitted with a large plain nozzle and refrigerate for at least 1 hour. You can also freeze the icing at this stage and simply defrost in the fridge before you need it.
Once the cake is baked, remove from the oven, place on a wire cooling rack and leave to cool for 5 minutes before removing the tin and liner. Wash the liner and tin and repeat the baking process with the remaining batter.
Once all cakes are baked and cooled, you can assemble your cake. Start by piping a dollop of the refrigerated icing on the bottom of a cake plate. Add the first base. Pipe over half of the icing, then add the second base and pipe over the remaining icing. Decorate as you like, then refrigerate for at least 1 hour. Before serving, decorate with some violas and poppyseed. Keep the cake refrigerated for up to 3 days.
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