lemon poppyseed cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 14
 
Ingredients
  • 1 c (2 sticks) plus 2 tbsp butter, at room temperature
  • 2 c sugar plus 2 tbsp (421 g)
  • 4 large eggs, at room temperature
  • 3¼ (390 g) c all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground vanilla beans
  • 2 tbsp poppy seeds
  • 1½ c buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 tsp lemon zest, meyer lemons are best
Instructions
  1. Preheat oven to 350 degrees. Prepare 2 x 6 inch round pans and 1 x 8 inch round cake pan by buttering them, lining the bottoms with rounds of parchment paper, then dusting them with flour and tapping out the excess.
  2. Beat the butter and sugar until it is pale yellow and fluffy, then add the eggs one at time, beating to combine.
  3. Stir the flour, baking powder, baking soda, salt, ground vanilla beans and poppy seeds together with a whisk in a large bowl and set aside. Mix the buttermilk, extracts, and zest together in a small bowl and set aside.
  4. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, mixing after each addition just until combined.
  5. Fill the 8 inch pan halfway with batter, then distribute the remaining batter evenly between the 6 inch pans, weighing if possible. Smooth the batter with a spatula and gently tap the pans on the counter to release any air bubbles.
  6. Bake for 20 minutes, then rotate the pans in the oven and bake for an additional 10 minutes, checking every 3 minutes for doneness. A toothpick inserted into the center of the cake should come out clean and the top should spring back to the touch. Be sure to check both the 6 inch and 8 inch cakes as they may have different cooking times. When they are done, place the cakes on cooling racks until the pans are cool enough to handle, then run a knife around the edges of the cake to loosen it and turn it out onto the cooling racks to come to room temperature. Assembly // Once the cakes are completely cooled, level them if desired and cut the 6 inch cakes in half horizontally with a cake cutter or serrated knife. Place the 8 inch layer on a cake board, serving plate or cake stand and spread with a thick layer of buttercream, smoothing it over the top and sides. Place the bottom of a 6 inch layer face up in the center of the 8 inch layer, then fill it with buttercream and place its other half on top. Spread with buttercream. Place the top of the last layer face up. Fill with buttercream, then place the last half face down (so the smooth, flat edge is facing up) on top. Smooth buttercream over the top and sides of the cake, decorate with flowers if desired, and serve at room temperature. Will keep in the fridge for 2 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/lemon-poppyseed-cake-with-blackberry-vanilla-bean-buttercream/