Lemon-poppyseed cake with cream cheese and lemon curd icing – Food & Home Magazine
Has it o-curd to you that when life hands you lemons, you can shake and bake it into this delicious lemon-poppyseed cake with cream cheese and lemon curd icing?
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Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Fine-mesh sieve
- Skewer
- Pot
- Measuring cup
- Measuring spoon
- Kitchen scale
- Serving platter
- Cake stand
- Wooden spoon
- Microplane
- Chef's knife
- Cutting board
Ingredients
- <h3>CAKE</h3>
- 225g castor sugar
- 110g butter, softened
- 2 eggs
- 200g cake flour
- 45ml (3 tbsp) poppyseeds
- zest of 2 lemons
- 5ml (1 tsp) baking powder
- pinch salt
- 125ml (. cup) milk
- <h3>LEMON SYRUP</h3>
- 40g sugar
- 80ml (⅓ cup) lemon juice
- 30ml (2 tbsp) water
- <h3>ICING</h3>
- 1 x 230g tub cream cheese, at room temperature
- 50g lemon curd
- lemon wedges, to decorate
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