Lemon Poppy Seed Cake with Creamy Citrus Frosting (Easy 55-Min Recipe)
A light, zesty cake infused with lemon and poppy seeds, topped with creamy lemon frosting and garnished with fresh citrus and mint.
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Cooking tools:
- Food processor
- Serrated vegetable peeler
- Stand mixer
- Baking pan
- Parchment paper
- Cooling rack
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Whisk
- Sifter
- Toothpick
- Airtight container
- Citrus press
- Paper towel
- Offset spatula
- Plate
- Cake pan
- Fork
Ingredients
- 3 cups cake flour (or all purpose flour)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- Zest of 1 lemon (yellow part only)
- 1 cup unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 tsp lemon paste (optional)
- 1 cup buttermilk
- 1/3 cup fresh lemon juice
- 6 cups confectioner's sugar, sifted
- 6-8 Tbsp fresh lemon juice
- 1/4 cup poppy seeds
- Yellow gel food coloring (optional, one small drop)
- Very thin lemon slices
- Fresh mint leaves
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