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Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting
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Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting

1 h 25 minPara 12Nutri-Score D€€
de @butternutbakery14 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • granulated sugarDespensa250 g
  • lemon zest (zested (from 2 lemons))Frutas y verduras2 piezas
  • unsalted butter (softened)Lácteos115 g
  • neutral oilDespensa60 ml
  • eggs (room temperature)Lácteos3 piezas
  • fresh lemon juice (freshly squeezed)Frutas y verduras60 ml
  • vanilla extractDespensa10 ml
  • all-purpose flourCereales150 g
  • cake flourCereales100 g
  • baking sodaDespensa3 g
  • baking powderDespensa6 g
  • saltEspecias3 g
  • poppy seedsFrutos secos y semillas25 g
  • milk (room temperature)Lácteos120 ml
  • sour cream (room temperature)Lácteos120 g
  • cream cheese (softened)Lácteos200 g
  • powdered sugar (sifted)Despensa120 g
  • lemon curd (store-bought or homemade)Despensa150 g

por ración

Nutrición

280kcal

Carbohidratos
33 g
Proteínas
4 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Molde para bizcocho
  • Horno
  • Rejilla de enfriamiento
  • Batidora de varillas

paso a paso

Preparación

  1. Infuse the sugar with lemon zest

    • Combine the sugar and lemon zest in a bowl.
    • Rub the zest into the sugar with your fingertips until fragrant and moist, releasing the lemon oils.
    Paso 1

  2. Cream the butter, oil and sugar

    • Add the softened butter and the oil to the lemon sugar.
    • Beat until light and fluffy.
    Paso 2

  3. Add the eggs, lemon juice and vanilla

    • Beat in the eggs one at a time.
    • Mix in the fresh lemon juice and vanilla extract.
    Paso 3

  4. Combine the dry ingredients

    • Whisk together the all-purpose flour, cake flour, baking soda, baking powder, salt and poppy seeds in a separate bowl.
    Paso 4

  5. Mix the milk and sour cream

    • Stir the milk and sour cream together in a small bowl until smooth.
    Paso 5

  6. Alternate wet and dry ingredients

    • Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with the dry ingredients.
    • Mix until just combined, then fold in the remaining dry ingredients.
    Paso 6

  7. Bake the cake

    • Pour the batter into a prepared cake pan.
    • Bake at 175 °C until a skewer comes out clean.
    Paso 7

  8. Make the cream cheese frosting

    • Beat the softened cream cheese with the powdered sugar until smooth and creamy.
    Paso 8

  9. Frost and swirl with lemon curd

    • Let the cake cool completely on a cooling rack.
    • Spread the cream cheese frosting over the top.
    • Swirl the lemon curd through the frosting.
    Paso 9
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