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Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting
Dessert

Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting

1 u 25 minVoor 12Nutri-Score D€€
van @butternutbakery15 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • granulated sugarVoorraadkast250 g
  • lemon zest (zested (from 2 lemons))Groente en fruit2 stukken
  • unsalted butter (softened)Zuivel115 g
  • neutral oilVoorraadkast60 ml
  • eggs (room temperature)Zuivel3 stukken
  • fresh lemon juice (freshly squeezed)Groente en fruit60 ml
  • vanilla extractVoorraadkast10 ml
  • all-purpose flourGranen150 g
  • cake flourGranen100 g
  • baking sodaVoorraadkast3 g
  • baking powderVoorraadkast6 g
  • saltKruiden en specerijen3 g
  • poppy seedsNoten en zaden25 g
  • milk (room temperature)Zuivel120 ml
  • sour cream (room temperature)Zuivel120 g
  • cream cheese (softened)Zuivel200 g
  • powdered sugar (sifted)Voorraadkast120 g
  • lemon curd (store-bought or homemade)Voorraadkast150 g

per portie

Voedingswaarden

280kcal

Koolhydraten
33 g
Eiwitten
4 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Taartvorm
  • Oven
  • Afkoelrooster
  • Handmixer

stap voor stap

Bereiding

  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.
    Stap 1

  2. Cream the butter, oil and sugar

    • Add the softened butter and the oil to the lemon sugar.
    • Beat until light and fluffy.
    Stap 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.
    Stap 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.
    Stap 4

  5. Mix the milk and sour cream

    • Stir the milk and sour cream together in a small bowl until smooth.
    Stap 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.
    Stap 6

  7. Bake the cake

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

  8. Make the cream cheese frosting

    • Beat the softened cream cheese with the powdered sugar until smooth and creamy.
    Stap 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.
    Stap 9
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