Lemon Layer Cake with Lemon Poppy Seed Buttercream


  • 3 cups, or 409 grams, cake flour (you will use regular flour)
  • 1 Tbsp leaven
  • 1/2 tsp salt
  • 1 and 3/4 cup, or 368 grams, refined sugar
  • zest of one lemon, stark naked with a vegetable peeler (no white pith)
  • 1 cup, or 226 grams, tasteless butter, at temperature
  • 4 massive eggs, at temperature
  • 2 tsp lemon paste (optional!)
  • 1 cup or 240 grams milk
  • 1/3 cup or eighty one grams recent juice


  • 1 cup or 226 grams, tasteless butter, at temperature
  • 6 cups, or 600 grams, confectioner’s sugar
  • 6-8 Tbsp or 90-120 grams recent juice, and additional if required
  • 1/4 cup or thirty seven grams flower seeds
  • optional: one tiny drop yellow gel food colouring


  • very skinny slices of lemon
  • mint leaves
Lemon Layer Cake with Lemon Poppy Seed Buttercream
Lemon Layer Cake with Lemon Poppy Seed Buttercream


  1. Preheat kitchen appliance to three50F Grease and flour 3 9-inch baking pans, then line the bottoms with a spherical of parchment paper. Note: the parchment paper is very important as a result of the cakes will stick while not it.
  2. Whisk the flour, leaven, and salt along. Set aside.
  3. Put the sugar in a very kitchen appliance, along side the zest of 1 lemon. Note: you do not need the depart the lemon, simply the outer zest. Use a notched vegetable peeler for best results and simply peel off the yellow half, effort the bitter white behind. method the sugar and zest along till the zest is totally incorporated, and therefore the sugar is dampish and yellowness.
  4. Cream the soft butter and therefore the lemon sugar along in a very stand mixer for three minutes, scraping down the edges of the bowl pro re nata.
  5. Beat in the eggs, one at a time, beating between every addition, scraping down the edges of the bowl to induce everything incorporated. Add the lemon paste.
  6. Reduce the mixer to low speed and add the flour, mixture simply till barely combined, then add the milk and juice. combine till everything has close, however do not over-mix.
  7. Divide the batter equally between the three pans and opened up equally.
  8. Bake for concerning 23-25 minutes, or simply till up and a pick inserted within the center comes out while not wet batter clinging thereto. do not over bake these layers ~ they are skinny and can cook quickly.
  9. Let the cakes cool within the pans on a rack. after they ar cool, fastidiously flip them over and take away the parchment paper.
  10. To make the icing cream the butter and sugar, bit by bit adding enough juice to create a spreadable icing. you’ll would like a touch additional or a touch but the quantity expressed. Add the flower seeds and beat till the icing is sleek and creamy. Add additional juice to create it agent, or additional sugar to thicken it. If you want a yellowness tint to your icing, add a drop or 2 of food colouring and blend in totally.
  11. Frost the cake then garnish with the lemon slices and mint leaves

Make this lemon cake with flavourer buttercream your own :

  • Yes, you’ll build this as a sheet cake, however the change of state time could also be totally different. change of state time relies on the depth of the batter, for one factor, thus keep an eye fixed thereon , and check it early. If the cake is actuation far from the edges, and a pick comes out dry, its done!
  • For a a pair of cake, the change of state time will certainly be a touch longer thus check it each five minutes when the initial baking time.
  • You can skip the flower seeds within the icing, no problem. you’ll add flower seeds to the cake, no problem.
  • If you don’t need to create the lemon peel infused sugar, simply add a tablespoon or a pair of of finely grated zest to the batter.
  • If you don’t have the lemon paste, simply leave it out.

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