Lemon and Poppy Seed Cake

I wanted to make a lemon and poppy seed cake because my best friend Georgia made one for her birthday and it was delicious! I used the same recipe that she did which is posted below:

https://www.lifeloveandsugar.com/lemon-poppyseed-cake/

Here is my version of Life Love and Sugar’s amazing recipe:

LEMON POPPYSEED CAKE

• 2 1/2 cups (325g) self raising flour

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup (112g) unsalted butter, soft

• 1/2 cup (120ml) vegetable oil

• 1 1/2 cups (310g) sugar

• 1/2 tsp vanilla extract

• 4 large eggs

• 3/4 cup (180ml) milk

• 1/2 cup (120ml) fresh lemon juice

• 2 tbsp fresh lemon zest

• 2 tbsp poppy seeds

LEMON CREAM CHEESE FROSTING

• 500g cream cheese, room temperature

• 3/4 cup butter, room temperature

• 3 cups icing sugar

• 1 tbsp fresh lemon juice

• 1 tbsp fresh lemon zest

Here is a step by step tutorial on how to make it:

Step 1: Grease the cake tins

Line the bottom of the cake tins with baking paper then spray the sides with olive oil to prevent the cake mixture from sticking. Preheat oven to 176 degrees celsius.

Step 2: Prepare the dry ingredients

Pour the flour into a medium sized bowl…

Step 2: Prepare the dry ingredients

…then add the salt…

Step 2: Prepare the dry ingredients

…and lastly the baking soda. Then mix the ingredients with a spoon until well combined. Put aside.

Step 4: Add the eggs

Crack the eggs into a measuring jug. Then add one at a time to the kitchen aid, mixing each one until combined before adding the next.

Step 4: Add half of the dry ingredients

Mix on the lowest speed until combined. Tip: Try not to over mix otherwise the cake will become tough.

Step 5: Combine milk and lemon juice

Measure and pour the milk and lemon juice into the measuring jug. Then add it slowly to the batter and mix until combined.

Step 7: Extract the lemon zest

Use a lemon grater to grate the skin from 2 lemons (makes 2 tbsps). Safety tip: make sure to always keep your fingers and knuckles away from the grater at all times. Make small, slow strokes in a downward direction to avoid injury.

Step 8: Add zest and poppy seeds

Add the lemon zest and poppy seeds and lightly stir until combined.

Step 9: Divide the batter

Pour half the batter into one cake tin and half into the other. I originally thought I needed three cake tins but this recipe was enough for just two.

Step 10: Cook for 20-22 minutes.

Chefs tip: Use a timer with a loud alarm so that you will not forget to take to the cakes out on time.

Safety tip: Be careful to not touch any surface in the oven as it is extremely HOT.

Step 11: Check to see if cooked

Use a wooden skewer to check if the batter is cooked. If it comes out dirty, the batter needs more time to cook. If it comes out clean, then it is ready!

Safety tip: Use oven mitts when handling the cake tins to avoid burns.

Step 12: Let them cool

Let the cakes cool for 2-3 minutes before removing them onto a cooling rack. Then let them cool completely.

Step 13: Make the frosting

Prep: Clean the kitchen aid bowl first as you will need it to make the frosting. Also soften the butter in the microwave for 20 seconds before using.

Add the cream cheese and butter to the kitchen aid bowl and beat until well combined and smooth.

Step 15: Put the cake together

Using an icing knife, spread half the frosting on top of one of the cakes so that it is evenly covered.

Step 16: Add the second layer on top

Step 18: Frost the top

Scoop the remaining frosting onto the top of the cake and spread evenly using the knife.

Now it is ready to eat!!!