Jess' Lemon Poppy Seed Cake
By Jess Murphy
Lemon and Poppy seed is the ultimate introduction to Spring! Simplicity always wins when it comes to this show stopper! Serve with SuperValu signature Greek style yoghurt to add a cheeky little tart balance to your spring cakes.
8 people
35 minutes
45 minutes
Ingredients
- 2 tsp Baking Powder
- 0.5 tsp Baking Soda
- 180 g Butter
- 240 g Buttermilk
- 330 g Granulated Sugar
- 4 - Large Eggs
- 1 - Lemon (Zest)
- 1.5 - Lemon Juice
- 360 g Plain Flour
- 1.5 tbsp Poppy Seeds
- 1 tsp Salt
- 2 tsp Vanilla Extract
- 65 g Vegetable Oil
Buttercream
-
300
g
Butter
-
55
g
Double Cream
-
500
g
Icing Sugar
-
200
g
White Chocolate
Ganache
-
55
g
Double Cream
-
1
-
Gel Food Colourings
(White and Yellow)
-
100
g
White Chocolate
Method
- Preheat oven to 160°C.
- Line three 20cm x 20cm pans with parchment paper.
- Sift together flour, baking powder, baking soda and salt. Mix lemon zest and poppy seeds into the mixture and set aside.
- Mix together the buttermilk and vanilla extract and set aside.
- In a mixing bowl add the butter, vegetable oil and sugar and mix together on high for three minutes. Add the eggs one at a time and mix until well combined.
- Add the lemon juice to the buttermilk. It will curdle, but don’t stress!
- Continue by alternating between adding 1/3 of the flour mixture and ½ of the buttermilk mixture, ending on the flour mixture, mixing in each addition until combined.
- Divide the cake batter into the three baking tins and bake for 25 - 30 minutes. Place on a wire rack and allow to cool completely.
- Melt the white chocolate and heavy cream over a pot of hot water. Set aside to cool.
- In your mixer, cream the butter for two minutes on high. Add the melted white chocolate and mix it in until fully incorporated. Mix in sifted icing sugar. Add ⅓ of the buttercream to a piping bag to decorate.
- Assemble, starting with the first layer of cake, a layer of buttercream and a layer of lemon curd and repeat.
- Place cake in freezer for 30mins to allow to set and then add remaining buttercream to cake in even
layer. Put back in freezer for another 30mins. - For the ganache drip bring the heavy cream to a boil and pour it over the white chocolate.
- Add the white and yellow gel color, mix together and let cool.
- Take the cold cake out of the freezer and pour the ganache over to create a drip effect.
- Decorate as you please and top it off with a sprinkle of poppy seeds!
