Name: Lemon poppy seed naked cake recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 40.00 ml poppy seeds; 60ml milk; 125g butter, softened; 220g caster sugar; 20.00 ml finely grated lemon rind; 3 Free Range Eggs; 150g self-raising flour; 75g plain flour; 55g almond meal; 140g yoghurt; 60ml lemon juice; 250g butter, softened; 660g icing sugar mixture; 42.00 gm lemon juice; 2 tsp poppy seeds

Lemon poppy seed naked cake recipe

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Elevate a classic cake with simple ingredients for a stunning presentation.

Ingredients:

40.00 ml poppy seeds
60ml milk
125g butter, softened
220g caster sugar
20.00 ml finely grated lemon rind
3 Free Range Eggs
150g self-raising flour
75g plain flour
55g almond meal
140g yoghurt
60ml lemon juice
250g butter, softened
660g icing sugar mixture
42.00 gm lemon juice
2 tsp poppy seeds

Instructions:

Preheat the oven to 160°C. Grease a 17cm round cake pan and line the base and side with baking paper. In a small bowl, combine poppy seeds and milk, and set aside to soak for 5 minutes.
In a bowl, use an electric mixer to blend the butter, sugar, and lemon rind until light and creamy. Add eggs one at a time, beating well after each addition. Mix in the flour, almond meal, yoghurt, lemon juice, and poppy seeds. Pour the batter into the prepared pan, level the top, and bake for 1 hour or until a skewer comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prepare the lemon poppy seed buttercream by whipping the butter in a bowl using an electric mixer until it becomes very pale. Gradually mix in the icing sugar, incorporating each batch thoroughly. Stir in the lemon juice and poppy seeds until fully blended.
Set aside 1/4 of the buttercream. Slice the cake into 3 even layers using a serrated knife. Place the first cake layer on a serving plate and generously spread with buttercream. Repeat with the other cake layers, covering the top and sides smoothly. Transfer the reserved buttercream to a piping bag fitted with a 1cm plain nozzle and pipe over the top of the cake.

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