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Poppy Seed Cake with Lemon Ermine Frosting
Poppy Seed Cake with Lemon Ermine Frosting
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Lemon poppy seed cake with fluffy lemon ermine frosting - a zesty delight!
Ingredients:
  • cooking spray
  • 1.25 cups all-purpose flour
  • 0.25 cup poppy seeds
  • 1 teaspoon baking powder
  • 1 lemon, zested
  • 1 pinch salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup white sugar
  • 2 large eggs
  • 0.5 cup Greek yogurt
  • 0.5 cup whole milk
  • 0.5 cup white sugar
  • 2.5 tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • 0.5 cup unsalted butter
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease a 9-inch round cake pan with cooking spray.
  • In a small bowl, mix together flour, poppy seeds, baking powder, lemon zest, and salt.
  • In a bowl, cream together butter and sugar until light and fluffy using an electric mixer (2-3 minutes). Incorporate Greek yogurt. Add eggs one at a time, mixing well after each addition. Gradually fold in the flour mixture until just combined. Spread the thick batter evenly into the cake pan.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before transferring to a cake platter to cool completely.
  • While you wait, prepare the ermine frosting. In a saucepan over medium heat, mix milk and sugar until sugar dissolves. Add flour and whisk until mixture thickens like pudding without any lumps. Take off heat, stir in lemon juice, and let cool for about 10 minutes.
  • Using an electric mixer, whip butter and salt until light and fluffy, approximately 5 minutes. Slowly incorporate the milk-flour mixture, adding a tablespoon at a time, and mix on medium speed until fully combined and fluffy, for 3 to 4 minutes.
  • Frost the chilled poppy seed cake.

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