After all the Christmas treats and heavy food I wanted to bake a lighter dessert for our dinner date with some good friends on Saturday. This cake was absolutely delicious and fit the bill perfectly! I loved how strong the lemon taste was and the cake was super moist too. This would be the perfect cake for summer also. Absolutely a must try!
– 1 1/4 cup + 2 Tbsp. cake flour
– 1/4 tsp. baking soda
– 3/4 tsp. baking powder
– 1/2 tsp. salt
– 3/4 cup granulated sugar + 1 Tbsp. sugar
– 1/2 cup vegetable oil
– 1 large egg
– 3/4 cup buttermilk
– 2 Tbsp. lemon juice
– zest of one medium lemon
– 2 cups powdered sugar
– 1 stick (1/2 cup) softened butter
– 1-2 Tbsp. lemon juice
– 1 Tbsp. poppy seeds
Preheat your oven to 325F.
Spray two 6-inch cake pans with nonstick cooking spray.
In a small bowl, mix the lemon zest and 1 Tbsp. sugar together, and set aside.
In another small bowl combine the dry ingredients (flour, baking soda, baking powder, and salt). Set aside.
In the bowl of your stand mixer, add the vegetable oil, egg, and 3/4 cup sugar. Beat until,ugh the and fluffy, about 3 minutes.
Add the zest/sugar mixture to the bowl and combine.
In a glass combine the buttermilk, vanilla, and lemon juice, stir to combine.
Now, add buttermilk mixture and the dry ingredients to the bowl, add them alternately beginning and ending with the dry ingredient mixture. Beat after each addition, but don’t over mix.
Divide batter among your two prepared cake pans.
Bake for 35-40 minutes, or until the cakes pass the “toothpick test”. Cool your cakes in their pans for about 5-10 minutes and then turn them out and finish cooling on wire racks.
When the cakes have cooled completely, make the frosting.
Beat the powdered sugar with the softened butter until light and fluffy. Add the lemon juice in, beat. Then mix in the poppy seeds and beat one more time. Taste and adjust as needed. If your frosting is too thick you can add some more lemon juice and/or a little bit of milk to thin. Or if it’s too thin, just add in some more powdered sugar. Fill and frost the cake layers. I put my cake in the refrigerator for a few hours to firm up the frosting before I covered it and then took it out a few minutes before serving to warm it up a little bit again.