Poppy Seed Cake with Lemon Ermine Frosting
Description
This cake is loaded with poppy seeds, features a light lemon flavor, and is complemented with a lemon ermine frosting that is easy to make and delicious.
Ingredients
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cooking spray
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1 1/4 cups all-purpose flour
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1/4 cup poppy seeds
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1 teaspoon baking powder
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1 lemon, zested
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1 pinch salt
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1/2 cup unsalted butter, softened
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3/4 cup white sugar
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2 large eggs
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1/2 cup Greek yogurt
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1/2 cup whole milk
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1/2 cup white sugar
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2 1/2 tablespoons all-purpose flour
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2 teaspoons lemon juice
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1/2 cup unsalted butter
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1 pinch salt
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
2
Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
3
Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
5
Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
6
Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
7
Spread the frosting over the cooled poppy seed cake.