Lemon Poppyseed Cake with Strawberry Buttercream









Lemon poppyseed...  It was one of our wedding cakes, and the caterer actually told me during the reception that my recipe was the best lemon cake she'd ever tasted.

When the days get warm, I feel inspired to make lemon cake, perhaps because the fluffy, poppyseed-speckled cake and tart, bright citrus mimic these hot, sunshiny days.  Usually I keep my lemon cakes all lemon - lemon cake, lemon filling and lemon buttercream - but this time I made a sweet, strawberry buttercream to complement the lemon.











Strawberries are bright red and juicy right now, and I brought home two pounds to make homemade jam.  A batch of jam later, a bowlful of pretty pink buttercream and one beautifully frosted cake on the kitchen counter, the sunlight sparkling through the crystal pendants of my silver cake stand...  A perfect summer day.











Lemon Poppyseed Cake with Strawberry Buttercream
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Cake.

  • 1 box white cake mix
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup lemon juice
  • 1/2 cup sour cream
  • 2/3 cup vegetable oil
  • zest of 3 lemons
  • 2 tablespoons poppyseeds
Filling.
  • 1 cup lemon curd
Strawberry Buttercream:
  • 1/4 cup strawberry jam
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 3-4 tablespoons cream or milk
  • 1 teaspoon vanilla

Cake.
Preheat the oven to 350 and spray three 8 or 9-inch pans with non-stick spray.  In a large bowl, whisk all cake ingredients together to combine well.  Divide the batter between the pans and bake for 22-25 minutes, until a toothpick comes out clean.  Set the pans on wire racks, covered loosely with a clean kitchen towel, and cool completely.

Buttercream. With a food processor or blender, puree the strawberry jam until smooth.  In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam until smooth.  Add the powdered sugar and meringue powder, mixing on low to combine.  Add the cream/milk and vanilla; whip on medium high for 4-5 minutes until very light and fluffy.

Assembly.
Stack the cooled cakes, filling with the lemon curd, then frost all over with the buttercream.

Recipes from Curly Girl Kitchen