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LEMON & POPPY SEED LAYER CAKE


about

This deliciously lemony dessert using BAKERS Red Label® Lemon Cream biscuits is the ideal finale to any afternoon tea or a more sophisticated garden party. It’s the perfect combination of lemon and poppy seed, with a mouthwateringly good lemon cream cheese frosting!

 

 

ingredients

For the cake:

4 large eggs

1 ½ cups sugar

¾ cup sunflower oil

2 tablespoon vanilla essence

1 cup buttermilk

3 cups cake flour

1 teaspoon baking powder

Zest of 2 lemons

2 tablespoons poppy seeds

½ teaspoon salt

 

For the frosting:

250g full-fat cream cheese

110g unsalted butter at room temperature

1 pack of Lemony Creams (lemon cream separated from the biscuits)

3 cups icing sugar

1 tablespoon vanilla essence

Yellow food colouring

Extra poppy seeds and fresh flowers for decoration

instructions

For the cake:

  1. Preheat your oven to 180 C and grease and line 2 X 8 inch or 3 X 6 inch baking tins.
  2. Using a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil and vanilla essence on a medium high speed for about 2 mins.
  3. In a separate bowl, mix together the flour, baking powder, lemon zest and poppy seeds.
  4. Once combined, on a low speed, alternate adding the flour and buttermilk until the mixture has just come together.
  5. Divide your mixture evenly among the baking tins and bake for approximately 30 mins, until a toothpick comes out clean.

For the frosting:

  1. While your cakes are in the oven you can get started on your frosting.
  2. Separate your lemon cream from your biscuits and set the biscuits aside. Heat your lemon cream in the microwave for 10 seconds, so that it has softened.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter and softened lemon cream. Mix on a medium speed for about 2 mins.
  4. Slowly add in the powdered sugar until it is well incorporated into the mixture. Once combined, add the vanilla essence and food colouring and mix for another 30 seconds.
  5. Crush your leftover biscuits, ensuring that it is still quite chunky.

To assemble:

  1. Once your cake have come out the oven, allow them to cool for 10 mins in the tins. Remove them from their tins and allow them to cool completely.
  2. Once cooled, even out your cake layers by cutting off the dome on top with a serrated knife.
  3. Put a dollop of frosting onto a cake board or plate and place your first cake layer down, the frosting help secure the cake in place.
  4. Add a generous amount of frosting onto your first layer and top with some of the crushed biscuits. Repeat the process with the next layer.
  5. Add your last layer of cake and then cover your whole cake with the remaining frosting.
  6. Decorate your cake with some fresh flowers and extra poppy seeds sprinkled on the sides.

lemoncreams










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