Poppy Seed Cake with Lemon Ermine Frosting

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 377 Calories

Ingredients

• 1 teaspoon baking powder
• 1 pinch salt
• 2 large eggs
• 2 teaspoons lemon juice
• cooking spray
• 1 lemon, zested
• 0.5 cup white sugar
• 0.75 cup white sugar
• 1.25 cups all-purpose flour
• 0.5 cup unsalted butter, softened
• 2.5 tablespoons all-purpose flour
• 0.5 cup unsalted butter
• 0.5 cup whole milk
• 0.5 cup Greek yogurt
• 0.25 cup poppy seeds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.

Step 2

Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Spread the frosting over the cooled poppy seed cake.