Lemon Poppy Seed Cake

Who's birthday is it?

No ones.

Well, then why did you put a candle in the cake?

Because its cute. So have a Happy Unbirthday!

So this cake is very tasty. Refreshing, summery, a light moist cake with a not too sweet frosting. But I totally messed up with stacking it. I of course tried to make it in as many layers as possible. And the second to bottom layer was a bit rugged, not very solid, must have been a bit thinner than the rest of the layers. So when I finally stacked the sixth and final layer, that second layer was already starting to buckle. It was pretty much the shape of a wine barrel. So I chilled it as quickly as possible to harden up the frosting. So after a bit, I started to frost the outside, thinking that I could compensate the buckling sides with a ton of frosting. It did not go as planned.

Sorry there are no photos of the cake drama, I was too stressed to think about it. So when a lot of frosting didn't help with trying to make the sides more straight, I just shoved it in the fridge at the coldest setting.

So after sitting and staring at it for a while, with a completely defeated attitude, I came up with a solution. I just hacked at it with a knife, yes covered in frosting and all. It was pretty cold, so the frosting hardened a lot so i just cut off the bulging sides, shaving them down till they were as straight as possible. Then just frosted it again! With even more frosting.

It looked pretty normal from the outside. Those are little poppy seeds around the sides.

And the inside is where you can tell. It looks a bit sad, like a depressed cake. Luckily all of the frosting nonsense didn't affect the taste at all.

Hope everyone had a Happy 4th of July! My weekend was full of personal drama :( that is stressing me out and making me too emotional. Thank goodness for some good cake and my lovely friend Megan, fellow photographer, who is always there for me when I send out that 'Oh my gosh, so and so drama, I can't be by myself right now' text. 

lemon poppy seed cake with lemon cream cheese frosting



3 cups (300g) cake flour

1 3/4 cups (350g) sugar

4 1/2 tsp baking powder

1/2 tsp salt

3 tbsp poppy seeds

2 sticks (228g) butter, softened

Zest of 1 large lemon

1 1/4 cups (295ml) buttermilk

5 egg whites



1/3 cup (77ml) water

Juice of 1 large lemon

1/4 cup (50g) sugar



Zest of 1 lemon

8 oz (225g) cream cheese, softened

2 sticks (228g) butter, softened

5 cups (625g) powdered sugar


Oven 350. Butter & flour two 6x3 inch cake pans. 

Cake: Combine flour, sugar, baking powder, salt & poppy seeds in a mixing bowl. Add butter, zest & 1 cup buttermilk. Once thoroughly incorporated, beat for 1-2 minutes. In a separate bowl, whisk remaining buttermilk with whites. Then gradually add to your batter. Pour into pans equally & bake for 30 minutes.


Syrup: While cakes are cooling, mix the water, juice & sugar in a small saucepan. Bring

to a boil & continue to boil, reducing down until it appears thick & reduced in volume. While cakes are still warm, brush hot syrup over cakes then let cool completely.


Frosting: Combine all ingredients into a food pro & pulse until well combined.


Assemble your cake! Leave the cakes whole & frost them so you have two cakes OR divide the cakes so you have four equal layers & stack them OR divide them so you have 6 equal layers, stacking & frosting so you have one tall cake (this option is not recommended for such a light cake)

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