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Lemon and Poppyseed Buttermilk Cake

June 29, 2013

Introducing a new day

Sometimes your day does not always go as planned so it is important that you adjust your plans in order to make things work for you, otherwise you will be left annoyed and eagerly waiting for the next day wasting the present that has been given to you.  I as usual gave myself too many tasks in a day so I did not have time to bake a cake.  I was not happy as I really wanted to spend some time in the kitchen.  I decided to perfect the icing ready for the next day.  I was very happy with my new recipe for a cream cheese icing as it could also be used for a red velvet cake.  When I finally made the cake the next day I was full of life and energy.  The texture for this cake is unusual because it is dense in the middle but the outside is light and crisp.

This recipe was adapted from Good Housekeeping Magazine (April, 2012).



150g butter (softened), 175g caster sugar, 3 large eggs (lightly beaten), finely grated zest and juice of 1 1/2 lemons, 1 tsp vanilla extract, 125g buttermilk, 1 tbsp poppy seeds, 250g plain flour, 2 tsps baking powder, 150g full- fat cream cheese, 75g butter, 350g icing sugar.


1. Beat the butter and sugar together until creamy.
2. Beat in the eggs.
3. Add the lemon juice, vanilla extract, buttermilk and poppy seeds.
4. Fold in the flour and baking powder.
5. Prepare a cake tin and pre heat the oven 180 degrees.
6. Pour the cake mixture into the cake tin.
7. Bake for 40 minutes.
8. While the cake is baking mix the rest of the ingredients in a bowl.  Alter to taste.
9. When the skewer inserted into the centre of the cake comes out clean leave to cool on a wire rack.
10. When the cake has cooled spread over the icing.


From → Baking, Desserts

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