Lemon Poppyseed Cake {with Cream Cheese Frosting}

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One of my goals for this blog is to give you simple recipes using basic ingredients that you most likely have on hand. I love browsing through exotic blogs and seeing all the gourmet dishes but half the time I don’t have 2 or 3 of the ingredients or the time to make it so I save the pin to my Pinterest board and often forget about it until a year or two later.

This cake is light and delicious with a touch of lemon and uses all basic ingredients (if you call heavy cream and cream cheese basic =)) so its the perfect go-to when your fridge is feeling empty. The raspberries are fresh from the freezer. Haha. And scattered in such a way that even your child could do this part!

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This beautiful platter was a gift from my sweet sister Janelle. That woman has the gift of giving! =) She is always thinking ahead and when I shop with her I’m so challenged at how she thinks of other people. Its a gift that I do not have. But wish I did.

When I do actually think of getting someone a gift, I run around the store, jerking to a stop at every other item trying to decide if it would match their style or if its something they’d want. I place a few things in my cart and figure I’ll play a little game to narrow it down to one or two things. Then I loop back through the store and place all the unwanted items back, meanwhile, noticing something that I hadn’t noticed before. Oh brother. And it all starts again.

By this time I’m puffing and won’t need my afternoon walk.

Finally, I decide to grab something off the shelf and ask for a gift receipt. (Those are my lifesaver. =) Haha.) And on the way home I realize I didn’t get a gift bag…so my gift is given in a neatly tied plastic bag.

I guess thats why they invented gift cards.

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Lemon Poppyseed Cake {with Cream Cheese Frosting}

  • Servings: 8-10
  • Difficulty: easy
  • Print

  • 1 stick butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 cup sour cream
  • 2 cups (scant) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp poppy seeds
  • Preheat oven to 350º.
  • In large mixing bowl, beat butter and sugar until creamy. Add eggs mixing until smooth. Add vanilla, lemon juice, and sour cream. Add dry ingredients, incorporating until just combined. 
  • Prepare 2 round cake pans by lining with wax paper and lightly spraying with cooking spray. Divide batter between the two pans.
  • Bake for 18-21 minutes or until toothpick inserted in center comes out clean. Do not over bake! Remove cakes from pans and cool completely.
  • CREAM CHEESE FROSTING:
  • 8 oz cream cheese, softened
  • 1/4-1/3 cup powdered sugar
  • 1 1/2 tbsp lemon juice
  • 1 cup heavy whipping cream
  • In mixing bowl, beat cream cheese and powdered sugar until smooth. Add lemon juice and heavy whipping cream. Beat until reaches desired consistency. Set aside.
  • With large knife, slice each cake in half lengthwise. Place one of the bottoms on platter. Spread with 1/3 of filling mixture. Repeat with remaining layers.
  • Spread top of cake with sweetened, whipped heavy whipping cream. Garnish with frozen raspberries if desired! Refrigerate for at least 1 hour before slicing and serving. 

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2 thoughts on “Lemon Poppyseed Cake {with Cream Cheese Frosting}

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