Slaps Lemon Poppyseed Lavender Cake Recipe
Brite lemon poppyseed cake frosted w/ lemon buttercream drizzled with lavender glaze by Taylor Street Sweets.
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Ingredients
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Cake
Lemon Buttercream Frosting
Lavender Glaze
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
- 4
Combine Mixtures
Add the milk, lemon zest, and lemon juice to the butter mixture and mix well. Gradually add the dry ingredients and mix until just combined. Stir in the poppy seeds.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Preparation
- 6
Make the Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the lemon juice and zest, beating until well combined.
Glaze Preparation
- 7
Prepare the Lavender Glaze
In a small bowl, mix the powdered sugar with milk, dried lavender, and lemon juice until smooth. Adjust consistency with more milk or sugar if needed.
Assembly
- 8
Assemble the Cake
Place one cake layer on a serving plate, spread a layer of lemon buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
- 9
Drizzle with Glaze
Drizzle the lavender glaze over the top of the frosted cake, allowing it to drip down the sides.
- 10
Serve
Slice and serve the cake, enjoying the bright lemon flavor with hints of lavender.