Thursday, May 19, 2011

Citrus Poppy Seed Cake

This is the cake that I made for Easter! It was a great springtime cake, and it's big enough to feed a crowd!

Recipe adapted from here.

Cake Ingredients:
1 cup butter, softened
1/4 cup shortening
2 cups sugar
5 eggs
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 tsp lemon juice
2 tsp lemon zest (about two lemons)
1 1/2 tbsp poppyseeds

Frosting Ingredients:
3/4 cup butter, softened
4 1/2 tbsp orange juice
4 1/2 tbsp lemon juice
2 tbsp orange zest (about 2 oranges)
2 tbsp lemon zest (about 3 lemons)
8-9 cups powdered sugar

1. In a mixing bowl, cream butter, sugar, and shortening until light and fluffy. Add eggs one at a time, beating well after each addition.
2. Combine the flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat will after each addition. Stir in the vanilla extract, lemon juice, lemon zest, and poppyseeds.
3. Pour batter into three greased and floured 9-inch round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks.
4. For frosting, cream butter in a mixing bowl until light and fluffy. Add the juices and zests. Beat until well blended. Gradually add powdered sugar, beating until frosting reaches desired consistency.
5. After cake has cooled, spread frosting between layers and on top and sides of cake. Garnish with extra lemon or orange zest!

Enjoy! Store leftovers in the fridge.

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