The Cake Slice: Lemon-Poppy Seed Cake with Almond-Cream Cheese FrostingMay 20, 2010 at 5:12 am | Posted in cakes & tortes, groups, layer cakes, sweet things, the cake slice | 13 Comments
I almost forgot to bake this cake. That’s not quite true…I didn’t forget about the cake, I just didn’t realize the 20th is already here! For the month of May, we Cake Slice Bakers have mixed it up a bit and are throwing back to last year’s book, with a recipe for Lemon-Poppy Seed Cake with Almond-Cream Cheese Frosting from Sky High: Irresistible Triple Layer Cakes.
It’s pretty, isn’t it? Something about this cake seems so sweetly charming and old-fashioned…like something my grandmas might bake (except for my grandmas have never been much into baking). Underneath the almond-cream cheese frosting is a light white cake, flecked with lemon zest and poppy seeds. I added a few drops of lemon oil to the batter, just to enhance the lemon flavor.
The lemon oil was my only tweak to the recipe (also not quite true…I cut back on the almond extract in the frosting just a tad), although I did a wackadoo two-fifths of the original amount of batter and frosting (I only wanted to use two egg whites). I baked the cake in a quarter sheet pan, then cut it into three strips for frosting and stacking. I like the change from the usual round layer cakes, although I do find squares and rectangles to be a bit trickier to frost.
Poppy seeds are so freakin’ cute! Their amazing ability to get absolutely everywhere, though, really isn’t.
Here’s a printable link to the recipe…it’s really a keeper. Better yet, get your hands on a copy of Sky High: Irresistible Triple Layer Cakes by Alicia Huntsman and Peter Wynne. Cruise through the list of The Cake Slice Bakers to check out all of our mile-high cakes this month.