GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE

GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE image

Provided by JANET JORDAN

Categories Cakes

Time 1h10m

Number Of Ingredients 18

1/2 lb (2 sticks ) unsalted butter
2 1/2 c sugar
4 large eggs room temperture
1/3 c grated lemon zest 6 to 8 lemons
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp koser salt
3/4 c freshly sqeezed juice divided
3/4 c buttermilk at room temperture
1 tsp pure vanilla extract
LEMON BUTTERCREAM FROSTING
1/2 c vegetable shortening
1/3 c butter
1 Tbsp lemon juice
3 c confectioners' sugar
2 Tbsp milk
1 1/2 Tbsp poppy seeds

Steps:

1. Preheat oven to 350 degrees.
2. Grease and flour 3 round cake pans you can also line cake pans with parchment paper.
3. Cream the butter and the sugar in a bowl of a electric mixer fitted with the paddle attachment mix until light and fluffy about 5 minutes. With the mixer on medium speed add the eggs one at a time and the lemon zest.
4. Sift flour, baking powder, baking soda, poppy seeds, and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter. Beginning and ending with the flour. Divide the batter evenly between the cake pans. Smooth the tops and bake for 45 minutes to 1 hour.
5. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on rakes to completely cool
6. LEMON BUTTERCREAM FROSTING
7. In a large bowl cream the shortening and butter with a electric mixer. Add the lemon juice. Slowly add the sugar one cup at a time beating it well on medium speed.
8. Add the milk beat at high speed until mixture is light and fluffy
9. Keep the frosting bowl covered with a damp cloth until ready to frost cake. Makes 2 cups