Morning or afternoon tea will take on new meaning with this moist and delicious Lemon Poppy Seed Naked Cake recipe. Be prepared for a second slice!
Serves1212
Cook time1 hr1 hour
Prep time20 mins20 minutes, + cooling & 5 mins standing time
+ cooling & 5 mins standing time
Ingredients
2 tbs poppy seeds
1/4 cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated lemon rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (55g) almond meal
1/2 cup (140g) Greek-style yoghurt
1/4 cup (60ml) lemon juice
Lemon poppy seed buttercream
250g butter, softened
3 cups (660g) icing sugar mixture
2 tbs lemon juice
2 tsp poppy seeds
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Grease a 17cm (base measurement) round cake pan. Line base and side with baking paper. Combine poppy seeds and milk in a small bowl. Set aside for 5 mins to soak.
Step 2
Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal, yoghurt, lemon juice and poppy seed mixture. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
Step 3
To make the lemon poppy seed buttercream, use an electric mixer to beat butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Add the lemon juice and poppy seeds. Beat until well combined.
Step 4
Reserve one-quarter of buttercream. Use a serrated knife to cut the cake into 3 even layers. Place 1 cake layer on a serving plate. Spread with some of the buttercream. Repeat with remaining cake layers and buttercream, smoothing over top and side. Place reserved buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
Prep time20 mins20 minutes, + cooling & 5 mins standing time
+ cooling & 5 mins standing time
Ingredients
2 tbs poppy seeds
1/4 cup (60ml) milk
125g butter, softened
1 cup (220g) caster sugar
1 tbs finely grated lemon rind
3 Coles Australian Free Range Eggs
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1/2 cup (55g) almond meal
1/2 cup (140g) Greek-style yoghurt
1/4 cup (60ml) lemon juice
Lemon poppy seed buttercream
250g butter, softened
3 cups (660g) icing sugar mixture
2 tbs lemon juice
2 tsp poppy seeds
Description
Morning or afternoon tea will take on new meaning with this moist and delicious Lemon Poppy Seed Naked Cake recipe. Be prepared for a second slice!
Method
Step 1
Preheat oven to 160°C. Grease a 17cm (base measurement) round cake pan. Line base and side with baking paper. Combine poppy seeds and milk in a small bowl. Set aside for 5 mins to soak.
Step 2
Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal, yoghurt, lemon juice and poppy seed mixture. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
Step 3
To make the lemon poppy seed buttercream, use an electric mixer to beat butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Add the lemon juice and poppy seeds. Beat until well combined.
Step 4
Reserve one-quarter of buttercream. Use a serrated knife to cut the cake into 3 even layers. Place 1 cake layer on a serving plate. Spread with some of the buttercream. Repeat with remaining cake layers and buttercream, smoothing over top and side. Place reserved buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
