Lemon-Soaked Poppyseed Cake with Champagne Creme
Poppyseeds are derived from the opium poppy plant, but they do not contain any narcotic properties.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Lemon-Soaked Poppyseed Cake with Champagne Creme
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and poppyseeds.
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Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and champagne. Mix until just combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the champagne creme. In a mixing bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
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Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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Once the cake has cooled, poke holes all over the top with a skewer or fork. Pour the lemon juice over the cake, allowing it to soak in.
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Serve the lemon-soaked poppyseed cake with a dollop of champagne creme on top.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
