Meyer Lemon Poppy Seed Cake
 
 
Cake Adapted from Sprinkle Bakes
Author:
Ingredients
Cake
  • 1½ cups sugar
  • 1 stick (1/2 cup) plus 2 tbsp butter, room temperature
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • zest of 3 meyer lemons (about 2 tablespoons)
  • 2 tbsp meyer lemon juice
  • 3 tbsp poppy seeds
  • 3½ cups cake flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 cup sour cream, room temperature
  • 1 cup buttermilk, room temperature
Cream Cheese Frosting:
  • 8 oz package of cream cheese, room temperature
  • 1 stick (1/2 half cup) butter, room temperature
  • 2 cups of confectioners sugar, sifted
  • 1 tbsp meyer lemon juice
  • 1 tsp vanilla extract
Instructions
Cake:
  1. Preheat oven to 325. Grease and flour 2 - 8" round cake pans.
  2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, while continuing to mix. Scrape down the bowl . Add in vanilla extract, zest, lemon juice, poppy seeds. Mix until well combined. Scrape down the bowl again.
  3. In another bowl, sift together the cake flour, salt, and baking powder. Add about ⅓ of the flour mixture into the cake mixture and mix. Then add half of the buttermilk and sour cream to the cake mixture and mix.  Then add another ⅓ of the flour to the mixture. Mix well, before adding the remaining half of the sour cream and buttermilk. Finally, add the remaining ⅓ of flour. Mix until well combined.
  4. Separate the cake batter evenly into the two cake pans. Bake for approximately 35 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before frosting.
Frosting:
  1. In a large bowl or stand mixture, cream together the cream cheese and butter, until well combined. Add confectioners sugar, and mix. Once confectioners sugar is well combined into the cream cheese and butter, mix in Meyer lemon juice and extract. Frost cakes as desired.
Recipe by Cooks and Kid at https://cooksandkid.com/meyer-lemon-poppyseed-cake/