es, this statement is partially true–> I have no problem with you very lovely, wonderful readers {and kind bloggers} using my photos and printing, pinning or sharing my recipes with everyone and their dog. I do however have a big beef with the people who
copy and paste my entire post with all the pictures {words and all} where I talk about MY LIFE and MY KIDS, post it to their site and call it their own with no reference back to me.
Lemon Poppyseed Cake with Cream Cheese Frosting
Prep Time 2 hours 5 minutes
Cook Time 55 minutes
Total Time 3 hours
Servings 10 servings
Ingredients
for the cake-
1 cup sugar
zest of 2 lemons
3 eggs
1/2 teaspoon vanilla
1/2 cup milk + 1/2 teaspoon white vinegar
3 tablespoons lemon juice
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 cup melted butterfor the frosting-
3 oz softened cream cheese
1/4 cup softened butter
1/2 teaspoon vanilla
1/2 cup powdered sugar
Instructions
Preheat oven to 350 degrees. Spray 9 inch cake pan with nonstick cooking spray and set aside.
In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Except it tastes much much better. ANYWAYS. Stir in eggs and vanilla until smooth.
In a liquid measuring cup, stir milk, vinegar and lemon juice together. Set aside.
In a separate bowl, whisk flour, baking soda, baking powder and salt together to combine.
Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter. Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and toothpick comes out clean after being inserted. Cool 15 minutes in cake pan before removing to rack to cool completely.
For the frosting, whip all ingredients together until light and fluffy. Spread over cool cake and serve.