Lemon Poppyseed Cake

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Lemon Poppyseed Cake with Cream Cheese Frosting

yield: 10 SERVINGS

prep time: 2 HOURS 5 MINUTES

cook time: 55 MINUTES

total time: 3 HOURS

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 butter

for the frosting-
3 oz softened cream cheese
1/4 cup softened butter
1/2 teaspoon vanilla
1/2 cup powdered sugar

DIRECTIONS:

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.