We used the opposite creaming way to create a cake batter that bakes up great and stage with a gentle crumb to soak up each drop of the lemon curd between its layers.
Vanilla-Lemon-Poppy Seed Layer Cake
Makes 1 (8-inch) cake
- 3¼ cups (406 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 2 tablespoons (18 grams) poppy seeds
- 2 tablespoons (6 grams) lemon zest
- 2½ teaspoons (12.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 grams) entire milk, room temperature
- 3 massive eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- ½ cup (160 grams) lemon curd*
- Vanilla Buttercream (recipe follows)
- Garnish: poppy seeds, lemon twists
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Preheat oven to 350°F (180°C). Spray 3 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, whisk in combination flour, sugar, poppy seeds, lemon zest, baking powder, salt, and baking soda by way of hand. Upload butter; beat at medium-low velocity till butter is integrated and aggregate resembles coarse crumbs, about 2 mins.
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In a medium bowl, whisk in combination milk, eggs, and vanilla extract. With mixer on low velocity, upload one-third of milk aggregate (about ⅔ cup or 130 grams) to flour aggregate. Building up mixer velocity to medium, and beat till gentle and fluffy, 1 to two mins. Regularly upload closing milk aggregate, beating till smartly mixed and preventing to scrape facets of bowl. Divide batter amongst ready pans (about 2 cups or 470 grams every).
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Bake till a wood pick out inserted in heart comes out blank, about 25 mins. Let cool in pans on twine racks for 10 mins. Take away from pans, and let cool utterly on twine racks.
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Spoon 1 cup (220 grams) Vanilla Buttercream right into a pastry bag; minimize a ¼-inch opening in tip.
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Degree cooled cake layers, if desired. Position 1 cake layer on a serving plate. Unfold ¼ cup (55 grams) Vanilla Buttercream in an excessively skinny layer on most sensible; pipe a small border of buttercream alongside fringe of cake layer. Unfold part of lemon curd inside of border. Most sensible with 2d cake layer. Unfold ¼ cup (55 grams) buttercream in an excessively skinny layer on most sensible; pipe a small border of buttercream alongside fringe of cake layer. Unfold closing lemon curd inside of border. Most sensible with closing cake layer. Unfold closing buttercream on most sensible and facets of cake as desired. Garnish with poppy seeds and lemon twists, if desired. Refrigerate for half-hour earlier than serving. Refrigerate in an hermetic container for as much as 3 days.
Vanilla Buttercream
Makes about 6½ cups
- 2⅔ cups (604 grams) unsalted butter, softened
- 1 teaspoon (3 grams) kosher salt
- 6½ cups (780 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till easy and creamy. With mixer on low velocity, steadily upload confectioners’ sugar, beating till mixed and preventing to scrape backside and facets of bowl. Beat in cream and vanilla. Building up mixer velocity to prime, and beat till light and fluffy, 1 to two mins. Use right away.
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