Poppy Seed Layer Cake with Strawberries and White Chocolate Cream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon plus 1 teaspoon grated lemon peel
4 large eggs
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1 cup buttermilk, room temperature
2 tablespoons poppy seeds
Instructions
Preheat oven to 350 °F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
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