Lemon Poppyseed Cake

Recipe:

Ingredients:

Cake Ingredients:

    •    1/2 cup granulated sugar

    •    Zest of 1 lemon

    •    4 large eggs

    •    1/4 cup fresh lemon juice

    •    1 tablespoon vanilla extract

    •    1/3 cup vegetable oil

    •    1/3 cup plain yogurt

    •    2 cups all-purpose flour

    •    1/4 teaspoon salt

    •    1 tablespoon baking powder

    •    1 teaspoon baking soda

    •    1/4 cup poppy seeds

Cream Cheese Sauce:

    •    1/4 cup heavy cream

    •    4 oz (half a block) cream cheese, softened

    •    1 cup powdered sugar

    •    2 tablespoons water (adjust for desired consistency)

Whipped Cream Topping:

    •    1 cup heavy whipping cream, chilled

    •    2 tablespoons powdered sugar

    •    1/2 teaspoon vanilla extract

Caramelized Lemon & Orange Slices:

    •    1 lemon (and optionally 1 orange), thinly sliced

    •    3 tablespoons granulated sugar

Instructions:

• Make the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.

  • In a mixing bowl, combine the sugar and lemon zest. Rub together with your fingers to release the oils.

  • Add the eggs, lemon juice, vanilla, oil, and yogurt. Whisk until smooth.

  • In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

  • Gradually add the dry ingredients to the wet mixture. Mix until just combined.

  • Fold in the poppy seeds.

  • Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cake cool completely on a wire rack before topping.

• Make the Cream Cheese Sauce:

  • In a bowl, beat the cream cheese until smooth.

  • Add powdered sugar, heavy cream, and water. Mix until creamy and pourable.

  • Set aside or refrigerate until ready to use.

• Make the Whipped Cream:

  • In a cold mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla using a hand mixer or stand mixer.

  • Whip on high speed until soft peaks form. Do not overbeat.

  • Keep refrigerated until ready to use.

• Caramelize the Citrus:

  • In a skillet over medium heat, sprinkle sugar evenly.

  • Once it starts to melt, add the lemon (and orange) slices.

  • Cook until they become golden and slightly translucent, flipping occasionally. Let cool on parchment paper.

Assemble:

1. Once the cake is completely cooled, spread a layer of whipped cream over the top.

2. Drizzle with cream cheese sauce.

3. Decorate with caramelized lemon and orange slices.