Lemon Poppy Seed Cake with Lemon Buttercream Icing

Cake is x1000 better than lemonade, right? So, when you buy lemons, (because nothing in life, is free; life never gives you lemons) you should make this cake. Not to mention, its the perfect summer cake, as lemons just scream summer, particularly as this one contains lemon curd, which is refreshing. Just in case you needed any more persuading, then i thought i should mention, it was my birthday cake, and obviously put more effort into my own cake, than anyone else's(bit selfish like that, but i do share!)so its super tasty and obviously looks good(cant deal with ugly looking cakes!).

Lemon cake, is my favourite type of cake (coffee comes second) and if you hadn't noticed, regularly appears in many of my cakes, paired with other flavours, such as my lemon and cardamon cake. I also added lemon syrup on top, to make it extra moist, mainly because i accidentally cooked it for a bit longer than i needed (trust me to ruin my own birthday cake!). Luckily, the almonds and the poppy seeds in the sponge, make it quite a moist sponge anyway.

To make this cake super lemony, i added lemon curd to the icing, because i love it, and honestly wish i lived in a warmer country, so i live amongst lemon trees,and smell of lemons, and eat lemons in everything. I just love lemons! OK. Feel free to omit the poppy seeds if you don't like them, but personally, I wouldn't as they look so pretty, in the sponge anyway. I also did a thin layer of lemon icing, then lemon curd, then another thin layer of icing in the middle, plus dollops on top, because lemon curd is so good, i like to use as much as of it as possible. 

Ingredients

Cake

115g butter

115g caster sugar

4 large free range eggs

125g self raising flour

180g ground almonds

40g poppy seeds

2 lemons, zest and juice

Syrup

Juice of 1 lemon

3 tbsp caster sugar

Icing

175g butter

350g icing sugar 

1 lemon, zest, juice to taste

Lemon curd

Poppy seeds, to finish

1. Preheat oven to 180c, gas 4. Grease and line tins with baking paper 

2. Beat the butter and sugar, until light and fluffy.

3. Add in the eggs, one at a time, beating well after each addition 

4. Fold in the almonds, flour, poppy seeds, lemon zest and juice.

5. Spoon into the prepared cake tins, bake for 30mins, or until golden and cocktail stick comes out clean.

6. Remove from the oven, leave to cool

7. Meanwhile make the icing.

8. Beat the butter and icing sugar together.

9. Add in lemon zest.

10. Add in lemon juice and lemon curd, until desired consistency is reached

11. When the cake is cool, sandwich together with a layer of lemon icing and lemon curd.

12. Place the remaining icing and on top and gently bring down the sides

13. Top with lemon curd and scatter poppy seeds if wished.

Lemon, Almond and Polenta Cake

With summer on its way...Hopefully. I start using lemon, in a whole lot more recipes. This is just the start of it, unfortunately or fortunately, depending on how you look on it. This cake is one of my new favourites,as its so moist and it's really lemony, unlike some recipes which lack flavour, unless accompanied with lemon icing, but this isn't one of them.

I also love almonds, so this cake was right up my street. I have also used polenta in the past in cakes see here, and love the unusual crunchy texture it gives. I also love how this cake is gluten free, so I can eat as much as I like without getting a sore tummy.

Serve at afternoon tea, or as a easy summer dessert. Personally, i would chose the dessert option with greek yogurt, or if your feeling really fancy dollop on creme fraiche, sprinkle on thyme, or lemon thyme if your really trying to impress someone.

Ingredients

200g butter
200g caster sugar
200g almond flour
100g polenta 
1 1/2 tsp baking powder
3 eggs
2 lemons
125g icing sugar

1. preheat the oven to 180 °/ gas 4.
2. beat butter and sugar together until light and fluffy
3. in a separate bowl mix together the almonds, polenta and baking powder
4. beat in a little of the dry mix into the butter and sugar, followed by one egg
5. add the rest in, alternating between egg and the dry mix, finally beat in the lemon zest
6. place into your prepared tin, and into the oven for 40 mins, or until golden, and coming away from the sides
7. meanwhile, make the syrup: mix together the lemon juice and icing sugar, bring to the boil in a small saucepan (or in the microwave, until the sugar has dissolved.
8. once the cakes done, prick with a cake tester, pour over the syrup whilst the cakes are still hot. leave to cool fully in the tin
9. when cool, serve with greek yogurt and thyme if wished