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Lemon Poppy Seed Cake

by Jess Murphy

 

Lemon and Poppy seed is the ultimate introduction to Spring! Simplicity always wins when it comes to this show stopper! 

Top tip: Serve with SuperValu signature Greek style yoghurt to add a cheeky little tart balance to your spring cakes. 

Preparation time
45 Minutes
 
Cooking time
35 Minutes
 

Ingredients

Cake Ingredients
Pro Tip: Keep your butters at room temperature! 

360g SuperValu all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

Zest of one lemon

1.5 tablespoons poppy seeds

240g SuperValu buttermilk 

2 teaspoons vanilla extract

180g SuperValu butter

65g SuperValu vegetable oil 

330g SuperValu granulated sugar

4 large eggs 

1.5 tablespoons lemon juice

 

Lemon Curd Ingredients

SuperValu Signature Tastes Lemon Curd

 

Buttercream Ingredients

200g SuperValu white chocolate

70g SuperValu heavy cream

300g SuperValu butter 

500g SuperValu icing sugar

 

For the ganache drip

100g SuperValu white chocolate

55g SuperValu heavy cream

White + yellow gel colouring

Directions

Before starting, preheat your oven to 160℃. Prepare three 20 cm x 20 cm square pans with parchment paper.

  1. Sift together flour, baking powder, baking soda, and salt.
  2. Add lemon zest and poppy seeds to the flour mixture, mix it together, and set aside. 
  3. Mix together the buttermilk and vanilla extract in a small bowl and set aside.
  4. In a mixing bowl add the butter, vegetable oil, and sugar and mix together on a high speed for 3 minutes.
  5. Add the eggs one at a time into your wet ingredients and mix until well-combined.
  6. Add the lemon juice to the buttermilk. It will curdle, but don’t stress!
  7. Continue by alternating between adding ⅓ of the flour mixture and ½ of the buttermilk mixture, ending on the flour mixture. Mixing in each addition until just combined.
  8. Divide the cake batter into the 3 baking tins and bake for 26 - 28 minutes.
  9. Let the cakes cool on a cooling rack. After 5 minutes, remove the cake from the tins and let cool further. 

Buttercream Instructions

  1. Melt the white chocolate and heavy cream in a small bowl over a pot of hot water. Once melted, set aside to cool.
  2. Sift your icing sugar into a small bowl.
  3. In your mixer, cream the butter for 2 minutes on medium speed.
  4. Add the melted white chocolate and mix it in until fully incorporated.
  5. On low speed, add the icing sugar in 3 portions. Scrape down the sides of the bowl, and mix for 2 minutes on low speed.
  6. Remove from mixer and beat by hand to remove any air bubbles. Add ⅓ of the buttercream to a piping bag and set it aside. 

Assemble your Showstopper Cake

  1. Place the first cake layer on your serving dish
  2. Add a thin layer of buttercream to the first cake layer, and even out. 
  3. Pipe a border around the top of the cake. Then, add half of the lemon curd and even it out. 
  4. Add the next sponge layer and repeat. 
  5. Then add the final cake layer and cover the cake in a thin crumb coat. Place in the freezer for 30 minutes for the buttercream to set.
  6. Add the remaining buttercream and spread it out in an even layer.
  7. Place it back into the freezer for 30 - 60 minutes.
  8. Meanwhile, make the ganache starting with chopping the white chocolate
  9. Bring the heavy cream to a boil and pour it over the chocolate. Let sit for 2 minutes, followed by stirring until smooth.
  10. Add the white and yellow gel colour, mix together and let cool.
  11. Take the cold cake out of the freezer and pour the ganache over to create a drip effect.
  12. Decorate as you please and top it off with a sprinkle of poppy seeds!
 
SuperValu Plain Flour
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Dr. Oetker Baking Powder
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Dr. Oetker Bicarbonate Of Soda
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SuperValu Loose Lemons
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SuperValu Buttermilk
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Dr. Oetker Madagascan Vanilla Extract
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SuperValu Irish Creamery Butter
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SuperValu Vegetable Oil
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SuperValu Granulated Sugar
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Signature Tastes Free Range Corn Fed Eggs
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Signature Tastes Lemon Curd
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SuperValu Double Cream
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Siúcra Icing Sugar
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