For an extra touch, consider sprinkling additional poppy seeds on top of the frosting. Ensure all ingredients are at room temperature for optimal mixing and a smoother cake batter. Ermine frosting is best when freshly made; however, it can be stored in the refrigerator for up to 3 days. Allow it to come to room temperature and rewhip before using. To prevent the cake from sticking, line the bottom of the cake pan with parchment paper before greasing.
Poppy Seed Cake with Lemon Ermine Frosting
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 5 mins
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SERVING10 People
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VIEWS10
Elevate your baking with this delightful poppy seed cake, infused with a subtle lemon zest and crowned with a luxurious ermine frosting. Each bite offers a perfect balance of textures and flavors, making it an unforgettable treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol90 mg
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Fiber1 g
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Protein5 g
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Saturated Fat13 g
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Sodium109 mg
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Sugar27 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray. (5 minutes)
02
StepIn a small bowl, whisk together flour, poppy seeds, baking powder, lemon zest, and salt. (3 minutes)
03
StepIn a separate bowl, cream together butter and sugar using an electric mixer until light and fluffy, about 2 to 3 minutes. Mix in Greek yogurt until well combined. Beat in eggs, one at a time, until thoroughly incorporated. Gradually add the dry ingredients, folding until just combined to avoid overmixing. Spoon the batter into the prepared cake pan and spread evenly. (10 minutes)
04
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 25 to 30 minutes. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. (40 minutes)
05
StepWhile the cake cools, prepare the ermine frosting. In a saucepan, combine milk and sugar over medium heat. Whisk until sugar is dissolved, then add flour. Continue whisking until the mixture is smooth and thickens to a pudding-like consistency. Remove from heat and stir in lemon juice. Let cool completely, about 10 minutes. (15 minutes)
06
StepIn a large bowl, beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the cooled milk-flour mixture, a tablespoon at a time, beating on medium speed until the frosting is well combined and fluffy, about 3 to 4 minutes. (10 minutes)
07
StepOnce the cake is completely cool, spread the ermine frosting evenly over the top. (5 minutes)
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Bonnie Harris
Jun 30, 2025The frosting was a bit difficult to get right, but the effort was worth it! - Megan S.
Wilfredo Oreilly
Jun 23, 2025My family loved this cake! It's become a new favorite. - Emily L.
Greg West
Jun 23, 2025Next time, I will try toasting the poppy seeds. Thanks for the tip! - Chris R.
Marquise Monahan
Jun 20, 2025I was skeptical about the Ermine frosting, but it turned out amazing! Not too sweet, just perfect. - John B.
Michele Hoeger
Jun 19, 2025I think I over-baked the cake a little bit, but it was still good! - Amanda T.
Kobe Nader
Jun 18, 2025I added a bit more lemon zest to the cake batter, and it was fantastic! - David K.
Isobel Hayeshowell
Jun 7, 2025This cake was so moist and delicious! The frosting was a perfect complement. - Sarah M.
Jany Smitham
Jun 7, 2025The instructions were easy to follow, and the cake turned out beautifully. - Lisa P.