Sweet and zingy, this cake is topped with a rich cream cheese buttercream.
Ingredients
For the cake:
- 200g unsalted butter, softened
- 200g granulated sugar
- 3 large eggs, room temperature
- 1 teaspoons vanilla extract
- 300g self raising flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100ml whole milk
- Zest of 2 lemons
- Juice of 2 small lemons
- 2tbsp poppy seeds
For the cream cheese buttercream:
- 150g unsalted butter, softened
- 150g full-fat cream cheese, softened
- 300g icing sugar
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Method
- Prepare the tins.
- Preheat oven to 180°C (160°C fan). Grease and line three 8-inch cake tins with parchment paper.
- To make the cake batter, whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, beat the butter and sugar until pale and creamy (about 3 minutes).
- Add the eggs and vanilla, and beat until fully combined.
- With the mixer on low, add the dry ingredients.
- Then pour in the milk, lemon zest, lemon juice and poppy seeds. Mix until just combined.
- Spoon the batter into a 2Lb loaf tin.
- Bake for 40minutes, or until a skewer inserted into the centre comes out clean.
- Cool completely in the tins before removing.
- Make the buttercream.
- Beat the butter until creamy. Add the cream cheese and beat until smooth.
- Add the icing sugar, lemon juice, and vanilla on low speed, then increase to high and beat for 3 minutes until fluffy.
- Once the loaf has completely cooled, spoon the frosting over and decorate with lemon peel.
