I have two vivid memories from Easter growing up. The first is the time my dad put all the tabs of Easter egg dye in the same cup, and we ended up with mottled brown eggs. The second is the time I threw an epic tantrum in a children’s clothing store when my mother refused to buy me a fancy Easter bonnet.
Since I am half-Jewish, Easter has always been more of a secular holiday for my family. A time to celebrate the end of winter and the start of spring: melting snow and blooming crocuses, longer days and warm breezes instead of bone-chilling wind.
Oh, and it is also an excuse to eat lots and lots of sweets.
This year I’m hosting a simple Easter brunch for my family. And while I’m sure my parents will shower Owen (thus far their only grandchild) with jelly beans, chocolate bunnies, and Cadbury Crème Eggs, I’m also going to bake this lemon poppy layer cake to end the meal.
There is just something so bright and cheerful about a lemon cake, am I right? It’s like a little slice of spring. ↓↓↓
When I bake to impress, like for a holiday meal, I make a point to use high quality ingredients like pure vanilla extract, good butter, fresh eggs and Bob’s Red Mill Organic Unbleached All Purpose Flour. It’s the same high protein flour used by professional bakers, and I find that it produces great breads as well as light, airy desserts.
When I used the flour for this cake, for example, the layers came out thick, fluffy, and symmetrical. I didn’t have to trim them at all to get a flat, even top that looked bakery-perfect.
To make this cake a little more fun and exciting I added a sprinkle of poppy seeds to the batter, and I decorated the finished cake with flowers and dried citrus wheels. The results were almost too pretty to eat.
Almost.
I hope you have a very happy, healthy Easter and spring. And if you’re going to be doing any baking this season, be sure to check out these coupons from Bob’s Red Mill!
- 2 1/4 cups Bob's Red Mill Organic Unbleached All Purpose Flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 2 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/3 cups low-fat buttermilk
- 1 tablespoon poppy seeds
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups confectioner's sugar
- 2 tablespoons freshly squeezed lemon juice
- 2-3 tablespoons milk
- To make the cake, preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick spray. Line the bottoms with parchment. Dust with flour and tap out the excess.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl with an electric mixer, or in a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Beat in the lemon zest and lemon juice.
- Alternately add the flour mixture and buttermilk, beating after each addition, beginning and ending with the flour. Beat in the poppy seeds.
- Divide the batter between the prepared pans and bake until the cakes are puffed and set and a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes for 30 minutes in the pans, then turn them out and cool completely on a wire rack.
- To make the frosting, beat the butter and 1 cup of confectioner's sugar until blended. Gradually add the remaining confectioner's sugar, lemon juice, and milk and beat until light and fluffy.
- Place one cake layer on a serving plate. Spread with about 1/3 of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Tania @ COOKTORIA says
This cake looks so yummy! I love the combination of lemon with puppy seeds! Pinning it for later!
Lucy Baker says
Thanks Tania, I love it too, but my son was less impressed with all the “black things.” Oh well 🙂
Willow | Will Cook For Friends says
This really is the prettiest easter cake I’ve ever seen! I love lemon poppyseed everything, especially at the beginning of spring. Pinning!
Lucy Baker says
Thanks Willow! On a whim I decorated it with some flowers from a bouquet my husband gave me. I think it came out really pretty!
Megan Marlowe says
Lucy, this cake is gorgeous! I love lemon poppy seed cake! Perfect for Easter and Spring.
Lucy Baker says
Thanks Megan, I’m no pro cake decorator, but I was happy with how this one came out!
Becca @ Amuse Your Bouche says
How beautiful is this! Lemon and poppy seeds always go so well together and I love the little black speckles. Love the simple, but effective, decoration too 🙂
nicole says
I love anything lemon (based on my blog name!! haha) and I agree — it’s so bright and fresh 🙂 I love this recipe and I’m pinning, too 🙂
Lucy Baker says
Thanks Nicole! I love lemon too. I once read that there is a chocolate person and a lemon person in every marriage. Ha! I am definitely the lemon person and my husband is the chocolate lover.
Sam | Ahead of Thyme says
This cake looks so gorgeous!! I wish I was having this right now with my coffee!