Lemon Cake with Cream Cheese Frosting
Marie Skogström- 1 large pan
- 45 min
- 1 hour 20 minutes
Lemon and poppy seeds are an unbeatable combination. Paired with cream cheese, they’re absolutely delicious! If you’d rather make smaller ones in molds, that works great—and you can even freeze them and bake them straight from the freezer. Then all you have to do is prepare the topping when you’re ready to serve.
2.98/5
236 VotesHere's how:
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1
Dissolve the yeast in a little water, about 25 °C, and let it sit for about 15 minutes.
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2
Beat the sugar, grated lemon zest, lemon juice, and butter until the mixture is white and fluffy.
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3
Add the eggs one at a time, whisking constantly, until the batter is well blended.
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4
Stir the yeast into the batter.
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5
Mix the flour with the baking powder, then sift it into the batter.
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6
Pour the batter into a greased baking dish or cast-iron skillet. You can freeze the cake(s) at this point and later simply take them out, let them thaw, and continue with the steps below.
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7
Preheat the oven to 150 °C. Bake the cake for 45 minutes. Check it out!
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8
Let it cool, then make the frosting.
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9
Start by whipping the cream and baking powder vigorously in a bowl. The baking powder allows you to whip the cream longer without it turning into butter.
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10
In a separate bowl, stir together the Philadelphia cream cheese and powdered sugar with a spoon.
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11
Then combine the contents of the two bowls and beat on low speed until everything is well mixed and the mixture is fluffy. If it’s a little too runny, you can put it in the refrigerator for a while to chill.
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12
Once the cake has cooled, pipe or spread the frosting on top.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) Kronjäst for Sweet Doughs, fresh
- 45 g (3 tbsp) water
- 300 g (3.3 dl) granulated sugar
- 300 g butter
- 4 eggs, at room temperature
- 5 g (1 tsp) baking powder
- 300 g (about 5 dl) wheat flour
- 5 g (1 tsp) organic vanilla powder, crushed
- 2 lemons; grate the zest and squeeze out the juice
- 3 tsp blue poppy seeds
Cream cheese frosting
- 300 g (3 dl) whipping cream
- 1 pinch of baking powder
- 300 g Philadelphia cream cheese
- 120–180 g (2–3 dl) powdered sugar
Garnish
- chocolate, shaved
- berries, fresh
The recipe comes from
kronjast.se
