Lemon poppy seed snack cake

But if you love lemon, you will be happy to have more recipes in your repertoire. 

My family and I love lemon flavor, esp. lemon cake, it goes so quick. And it's fun for me to make some adaptations to the recipe or try new recipes.  

And this time, our lemon cake is more delicious because it's packed with a load of lemon (zest and juice)! The cake is super soft as the acidity from the lemon juice cuts the gluten in the flour so you get a melt-in-your-mouth texture. For the frosting, the richness of cream chees and butter and the tanginess from lemon are the best combination (in my opinion, haha). Eating them together is very recommended, but if you want only the cake itself is very good too. ^^

*I use poppy seed in this recipe but you can omit it if you don't have it.

Lemon poppy seed snack cake

Makes 15x15 cm cake

Lemon cake

80 g ........................... Milk

25 g ........................... Lemon juice

95 g ........................... Cake flour

1/2 tsp ....................... Baking powder

1/4 tsp ....................... Baking soda

60 g ........................... Unsalted butter

1/2 tsp ....................... Vanilla extract

1/8 tsp ....................... Salt

90 g ........................... Granulated sugar

4 g ............................  lemon zest

1 ................................ Egg

3 g ............................ Poppy seeds

Cream cheese frosting

35 g ........................... Cream cheese

30 g ........................... Unsalted butter

60 g ........................... Icing sugar

15 g ........................... Lemon juice

................................... Pinch of salt

1 g ............................ Poppy seeds

Preheat the oven to 180℃.

Line a 15x15 cm pan with baking paper.

Mix the milk and lemon juice together and leave for 15 minutes.

Sift the cake flour, baking powder, and baking soda together. Set it aside.

Beat the butter with vanilla and salt until smooth.

Add the sugar gradually. Mix until fully combined.

Add the lemon zest and mix to combine.

Add the egg gradually and mix well after each addition.

The mixture will be smooth.

Pour half of the sifted flour mixture and poppy seeds into the bowl and mix to combine.

Pour the milk and lemon juice mixture into the bowl and mix to combine.

Put the rest of the flour mixture into the bowl and mix to combine.

Pour the batter into the prepared pan and smooth the top.

Tap lightly to remove large air bubbles.

Bake in the preheated oven at 180℃ for 25 minutes.

Leave in the pan for 10 minutes.

Remove the cake from the pan and let it cool completely on a wire rack.

Make the cream cheese frosting:

Put the cream cheese, butter, and salt into a bowl and beat until smooth.

Add the lemon juice and beat to combine.

Sift the icing sugar into the bowl, add the poppy seeds, and beat to combine.

Add the lemon zest.

Mix to combine.

Spread the frosting over the cake and enjoy!

Lemon poppy seed snack cake