Lemon Poppy Seed Layer Cake- USA #100b

on

Lemon Poppy Seed Layer Cake- USA #100b

This is a luscious, lemon poppy seed, 3-layer cake, filled with sweet lemon curd and a delicious pastry cream.
Sorry, no pictures of the cake. It inadvertently got deleted. Just this plate of lemons.

Lemon Curd (buy it instead):

But if you must---

  • 1/2 c. meyer lemon juice                                
  • 1 tsp. meyer lemon zest
  • 1/2 c. sugar
  • pinch kosher sea salt
  • 3 eggs
  • 6 T. butter, cubed

Pastry cream:

  • 5 egg yolks
  • 1/2 c. sugar
  • 1/4 c. cornstarch 
  • 1 T. all-purpose flour
  • 1/8 tsp. kosher sea salt
  • 2 c. half and half
  • 4 T. unsalted butter
  • 2 T. meyer lemon juice
  • 2 T. finely grated meyer lemon zest.
  • 1 tsp. vanilla extract

Cake:

  • 3/4 c. unsalted butter, room temperature
  • 2 c. sugar, divided
  • 6 eggs, separated
  • 2 c. all-purpose flour
  • 2-1/2 tsp. poppy seeds
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 T. fresh meyer lemon juice
  • 1 T. vanilla extract
  • 2 T. meyer lemon zest
  • 2/3 c. vanilla Greek yogurt, room temperature

Garnish:

  • 1 meyer lemon, sliced
  • 1 tsp. poppy seeds 5-6 sprigs fresh mint
  1. Lemon Curd: (if you decide to make it)  In a medium, heavy-bottom saucepan, whisk together lemon juice, zest, sugar and eggs, set over low heat.
  2. Add the butter and continue whisking until it melts. 
  3. Let the mixture cook until it thickens, about 8 minutes, then turn heat up to medium-high and continue cooking for 2-4 minutes or until it reaches a temperature of 160 degrees.
  4. Transfer to a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate.
  5. Pastry cream: Place a mesh strainer over medium bowl; set aside.
  6. In separate medium bowl, whisk together the egg yolks, sugar, cornstarch, flour and salt, set aside.
  7. Place half and half in a medium saucepan, over medium heat, stirring occasionally just until it bubbles.
  8. Gradually pour the hot half and half into egg yolk mixture, whisking vigorously (temper the eggs).
  9. Gradually pour the mixture back into the sauce pan, whisking constantly until the mixture bubbles and thickens.  Whisk for an additional minute.
  10. Cake:  Preheat oven 350F.  Line the bottom of three 8 or 9- inch pans with parchment paper.
  11. In the bowl of a stand mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes.
  12. In a medium bowl, whisk together the flour, poppy seeds, baking soda and salt, set aside.
  13. Turn mixing speed to low, add the egg yolks, one at a time, scraping the sides of the bowl after each addition.
  14. Add the lemon juice, vanilla and lemon zest and beat until combined.
  15. Gradually alternate adding the dry ingredients and the yogurt, mixing just until combined.
  16. In a clean mixing bowl, with a whisk attachment, whip egg whites and remaining cup of sugar until they reach stiff peaks.
  17. Fold the meringue into batter until just combined.
  18. Divide the batter evenly among the 3 prepared pans.  Bake for 20-25 minutes. DO NOT OVER BAKE.
  19. Allow the cakes to cool in pans for 15 minutes, then invert onto wire racks and cool completely.
  20. Assemble:  Place one layer on platter.  Spread 1/3 pastry cream over top, then 1/3 of the lemon curd.  Repeat with other layers.
  21. Level the top then scrape any excess cream/curd from the sides onto the outer crust of the cake.  This will create a glaze over it and will give it the look of a "naked" cake.
  22. Garnish: with slices of meyer lemon, poppy seeds and sprigs of fresh mint.

Results: I have made a few different version of this cake. Instead of the pastry cream I used whipped cream and strawberries for the filling and decorated the top and sides with fresh strawberries. Another time, I used buttercream frosting for tops and sides. Then I decorated the top with yellow colored frosting for sunflower petals and  blueberries in the center for seeds. 

As I suggested, I bought the lemon curd. Why not make life a little easier? I was very careful in making the pastry cream. You really have to baby it because it can get too thick very quickly. As for the cake, unfortunately, I misread the recipe and put 2 cups of sugar in the cake batter instead of 1 cup; hence the bold letters for future reference. It made the cake too crunchy. I took a great picture before the top layer slid off the other layers. HAHAHA  It was a mess. However, we ate it anyway and it was delicious.

Bottom Line: This is a keeper. Please share this blog with family and friends around the world who are hunkered down and need a good read. Thanks

Comments

Post a Comment