Lemon and Poppyseed Cake smothered in Dandelion Honey Buttercream

A beautiful cake, too good to waste. This delicious beast of a cake is so scrumptious, we could talk about it all day! We used our dandelion honey recipe in the frosting, which has sweet, floral and citrus flavours that works so well with the punchy lemon and poppyseed sponge. Probably one of our favourite cakes to date, it’s so delicately sweet! If you want to impress any friends or family members, this is the cake to make and suits the season perfectly.



Recipe is for one cake (2 tiers), so you would have to double it if you plan to make a four tiered cake, as displayed in the picture.)

This cake fits a 9" round tin.


Ingredients:


220g plain flour

175g sugar

2 tbsp poppyseeds

zest of 2 lemons

1 tsp bicarbonate

1 tsp baking powder

1 tsp salt

175ml dairy-free milk (I used soya)

80ml oil (I used sunflower)

juice of 2 lemons


The Honey Buttercream: this recipe is enough to cover one cake (two tiers), so again double it if you plan to make a four tiered cake.


165g dairy-free butter

quarter tsp salt

200g icing sugar

40g dandelion honey (recipe on blog)



Method:


Sponge cake:

Preheat your oven to 180 degrees celsius.

Sift flour, sugar, baking powder, bicarbonate of soda and salt in a bowl; add the poppyseeds and lemon zest, mix thoroughly.

Combine all of your wet ingredients including the lemon juice.

Grease your cake tin with oil.

Add the wet ingredients into your dry and mix gently to combine.

Add the mixture into your cake tin and place your cake into the oven to bake for 25 to 30 minutes or until a skewer can be inserted and comes out clean.

When your cake is finished, remove from the oven and allow to cool for 5 to 10 minutes before releasing from the tin.

Let the cake cool completely and repeat the whole process again if you’re making four tiered cake.

Once the cake has cooled completely, use a serrated knife to carefully slice in half length ways.


Frosting:

In a large chilled bowl, beat the butter using a hand whisk until light and fluffy (you may need to scrape down the bowl as needed).

Add the salt and beat again until smooth.

Add the icing sugar, a spoonful at at time. Scrape down the bowl again.

Drizzle the honey into the bowl while whisking. Once all of the honey and sugar are incorporated, beat on high speed for 1-2 minutes until fluffy.


Decoration:

Place a dollop of frosting in the centre of a cake stand or serving plate (this will stop the cake from sliding) and place the first cake layer on top.

Spoon about 3 heaped tbsp of the butter cream on top of first layer.

Spread the frosting evenly over the top and just past the edges of the first layer, using an off-set spatula to do this makes it a lot easier.

Place the second cake layer directly on top of the first layer; repeat frosting process.

If making a four tiered cake, repeat the process until all of your layers are stacked and frosted.

Spoon the rest of the frosting directly on top of last layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers exposed.

Finally use an off-set spatula to scrape around the cake to ensure there’s no excess butter cream.

Place the assembled cake back in the freezer for 20 minutes to allow the icing to set.

I decorated my cake by simply sprinkling dandelion petals on top, but do as you please!

Slice up and enjoy! x




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