Lemon Soaked Poppy Cakes
Serves: 1 6" layered cake, 6 small mason jars(depending on size) or 12 cupcakes.
 
Ingredients
  • FOR THE CAKE:
  • 1¾ C. Flour
  • 2 t. Baking powder
  • ⅔ C. Whole milk
  • 1 t. Vanilla
  • 2 T. Lemon Juice
  • 4 egg whites, room temperature
  • 6 T. Butter, softened
  • ½ C. Sugar
  • ¼ C. Sour cream
  • 15 drops Lemon Oil or 2 t. Lemon Extract
  • Zest of 1 Lemon
  • 1 T. Poppy Seeds
  • a few drops of yellow food color(optional)
  • FOR THE LEMON SIMPLE SYRUP:
  • Juice of 1 Lemon
  • 2 T. Water
  • ½ C. Sugar
  • FOR THE CREAM CHEESE FROSTING:
  • 6 oz. Butter, softened
  • 6 oz. Cream Cheese, softened
  • 3 C. Powdered Sugar
  • 1-3 T. Heavy Cream
  • Mint leaves, for garnish(optional)
Instructions
  1. FOR THE CAKE:
  2. Preheat the oven to 325°F (160°C).
  3. Place 12 paper liners in wells of a muffin tin. You can also use small mason jars or 2 round 6" cake pans(pans or jars must be greased and floured).
  4. Whisk flour and baking powder together in a small bowl.
  5. Combine milk, lemon juice, and vanilla in another small bowl.
  6. In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
  7. In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth.
  8. Add the lemon Oil or extract, lemon zest, poppy seeds, and yellow color, if using, to the butter mixture.
  9. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
  10. Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula. Using a large scoop, divide batter evenly among liners, jars, or cake pans.
  11. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Add 10 minutes if baking in cake pans. Remove from oven to a wire rack to cool(remove cakes from jars or pans after they've cooled for about 10 minutes)
  12. When cakes are cooled, drizzle a few teaspoons of lemon syrup over each cake.
  13. Top cakes with a dollop of cream cheese frosting. Garnish cakes with mint leaves. Serve.
  14. FOR THE LEMON SIMPLE SYRUP:
  15. Place the lemon juice, water, and sugar in a small saucepan. Bring to a boil and then simmer for 1-2 minutes, until the sugar dissolves. Remove from heat and cool to room temperature.
  16. FOR THE FROSTING:
  17. Place the butter and cream cheese in the bowl of a stand mixer and beat together on medium speed until light and smooth, scraping down the sides occasionally.
  18. Add the powdered sugar to the butter and cream cheese, 1 C. at a time, mixing in well after each addition.
  19. Add the heavy cream, 1 tablespoon at a time. Add less for thicker frosting, more for lighter frosting. Turn the speed up to medium/high and beat the frosting for 1 minute, or until smooth and creamy.
Notes
These cakes are best eaten on the day they are baked. Take care to not overcook them to achieve the most tender results.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/03/18/lemon-soaked-poppy-cakes-2/