Lemon, Poppy Seed & Strawberry Buttercream Cake

Lemon, Poppy Seed & Strawberry Buttercream Cake, now that is a treat and all in time for the bank holiday weekend. 

Recently I’ve really gotten into baking, I find it soothing for me and Leanora too, plus after a long day at work who doesn’t mind coming home, putting your feet up with a cup of coffee and delicious slice of cake?!

I got the idea of making this cake from our first outing in a long time since restrictions have eased, our first was to Kew Gardens! Whilst strolling around we made a pit stop to the cafe to fuel up, all with a slice of lemon cake, hence where the creation of this delectable Lemon, Poppy Seed & Strawberry Buttercream Cake was imagined. 

Ingredients for the cake

2 cups all-purpose flour

1 cup of butter extra for greasing 

1 1/2 cup sugar

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

3 eggs

2/3 cup vegetable oil

2/3 cup lemon juice, fresh or bottled

3/4 cup sour cream

1 heaping Tbs poppyseeds

Buttercream ingredients

1 1/2 cup diced strawberries

1/4 cup sugar

1 cup butter

5-6 cups icing sugar

2-4 Tbs double cream

Strawberries and daisies for decoration

Directions

1. Preheat oven to 180 degrees
2. In 2 9 inch cake pans line the bottom with parchment paper and then grease the sides with butter and set aside.
3. In large bowl mix together your four, sugar, baking powder, baking soda and salt and whisk together until combined.
4. With hand or stand mixer mix in your eggs, oil and lemon juice until blended. Slowly add in your double cream and continue beating until incorporated.
5. Pour evenly into prepared pans and bake for about 25 minutes or until golden and cake springs back when touched.
6. Meanwhile to make your buttercream in sauce pan add your diced strawberries, sugar to your blender and blend together with your butter until smooth, then place in the fridge to chill for 30 minutes.
7. To assemble cakes place one of your cakes on a cake stand, add about 3/4 cup of your buttercream to the top of the cake and spread to the sides.
8. Layer the other cake on top of the buttercream and working from the top down spread the majority of the buttercream around sides and over the top until smooth.
9. Once you smooth out frosting, cut your extra strawberries into thin slices and place around bottom of cake along with some sugared flowers.
10. Keep refrigerated.

Enjoy!  Xx

Let me know if you make this tasty recipe in the comments below or by tagging me over on Instagram and using the #LondonMummaEats tag or save over on Pinterest to try for a later date. 

Lindsey