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
- Preheat oven to 180 degrees
- In 2 9 inch cake pans line the bottom with parchment paper and then grease the sides with butter and set aside.
- In large bowl mix together your four, sugar, baking powder, baking soda and salt and whisk together until combined.
- 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.
- Pour evenly into prepared pans and bake for about 25 minutes or until golden and cake springs back when touched.
- 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.
- 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.
- 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.
- Once you smooth out frosting, cut your extra strawberries into thin slices and place around bottom of cake along with some sugared flowers.
- 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
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Starting the Easter weekend with a tasty treat, a lemon and pistachio cake!
Brining our two favourite ingredients that we love to use, it only makes sense to bring them together in perfect harmony.
The weeks are not right without a little pleasure, nothing quite like after a long day of work or running errands, school run you name it we all deserve a wonderful happy delight in the form of cake.
Since Leanora has gone back to school and I work, I’ve really fallen back in love with baking, be it our Lemon & Poppyseed Cake to something a little more savoury, the perfect grab and go breakfast cheese and chives scones, which are great for batch cooking and freezing.
Ingredients
3/4 cup butter, room temperature or sightly softened
1 cup sugar
3 eggs
1 teaspoon vanilla
4 lemons (2-3 tablespoons lemon zest)
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1/3 cup lemon juice
1/4 cup plain yogurt
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190 grams all purpose flour
1 1/2 teaspoon baking powder
½ teaspoon salt
Lemon Glaze
1 cup powdered sugar
3 tablespoons lemon juice
½ cup pistachios, chopped
Directions
Preheat oven to 350 F degrees.
Butter and use parchment a loaf pan
Cream butter and sugar in a stand or handheld mixer until pale, light and fluffy.
Add eggs one at a time mixing until fully incorporated.
Add vanilla and lemon zest.
Whisk together flour, baking powder, salt in medium sized bowl.
In a separate little bowl, mix together lemon juice and yogurt.
Add a third of the flour mixture and half of the lemon yogurt to the egg/butter batter, incorporating gently. Repeat, ending with the flour. Mix until combined.
Pour batter in greased lines pan, smoothing the top.
Bake for 50 to 70 minutes.
Test cake in the center until comes out clean.
Cool in pan on a rack for 10 minutes.
Carefully remove cake from pan and allow it to cool on rack for another 30 minutes before adding glaze. while cooling make the Glaze.
MAKE GLAZE: Whisk together lemon juice and powdered sugar for the glaze taking care to smooth out any lumps unlike me!
Spoon ½ of glaze over cake. Let sit 10 minutes and add the remaining glaze for a second coat.
Sprinkle with chopped pistachios (while still wet, so they stick).
Lemon tell ya! You and family and friends are going think it’s the zest thing in life! See what I did there.
Enjoy! Xx
Let me know if you make this tasty recipe in the comments below or by tagging œ over on Instagram and using the #LondonMummaEats tag
Lindsey
You guys, this is the easiest, lightest, tastiest chocolate pud, that's not just dairy free, perfect for vegans and takes minutes to make, but it is pure perfection in a bowl.
Since we started cutting out dairy from our diet, I have to say, whilst I'm not a big chocolate fan, I do from time to time like a good chocolate pud, weird I know, so when I eat this I get my instant chocolate fix, plus it leaves me super happy knowing that it is a lot more healthier too. I know some people may be thanking Avocado! Avocado in a desert, you must be crazy, trust me I'm not, you can not even taste it I promise!
I was a little freaked out by using avocado, I think, well it's a veg, not something that should be in a desert, I mean I'm still coming to terms with pineapple being on a pizza, it's just wrong, but I'll face my fears one day and give it a go.
Most weekends, particularly after our family Sunday dinner, we like to put our feet up and lazily eat our desserts, with the temperature scorching, no more apple crumble and custard, instead we want something nice and light and hits that sweet spot. This dairy-free avocado chocolate mousse certainly tickles those taste buds and leaves you feeling content, knowing that it's dairy free and not too sugary, all you need is some essential items which you can easily find in your home, a great blender and you are all set.
The blender I can not live without is the Blendtec since it came into my life it has made blending all that much easier. I literally chuck in all my ingredients, hit a few buttons and my healthy chocolate pud is ready in minutes. I love that this one-pot wonder is just that, there is minimal mess, so I'm not stuck in the kitchen washing up mountains of stuff.
Ingredients
2 ripe avocados
1/2 cup of cocoa powder
160ml of coconut cream
2 tsp of vanilla extract
2 tbsp of maple syrup
Directions
1. Pop all the ingredients in your blender and blend until smooth, scraping down the sides every now and then.
2. Pour out evenly into your ramekins/serving pots, (saving just a little extra for you for later) add your desired toppings, serve immediately and enjoy!
Truly these puddings are simply divine, you must make them this weekend, give it a go and let me know what you think.
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