Lemon Poppy Seed Cake with Vanilla Bean Cream Cheese Frosting

Today is my older sister's birthday. I would have loved for this to be her birthday cake, but she lives a thousand miles away. So I have no choice but to send her a birthday cake, after a fashion. Happy Birthday, Sister!

This cake was so nice and refreshing. It was nice and light with a clear lemon flavor, and the frosting was soft and not too sweet. The cake and the frosting balanced each other very well. I will definitely be making this cake again. I adapted this recipe from the one found here.

Lemon Poppy Seed Cake with Vanilla Bean Cream Cheese Frosting

Cake:
2 cups cake flour
1 1/4 cups granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt, scant
2 Tablespoons poppy seeds
2/3 cup butter, room temperature
Grated zest of 1 large lemon
3/4 cup + 2 Tablespoons buttermilk
2 egg whites + 1 whole egg

Lemon Syrup:
4 Tablespoons sugar
Juice of 1 large lemon
1/4 cup water

Vanilla Bean Cream Cheese Frosting:
1 vanilla bean
2 1/2 cups confectioner's sugar
1 8 ounce package cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 1/2 teaspoons vanilla extract

Preheat the oven to 350F. Grease two 9 inch round cake pans and line the bottoms with a round of parchment paper. Grease the parchment paper.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, an poppy seeds. Beat on low speed to gently blend the ingredients. Add the buter, lemon zest, and buttermilk to the flour mixture (in that order), beating on low to combine. Once blended, increase the speed to medium and beat one to two minutes. In a small bowl, gently beat egg and egg whites, then add to batter and beat only enough to incorporate, scraping down the sides as needed. Pour the batter evenly into cake pans. Bake cakes for about 20 to 25 minutes or until a toothpic inserted in the center comes out clean. Let the cakes cool in the pans for about 10 mintues while you make the lemon syrup.

For the lemon syrup: Combine the sugar, lemon juice, and water in a small non-reactive saucepan. Bring to a boil and stir until the sugar has dissolved. Set aside. Turn the cake layers out onto cooling racks and generously brush the warm cakes with the hot lemon syrup. Let cool completely.

For the frosting: In the bowl of a stand mixer, add cream cheese and butter. Split the vanilla bean lengthwise and scrape out the seeds gently with the point of a knife. Add the seed paste to the cream cheese and butter, and beat on medium speed until light and fluffy. Add the powdered sugar, 1/2 to 1 cup at a time, beating well after each addition and scraping down the sides. Continue to beat until very fluffy, add the vanilla extract and beat well.
To assemble: Place one cake layer upside down on a serving plate. Spread some frosting over the layer, and top with the second cake layer. Cover top and sides of cake with remaining frosting. Makes 10 to 12 servings.
Enjoy! -Cardamommy