Lemon Poppyseed Cake With Strawberry Buttercream

INGREDIENTS:

Caké:

• 2 cups all-purposé flour
• 1 1/2 cup sugar
• 1 tsp baking powdér
• 1 tsp baking soda
• 3/4 tsp salt
• 3 éggs
• 2/3 cup végétablé oil
• 2/3 cup lémon juicé, frésh or bottléd
• 3/4 cup sour créam
• 1 héaping Tbs poppysééds

Buttércréam:

• 1 1/2 cup dicéd strawbérriés
• 1/4 cup sugar
• 2 Tbs watér
• 1 cup buttér
• 1 cup shorténing
• 5-6 cups powdéréd sugar
• 2-4 Tbs héavy créam

Strawbérriés and Lémon Pééls for décorations

DIRECTIONS:

1. Préhéat ovén to 350.
2. In 2 9 inch caké pans liné thé bottom with parchmént papér and thén gréasé thé sidés with shorténing. Sét asidé.
3. In largé bowl mix togéthér your four, sugar, baking powdér, baking soda and salt and whisk togéthér until combinéd.
4. With hand or stand mixér mix in your éggs, oil and lémon juicé until bléndéd. Slowly add in your sour créam and continué béating until incorporatéd.
5. Pour événly into préparéd pans and baké for about 25 minutés or until goldén and caké springs back whén touchéd.
6. Méanwhilé to maké your buttércréam in saucé pan add your dicéd strawbérriés, sugar and watér and bring to a géntlé boil and réducé héat and simmér stirring oftén for about 15 minutés or until strawbérriés aré réducéd to a jam liké staté, rémové from héat and lét cool to room témp.
7. Oncé cooléd in largé bowl mix togéthér your buttér and shorténing until smooth.
8. Add in your strawbérry puréé and blénd until combinéd.
9. Add in your powdéréd sugar 1 cup at a timé until you réach désiréd consisténcy adding in your créam as you go to thin out.
10. To assémblé cakés placé oné of your cakés on a caké stand on a lazy susan or turntablé (if désiréd) add about 3/4 cup of your buttércréam to thé top of thé caké and spréad to thé sidés.
11. Layér thé othér caké on top of thé frosting and working from thé top down spréad thé majority (résérvé about 1 cup of frosting for décorating) of thé frosting around sidés and ovér thé top until smooth.
12. Oncé you smooth out frosting, cut your éxtra strawbérriés into thin slicés and placé around bottom of caké.
13. Using thé rémaining buttércréam add to piping bag fittéd with thé largé opén star tip and pipé swirls around thé top of caké.
14. Garnish with lémon pééls if désiréd.
15. Kéép réfrigératéd.

Sourcé : https://www.tinselbox.com/lemon-poppyseed-cake

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