Please enjoy this recipe from my ‘AFTERNOON TEA IN AN EDWARDIAN COUNTRY HOUSE’ VIDEO - which was recently uploaded on my YouTube Channel. This recipe is adapted from ohsweetbasil.com - I have used this recipe on a number of occasions and always find it to be deliciously moist and fresh!

Ingredients

Lemon Poppy Seed Cake

• 3/4 cup butter unsalted, softened

• 1 1/2 cup granulated sugar

• 3 eggs large, room temperature

• 1 teaspoon vanilla extract

• 2 cups all purpose flour

• 1/3 cup cornstarch

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup sour cream room temperature

• 3 tablespoons lemon zest freshly grated

• 1/4 cup lemon juice freshly squeezed

• 2-4 tablespoons poppy seeds - I used 2 tablespoons

Cream Cheese Frosting

• 8 oz cream cheese softened

• 1/4 cup butter unsalted, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice freshly squeezed

Instructions

For the Lemon Poppy Seed Cake

• Preheat the oven to 350F degrees.

• Grease a baking pan - I like to use a rectangular one so I can make squares.

• In a large bowl beat together the butter and sugar until fluffy.

• Beat in the eggs and vanilla.

• In a separate bowl whisk together the flour, cornflour, baking powder, baking soda and salt.

• Beat about 1/2 of the sour cream into the butter mixture followed by about 1/2 of the flour mixture.

• Repeat the process with the rest of the sour cream and flour mixture.

• Fold in the lemon zest, lemon juice and poppy seeds using a large rubber spatula.

• Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean

For the Cream Cheese Frosting

• Once the cake is cooled, make the frosting.

• In a large bowl, beat together the butter, cream cheese, powdered sugar, vanilla & lemon juice.

• Spread the frosting over the top of the cake

• Cut the cake into equal squares and top with little pieces of quartered lemon.