great grandmother's lemon poppy seed cake

Name: GREAT GRANDMOTHER'S LEMON POPPY SEED CAKE
Prep time: 25 min
Cook time: 45 min
Cuisine: American
Ingredients: 1/2 pound(s) (2 sticks ) unsalted butter; 2 1/2 cup(s) sugar; 4 large eggs room temperture; 1/3 cup(s) grated lemon zest 6 to 8 lemons; 3 cup(s) flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) koser salt; 3/4 cup(s) freshly sqeezed juice divided; 3/4 cup(s) buttermilk at room temperture; 1 teaspoon(s) pure vanilla extract; ## LEMON BUTTERCREAM FROSTING; 1/2 cup(s) vegetable shortening; 1/3 cup(s) butter; 1 tablespoon(s) lemon juice; 3 cup(s) confectioners' sugar; 2 tablespoon(s) milk; 1 1/2 tablespoon(s) poppy seeds

(2 RATINGS)

99 Pinches 2 Photos

JANET JORDAN

BRISTOW, OK

Updated on Jan 10, 2013

When I was a kid Great Grandmother made this cake for just the right occasion. I can remember her taking her time to do it from scratch no cake mix for this cake. This cake is one I will always adore, This cake really brings memories. I tried making this by using a cake mix , but it didn't fly. Great Grandmother was always right.

Rate

prep time 25 Min

cook time 45 Min

method Convection Oven

yield

Ingredients

1/2 pound (2 sticks ) unsalted butter
2 1/2 cups sugar
4 large eggs room temperture
1/3 cup grated lemon zest 6 to 8 lemons
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon koser salt
3/4 cup freshly sqeezed juice divided
3/4 cup buttermilk at room temperture
1 teaspoon pure vanilla extract
LEMON BUTTERCREAM FROSTING
1/2 cup vegetable shortening
1/3 cup butter
1 tablespoon lemon juice
3 cups confectioners' sugar
2 tablespoons milk
1 1/2 tablespoons poppy seeds

How To Make great grandmother's lemon poppy seed cake

Step 1

Preheat oven to 350 degrees.

Step 2

Grease and flour 3 round cake pans you can also line cake pans with parchment paper.
Step 3

Cream the butter and the sugar in a bowl of a electric mixer fitted with the paddle attachment mix until light and fluffy about 5 minutes. With the mixer on medium speed add the eggs one at a time and the lemon zest.
Step 4

Sift flour, baking powder, baking soda, poppy seeds, and salt in a bowl. In another bowl combine 1/4 c. lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter. Beginning and ending with the flour. Divide the batter evenly between the cake pans. Smooth the tops and bake for 45 minutes to 1 hour.
Step 5

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on rakes to completely cool
Step 6

LEMON BUTTERCREAM FROSTING
Step 7

In a large bowl cream the shortening and butter with a electric mixer. Add the lemon juice. Slowly add the sugar one cup at a time beating it well on medium speed.
Step 8

Add the milk beat at high speed until mixture is light and fluffy
Step 9

Keep the frosting bowl covered with a damp cloth until ready to frost cake. Makes 2 cups
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