Lavender and Lemon Poppy Seed Cake Recipe

Elisa Sunga, the founder of Cake Picnic, has organized numerous baking events across various cities. She recently released a cookbook titled Cake Picnic: Recipes for the Love of Cake & Friends. This book combines recipes and a guide on hosting your own cake picnic. One of the featured recipes is for a lavender and lemon poppy seed cake.

Lemon Poppy Seed Yogurt Cake

This recipe yields one two-layer 9-inch cake. Here are the ingredients you will need:

• 1¼ cups granulated sugar [250 g]
• 3 tablespoons lemon zest
• 1½ cups vanilla yogurt, at room temperature [340 g]
• 2⁄3 cup neutral oil [132 g]
• 3 eggs, at room temperature
• 1 teaspoon kosher salt
• 2⅓ cups all-purpose flour [280 g]
• ¼ cup cornstarch [28 g]
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons poppy seeds

Instructions:

1. Preheat your oven to 325°F [165°C]. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, mix the sugar and lemon zest, using your fingers to release the oils.
3. Add yogurt, oil, eggs, and salt. Whisk until smooth.
4. Sift flour, cornstarch, baking powder, and baking soda over the mixture. Add poppy seeds and gently fold the ingredients without overmixing.
5. Divide the batter between the prepared pans and smooth the tops with an offset spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack.
7. Run a butter knife around the edges before inverting the cakes onto the rack to cool completely.

Lavender Swiss Meringue Buttercream

• 1½ cups granulated sugar [300 g]
• 6 egg whites
• 2 cups unsalted butter, at room temperature, cut into 1-inch pieces [452 g]
• 1 teaspoon table salt
• ½ to 2 teaspoons lavender extract, to taste
• 1 or 2 drops purple food coloring (optional)

Instructions:

1. Simmer water in a medium saucepan. Combine sugar and egg whites in the bowl of a stand mixer, place it over simmering water, and whisk constantly until the sugar dissolves and the mixture reaches 160°F [70°C].
2. Attach the bowl to the mixer with a whisk attachment. Beat on high speed for 10 minutes until stiff peaks form.
3. With the mixer on low, add butter piece by piece, letting each incorporate before adding another. Once smooth, scrape the bowl and whip on high for 5 more minutes.
4. Add table salt, lavender extract, and food coloring. Beat with the paddle attachment on medium speed for another 10 minutes.

Assemble and Decorate the Cake

Place one cake layer on a serving plate, securing it with a dab of buttercream. Spread about ½ cup of buttercream over the surface. Add the second cake layer, aligning flat side up. Apply a crumb coat of buttercream over the entire cake and chill for 20 minutes.

Use the remaining buttercream to frost the entire cake. Smooth evenly or create textures. Decorate with candied lavender, fresh lavender sprigs, lemon slices, or other desired decorations, removing nonedible ones before serving.