Spring lemon poppy seed cake

serving dumplings | Spring lemon poppy seed cake

This cake has everything that reminds me of spring – in colors as well in flavors. It has a pillowy lemon poppy seed sponge cake, stewed rhubarb and the best lemon buttercream. It’s gorgeous! The luscious lemon taste just explodes in your mouth, you have to taste it, preferably today and certainly for Easter, because the holidays are better with cakes like these.

prep time 90 minutes  

serving dumplings | Spring lemon poppy seed cake

ingredients

all the ingredients should be at room temperature

lemon sponge cake

90 g flour
50 g potato starch
150 g sugar
4 organic eggs
1/2 teaspoon baking powder
zest from 1 organic lemon
juice from 1/2 lemon
pinch of salt
seeds from 1/2 vanilla pod
1 tablespoon poppy seeds

rhubarb

400 g rhubarb
200 g sugar
1/2 teaspoon cardamom
1/2 teaspoon cinnamon

lemon buttercream

250 g butter
450 g icing sugar
zest and juice from 1 organic lemon
1 teaspoon poppy seeds

serving dumplings | Spring lemon poppy seed cake

instructions

lemon sponge cake

Combine the flour with the potato starch and baking powder.
Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. Beat the egg whites until stiff, then gradually add salt and the remaining sugar, whisking constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Add vanilla seeds, poppy seeds, zest and lemon juice. Then sift the dry ingredients and stir gently with a spatula just until combined.

Line a 18 cm springform with parchment paper and grease the sides with butter. Pour the batter and bake until a toothpick inserted into the center comes out dry, about  35-40 minutes at 170°C. Let cool completely.

stewed rhubarb

Cut rhubarb into pieces, put in a saucepan, add sugar, cardamom, cinnamon and the remaining vanilla pod. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove from heat and let cool down completely.

lemon buttercream

Place the butter in the mixer bowl and beat until light and fluffy. Slowly add sugar while beating. Finally add the zest and lemon juice, beat util combined.

To assemble cut the cake into three layers, place one layer, flat side up, spread with half of the rhubarb, place the second cake layer and spread the rest of the rhubarb. Add the third cake layer and  cover sides and top of the cake with a thin layer of buttercream. Stir the rest of the remaining buttercream with a teaspoon poppy seeds and decorate the cake. Place for at least 30 minutes in the fridge. Enjoy!