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.
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
- 400 g rhubarb
- 200 g sugar
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 250 g butter
- 450 g icing sugar
- zest and juice from 1 organic lemon
- 1 teaspoon poppy seeds
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.
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.
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!
ooh, i love the blush pink color that the rhubarb adds, and it goes so well with the pale yellow. but it’s not just pretty, it sounds delicious too; tons of lemon, and the cardamom in the rhubarb seems unexpected (:
hey Heather! thanks so much! so happy you like it (:
Nothing screams spring than some lemon and rhubarb!! Love…love the cake, flavors and pictures:)
awh thank you so much Maria!!