Lavender and Lemon Poppy Seed Cake Recipe

Elisa Sunga, the founder of Cake Picnic, has authored a cookbook titled Cake Picnic: Recipes for the Love of Cake & Friends. This book combines recipes with advice on how to host your own cake picnic. She presents a recipe for a delightful lavender and lemon poppy seed cake from her book.

Lavender & Lemon Poppy Seed Cake Recipe

On a visit to a lavender field outside London, Sunga experienced the unique floral scent that inspired her recipe. For a true lavender flavor, food-grade lavender extract is recommended.

Ingredients

Lemon Poppy Seed Yogurt Cake

• 1¼ cups (250 g) granulated sugar
• 3 Tbsp lemon zest
• 1½ cups (340 g) vanilla yogurt, at room temperature
• ⅔ cup (132 g) neutral oil
• 3 eggs, at room temperature
• 1 tsp kosher salt
• 2⅓ cups (280 g) all-purpose flour
• ¼ cup (28 g) cornstarch
• 2 tsp baking powder
• 1 tsp baking soda
• 2 Tbsp poppy seeds

Lavender Swiss Meringue Buttercream

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

Decorations

• Candied lavender
• Fresh lavender sprigs
• Lemon slices
• Candied lemons
• Piped buttercream swirls
• Flower petals
• Sprinkles (optional)

Instructions

Baking the Lemon Poppy Seed Yogurt Cake

1. Preheat oven to 325°F (165°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix sugar and lemon zest in a large bowl, releasing oils with your fingers.
3. Add yogurt, oil, eggs, and salt. Whisk until smooth.
4. Sift flour, cornstarch, baking powder, and baking soda over the mix. Add poppy seeds. Gently fold ingredients, keeping flour streaks.
5. Divide batter between pans, smoothing tops. Bake 30-35 minutes, until a toothpick comes out clean.
6. Cool cakes in pans on a wire rack before inverting them onto the rack.

Making Lavender Swiss Meringue Buttercream

1. Simmer water in a saucepan. Combine sugar and egg whites in a mixing bowl above water. Whisk until sugar dissolves and mixture hits 160°F (70°C), checking smoothness.
2. Attach bowl to mixer. Whisk on high to form stiff peaks, about 10 minutes. Gradually add butter while mixing on low.
3. After butter is incorporated, stir in salt, lavender extract, and food coloring. Beat 10 more minutes until light and airy.

Assembling and Decorating

1. Secure the first cake layer on a board with buttercream.
2. Spread ½ cup buttercream on top. Add more if thicker layer desired.
3. Place the second layer, aligning flat side up.
4. Apply a crumb coat, chill 20 minutes.
5. Frost the cake completely, smooth surfaces or add texture.
6. Decorate as desired. Remove nonedible items before serving.