Lemon Poppy Seed Torte with Lemon Buttercream Icing
Brighten up your dessert table with this irresistible Lemon Poppy Seed Torte with Lemon Buttercream Icing! This show-stopping cake layers soft, moist lemon-poppy seed sponges with a luscious, tangy lemon buttercream for a burst of citrus flavor in every bite. Infused with fresh lemon juice, fragrant lemon zest, and a hint of sour cream for extra tenderness, this torte strikes the perfect balance between sweet and zesty. Topped with silky buttercream and garnished with freshly grated lemon zest, it’s a feast for both the eyes and the palate. Ideal for celebrations or simply indulging your citrus cravings, this dessert is as stunning as it is flavorful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 count Large eggs
- 0.5 cups Fresh lemon juice
- 2 tablespoons Lemon zest
- 0.5 cups Sour cream
- 2 tablespoons Poppy seeds
- 4 cups Powdered sugar
- 1 cup Unsalted butter, softened (for icing)
- 2 tablespoons Fresh lemon juice (for icing)
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (for garnishing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice and lemon zest.
Stir in the sour cream until well combined.
Gradually add the dry ingredients to the wet mixture in 2-3 batches, mixing just until combined.
Fold in the poppy seeds gently using a spatula.
Divide the batter evenly among the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to wire racks to cool completely.
To make the buttercream icing, beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the fresh lemon juice, heavy cream, and vanilla extract. Beat until the icing is fluffy and spreadable.
Place one cake layer on a serving platter and spread a thin layer of buttercream icing on top. Repeat with the other layers.
Spread a thin crumb coat of icing over the entire cake, then apply a thicker layer to completely cover the cake.
Decorate the top with lemon zest, if desired.
Refrigerate the torte for at least 30 minutes before serving to allow the icing to set.
Slice and serve your Lemon Poppy Seed Torte with Lemon Buttercream Icing. Enjoy!
Nutrition Facts
Calories |
7636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.3 g | 512% | |
| Saturated Fat | 241.2 g | 1206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1736 mg | 579% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 1000.7 g | 364% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 783.1 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
