Lemon Poppyseed Cake

There’s nothing quite like a fresh lemon flavoured cake for tea time is there" Add some poppyseed and cream cheese frosting to the mix and we’ve got ourselves a deal. This beautiful lemon poppyseed cake is such an easy Thermomix recipe and whipped up in no time. To get the best results with my icing I tend to refrigerate the cream cheese icing for at least 1 hour in the piping bag before piping it or using it to decorate the cake. You could also freeze for 30 minutes. It ensures that the cream cheese has the right consistency and is not too soft when trying to apply to the cake. 
To make this gorgeous cake I used my 20cm push pan cake tin with my reusable cake liner. They are wonderful and it means you don’t have to line the cake tin with greaseproof paper or grease it with any butter. Just a convenient and reusable solution. 
Cake Batter

2 lemons (zest only)
225 g unsalted butter (in small chunks)
225 g caster sugar
225 g plain flour
4 large eggs
1 tsp vanilla extract
40 g lemon juice
1 Tbsp baking powder
1 pinch salt
50 g whole milk
40 g poppyseed (+ extra for decoration)

Cream Cheese Frosting

1 lemon (zest only)
120 g unsalted butter (in small chunks)
250 g cream cheese
500 g icing sugar
20 g lemon juice
5-8 yellow edible violas (optional)

Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line a 20cm push pan cake tin with a reusable cake liner or greaseproof paper and set aside. 

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