Zucchini Cake With Lemon And Poppy Seed Frosting Recipes

LEMON ZUCCHINI CAKE WITH POPPY SEED

Steps:

• In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
• Stir in shredded zucchini.
• Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
• Gradually add this mixture to the zucchini mixture. Mix throughly.
• Pour into greased 9x13 pan.
• Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
• Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

ZUCCHINI CAKE WITH LEMON AND POPPY SEED FROSTING

Steps:

• Preheat oven to 180⁰C. Lightly spray a 20cm (base measurement) round spring form tin with oil and line base with baking paper.
• Squeeze excess moisture from zucchini. Set aside.
• Using electric beaters, beat sugar and spread in a large bowl until pale and creamy. Add eggs, 1 at a time, until just combined.Sift flour and bicarbonate of soda together into a separate bowl. Fold in flour mixture then gently stir in grated zucchini. Spoon into prepared tin and smooth over surface with back of a spoon.
• Bake for 40 minutes or until cake is golden and a skewer inserted into the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool.
• Using clean electric beaters, beat icing sugar, cream cheese, juice and poppy seeds in a small bowl until smooth. Spread over cake and sprinkle with lemon zest to serve.

POPPY SEED CAKE WITH LEMON ERMINE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
• Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
• Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
• Spread the frosting over the cooled poppy seed cake.