Best Seven Minute Frosting For Lemon Poppy Seed Lady Cake Recipes

LEMON POPPYSEED CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2
• . Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• . Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
• . Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• . Add the lemon zest and poppy seeds and gently stir to combine.
• . Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
• 0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• 1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• 2. Add about half of the powdered sugar and mix until well combined and smooth.
• 3. Add the lemon juice and zest and mix until well combined.
• 4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• 5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. 16
• Place the first cake on a serving plate or a cardboard cake round. 17
• Spread about 1 cup of frosting evenly on top of the cake. 18
• Add the second layer of cake and another cup of frosting. 19
• Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother. 20
• Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices. 21
• Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

LEMON POPPY-SEED LADY CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, and line with parchment paper. Butter parchment, and dust bottoms and sides with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.
• Gradually add 1 1/2 cups sugar; beat until fluffy, about 3 minutes. Beat in vanilla, poppy seeds, and lemon zest. With mixer on low speed, add the flour mixture in two batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape sides of the bowl; beat 10 seconds more. Set aside.
• In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add remaining 1/4 cup sugar until peaks are just stiff. Gently fold in whites; do not overmix.
• Divide batter between prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove cakes, invert onto plates; peel off parchment paper, and reinvert so the top side is up.
• Make filling: In a small bowl, whip heavy cream to soft peaks. Fold in lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.
• Assemble cake: Using a serrated knife, carefully trim tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away crumbs from tops of layers.
• Place one of the bottom layers on a serving platter; spread with 1 cup lemon filling. Top with another cake layer; spread with 1 cup filling. Repeat with another cake layer and filling; top with remaining cake layer. Cover entire cake with plastic wrap, and carefully transfer to the refrigerator, steadying it with your hands to keep the layers from sliding. Chill until filling is firm, at least 2 hours.
• When ready to serve, frost cake and garnish with poppy seeds.

PERFECT SEVEN-MINUTE FROSTING

Steps:

• In a small, heavy-bottom saucepan, combine 3/4 cup sugar, corn syrup, and 4 tablespoons water. Place over medium heat, stirring occasionally, until sugar has dissolved, about 4 minutes. Rub a bit of the mixture between your fingers, making sure any graininess has disappeared. Raise heat, and bring to a boil without stirring. Continue boiling, occasionally washing down the sides of the pan with a pastry brush dipped in cold water to prevent sugar from crystallizing, until a candy thermometer registers 230 degrees, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.) Remove the syrup from heat (temperature will keep rising).
• Meanwhile, in the bowl of an electric mixer, whisk the egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. With mixer on medium-low speed, pour syrup in a steady stream down side of bowl (to avoid splattering).
• Beat the frosting on high speed until cool, about seven minutes. It should be thick and shiny. Use immediately.

LEMON-POPPY SEED LADY CAKE

Steps:

• Preheat the oven to 350°F. Butter 2 8 × 2-inch round cake pans, and line with parchment paper. Butter the parchment, and dust the bottoms and sides with flour, tapping out excess; set aside.
• Into a medium bowl, sift together the flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.
• Gradually add 1 1/2 cups sugar; beat until fluffy, about 3 minutes. Beat in the vanilla, poppy seeds, and lemon zest. With the mixer on low speed, add the flour mixture in 2 batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape the sides of the bowl; beat 10 seconds more. Set aside.
• In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add the remaining 1/4 cup sugar until the peaks are just stiff. Gently fold in the whites; do not overmix.
• Divide the batter between the prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove the cakes, invert onto plates; peel off the parchment paper, and reinvert so the top side is up.
• Make the filling: In a small bowl, whip the heavy cream to soft peaks. Fold in the lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.
• Assemble the cake: Using a serrated knife, trim the tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away crumbs from the tops of the layers.
• Place one of the bottom layers on a serving platter; spread with 1 cup lemon filling. Top with another cake layer; spread with 1 cup filling. Repeat with another cake layer and filling; top with the remaining cake layer. Cover the entire cake with plastic wrap, and carefully transfer to the refrigerator, steadying it with your hands to keep the layers from sliding. Chill until filling is firm, at least 2 hours.
• When ready to serve, frost the cake and garnish with poppy seeds.

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.

SEVEN MINUTE FROSTING I

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

SEVEN-MINUTE FROSTING FOR LEMON POPPY-SEED LADY CAKE

Steps:

• In a small saucepan, combine 1 1/2 cups sugar with the corn syrup and 1/4 cup water. Place over medium heat, stirring occasionally until sugar has dissolved.
• Raise heat, and bring to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue boiling 5 to 7 minutes, or until a candy thermometer registers 230 degrees.
• Meanwhile, in a mixing bowl, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually beat in remaining 1/4 cup sugar. Reduce speed to medium-low.
• When syrup reaches 230 degrees, carefully pour it in a stream down side of bowl. Beat until frosting is cool, thick, and glossy, 5 to 10 minutes. Use immediately.