Lemon Poppy Seed Cake with Haskap Buttercream

Cakes, Icing and Sauce | April 6, 2016 | By

So.  Again.  It’s been much too long.  I feel like that’s the song I always sing.  But, life gets ahead of you.  Plans change.  Seasons change.  And before you know it, almost a year has gone by since you’ve done a single, solitary blog post!

How can this be?!

DSC_7414

I’ve been doing some thinking in my brain (it’s really hard to make sense of what goes on there sometimes).  I’m thinking about evolving the blog a bit, which is why it has gone untouched for awhile.

Also, my dinosaur of a laptop died.  🙁  Wahhhhh.  A new one will hopefully be on the list of purchases for the next few months.

DSC_7411

Let’s get down to business.

There is good reason for this post today.  The cake – immaculate.  It looks soooo good.  It tastes even better!

I couldn’t let another recipe go by, unposted.  Especially this one.  Cake is kind of pound-cakey.  With a hint of lemon and lots of little poppy seeds, making for wonderful crunch.  The frosting!  It is smooth and sweet (like super sweet), with a haskap berry tang.

DSC_7419

I guess I should touch on haskap berries!  They’re high in anthocyanins, vitamin C, phenolic compounds and other antioxidants.  To me, it sounds like blueberries on steroids.  They’re a bit more sour than blueberries, and but are slightly more mellow.  Not sure if that makes sense…  My hubby says that they taste like a mix of blueberries and kiwi.  (But he’s weird, so who knows what they taste like to normal people!)

There’s a company in our area called Haskapa.  I used the jam that they sell in the buttercream.  🙂

There’s your lesson pour la jour.

DSC_7416

Lemon Poppy Seed Cake with Haskap Buttercream
BEST CAKE EVER. Do you need a better description than that?
Write a review
Print
Cake
  1. 1 cup, plus 2 tbsp butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 1/2 cups all purpose flour
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. 3 tbsp poppy seeds
  9. 1½ c buttermilk, or 1 1/4 cup milk with 1/4 cup lemon juice
  10. 1 tsp vanilla extract
  11. 3 tbsp lemon juice
Haskap Buttercream
  1. 1 cup butter, softened
  2. 2-3 heaping tbsp haskap jam (depending on preference - I used 3)
  3. 2 tbsp milk
  4. 1 tsp vanilla
  5. 4 cups icing sugar
Cake
  1. Preheat oven to 350F. Grease and flour two 9-inch cake pans.
  2. Beat the butter and sugar together until they're nice and fluffy (and yummy). Add the eggs, two at a time, and beat well. Add vanilla and lemon juice.
  3. Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. It's really as easy as that!
  4. Bake for 20 minutes, and then check every 3 minutes for up to 12. Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.
Haskap Buttercream
  1. Beat butter until creamy. Add in jam and vanilla. (You can always add more jam in later, if you want more yummmmmy taste.)
  2. Alternate icing sugar and milk, until you have a nice, rich buttercream. If it seems to runny, add more icing sugar. If it's too thick, add some more milk. Again. Super easy.
  3. Frost cake as you wish! (With ALL the icing!) Or leave some in the bowl to eat as a snack. You will need a glass of milk. Enjoy!
Notes
  1. You could totally use blueberry jam, or something similar, if you don't have haskap.
Adapted from Oh Honey Bakes
Adapted from Oh Honey Bakes
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
 Lemon Poppy Seed Cake with Haskap Buttercream

 

To the kids!  I couldn’t post after almost a year and not include some kids pictures, so here they be!

DSC_0008

Jude – The Easter Egg Fiend

 

DSC_7395

Cael – enjoying a nice sunny day. (Which are few and far between.)

DSC_7263

Briar. Growing up so much!