Tangy lemon meets sweet white chocolate in this delicious dessert. Our Lemon Poppy Seed Cake with white chocolate Ganache has the yin and yang of baked cakes.
Baking has been a passion of mine since I was little. I made my first cake as a young child, learning from my mother who was an exceptional baker. With her by my side, I made my first cake, a moist white cake with chocolate frosting. Today its better known as a classic birthday cake. From that day forward my love of baking has grown and matured, but sometimes I still bake the classics.
I created my Lemon Poppy Seed Cake as a combination of my favorite classic flavors. This dessert combines lemons, poppy seeds, white chocolate and almonds into the perfect cake. It has a hint of tang to balance the topping of sweet white chocolate Ganache, like yin and yang.
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Lemon Poppy Seed Cake
Ingredients:
- 1 cup unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 1/2 cups sugar
- 1 can Solo Poppy Seed Cake and Pastry Filling
- 4 large eggs, separated
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 cup buttermilk
- 1/4 cup slivered almonds
- 4 tablespoons heavy cream
- 1 cup white chocolate, finely chopped
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Preparation:
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a 12 cup Bundt pan or 10 cup Tube pan and set aside.
- Whisk flour, baking power and salt in a medium bowl.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks, one at a time, beating well after each addition.
- Stir in dry ingredients in thirds, alternating with buttermilk. Start and end with dry ingredients.
- Beat egg whites in a separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Add vanilla, lemon zest and lemon juice.
- Bake for 60-70 minutes, or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.
- Drizzle white chocolate Ganache (preparation below) over cake. Sprinkle slivered almonds on top.
Ganache Preparation:
- Place finely chopped white chocolate in a small heatproof bowl. Set over warm water on low heat (water should not touch bottom of bowl). Stir very frequently, until almost melted.
- Remove from heat and hot water. Stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just until its simmering, stirring frequently. Remove from heat.
- Add about two-thirds of hot cream into melted white chocolate. Stir gently to incorporate, then beat or whisk until smooth.
Enjoy!
More from the Chef:
GoodDinnerMrsMellen.com
GoodDinnerMrsMellen.blogspot.com
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