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Violet Lemon Poppy Seed Cake Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Description

This Violet Lemon Poppy Seed Cake is a beautifully fragrant and delicate baked dessert combining the fresh flavors of lemon zest and juice, aromatic violet flowers, and crunchy poppy seeds. The cake layers are moist and tender, topped with a luscious Swiss buttercream frosting infused with lemon and violet essence. Perfect for springtime celebrations, this cake is both visually stunning and delightfully flavorful.

Ingredients

Cake

  • 113 g softened unsalted butter (1/2 cup or 1 stick, dairy-free alternatives can be used)
  • 198 g granulated sugar (1 cup, or wild violet sugar)
  • 2 large eggs (at room temperature)
  • 118 ml milk (1/2 cup)
  • 1 teaspoon apple cider vinegar (6 g)
  • 9 g lemon zest (from 2 lemons)
  • 1 teaspoon vanilla extract (4 g)
  • 210 g all-purpose flour (1 1/2 cups)
  • 1/2 teaspoon kosher salt (2 g)
  • 1 teaspoon baking powder (4 g)
  • 1/4 teaspoon baking soda (1 g)
  • 37 g poppy seeds (1/4 cup)

Swiss Buttercream Frosting

  • 60 g egg whites (from 2 large eggs at room temperature)
  • 100 g granulated sugar (1/2 cup)
  • 1/4 teaspoon kosher salt (1 g)
  • 226 g softened unsalted butter (1 cup or 2 sticks, dairy-free alternatives can be used)
  • 4 g lemon zest (from 1 lemon)
  • 1 teaspoon lemon juice (4 g)
  • 1 teaspoon vanilla extract (4 g)
  • 1/2 cup violet flowers (loosely packed, with stems and leaves for decoration)
  • 1 teaspoon poppy seeds (for garnish)

Instructions

  1. Press Violet Flowers: Pick wild violet flowers with stems and leaves the day before. Press them between 2 pieces of parchment paper using a flower press or heavy books to dry.
  2. Preheat Oven and Prepare Pans: Preheat the oven to 350˚F (175˚C). Grease two 6-inch cake pans and line the bottoms with parchment paper circles for easy removal.
  3. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream softened butter and sugar together until pale and fluffy, about 2-3 minutes.
  4. Add Eggs: Crack eggs into a small bowl to check for shells, then add them to the butter-sugar mixture. Beat for 3-4 minutes until well combined.
  5. Mix Wet Ingredients: Add milk, apple cider vinegar, lemon zest, and vanilla extract. Mix for about 1 minute. The batter may look curdled at this stage.
  6. Add Dry Ingredients: In a separate bowl, whisk flour, kosher salt, baking powder, baking soda, and poppy seeds. Add these dry ingredients to the wet mixture and mix just until combined, about 30 seconds.
  7. Divide Batter: Evenly divide the batter between the prepared pans and smooth the tops with an offset spatula.
  8. Bake: Bake at 350˚F (175˚C) for 30-35 minutes, or until golden brown and a tester inserted in the center comes out clean.
  9. Cool Cakes: Let cakes cool in the pans on a rack for 10 minutes. Carefully run a knife around edges, invert onto the rack, and peel off parchment. Allow cakes to cool completely upside down to flatten tops.
  10. Prepare Swiss Buttercream Base: Combine egg whites and sugar in the bowl of a stand mixer. Whisk together briefly.
  11. Heat Egg Mixture: Place the bowl over simmering water (bain-marie), whisking constantly until the mixture reaches 160˚F to cook the egg whites safely.
  12. Whip Egg Mixture: Remove bowl from heat, whip on high speed with a balloon whisk attachment until glossy soft peaks form, about 6-7 minutes.
  13. Add Butter: Add softened butter one tablespoon at a time with the mixer running. The frosting may look runny at first but will thicken as all butter is incorporated.
  14. Flavor Frosting: Mix in salt, lemon zest, lemon juice, and vanilla extract until smooth and combined.
  15. Remove Air Bubbles: Switch to paddle attachment and mix on medium-low speed to de-air the frosting. Cover and refrigerate until cakes have cooled.
  16. Level Cake Layers: If cakes are domed, trim the tops to level them using a serrated knife.
  17. Assemble Cake – Layer 1: Place one cake layer on a serving plate with a small dab of frosting to secure it. Spread about 1 cup of frosting evenly on top.
  18. Assemble Cake – Layer 2 and Crumb Coat: Add second cake layer on top. Apply a thin crumb coat layer of frosting on sides and top. Refrigerate the cake and remaining frosting for 30 minutes.
  19. Final Frosting: Frost the cake with the remaining buttercream, smoothing with an offset spatula.
  20. Decorate Cake: Attach pressed violet flowers and leaves to the sides by gently pressing them into the frosting with a toothpick to avoid smudging. Decorate the top with pressed violet flowers (without stems) in desired patterns. Sprinkle poppy seeds over the top.
  21. Serve: Serve the cake at room temperature or refrigerate to keep flowers vibrant until ready to serve.

Notes

  • To make the cake dairy-free, substitute the butter and milk with plant-based alternatives such as vegan butter and almond or oat milk.
  • Press the violet flowers at least one day in advance to ensure they dry properly and hold their shape on the cake.
  • Make sure eggs and milk are at room temperature for best mixing results.
  • If cakes dome too much during baking, trimming the tops before frosting helps the cake look more polished and even.
  • For a stronger violet flavor, consider incorporating violet sugar or violet extract if available.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/violet-lemon-poppy-seed-cake-recipe/