Susan Mosca from Bloemfontein is our August 2014 'Teetydtreffer'-winner with her delicious moist poppy seed and lemon cake.
Susan cuts each layer in half to form a four-layer cake. We have doubled the recipe for a nice high cake.
400 ml cake flour
12.5 ml baking powder
2 ml salt
250 g butter, softened
300 ml castor sugar
6 large eggs, separated
10 ml vanilla
1 ml almond flavoring
250 ml sour cream
75 ml poppy seeds
Instructions
Lemon syrup
1 Mix 100 ml of boiling water, 50 ml of sugar, 7 ml lemon juice and the grated zest of 1 lemon.
Icing
1 Cream 120 g butter, 240 g cream cheese and 600 g icing sugar until soft and spreadable. 2 Stir in 50 ml of lemon curd and and decorate the cake between layers and on top. Preheat the oven to 180 ° C. Spray two 20 cm cake pans with nonstick spray.
1 Sift the dry ingredients together in a large mixing bowl. 2 Beat the butter and sugar with an electric mixer until light and fluffy. Add the seasoning. 3 Mix the egg yolks one at a time to the butter mixture. 4 Mix the dry ingredients alternately with the sour cream into the egg mixture. 5 Beat the egg whites in a separate bowl until soft peak stage and fold gently into the batter. 6 Pour evenly into both pans and bake for 25-30 minutes. 7 Leave for 15 minutes in the pan and turn out. 8 Pour over the hot lemon syrup and leave for an hour in the freezer so it does not crumble when the cake is decorated. 9 Spread the frosting between each layer and on top of the cake.