Lemon Poppy Seed Cake with Fresh Berries and Whipped Cream by Chef Sean Andre

Good Day My Fellow Foodies,

As we embrace the holiday season, the time to enjoy delicious desserts is upon us as well. I happen to really enjoy a good pound cake. Cake by the pound as they say LOL. Can you write LOL in a blogpost? Any who, I use this recipe for parties and family get togethers and they are always bomb. I serve the pound cake i with fresh berries, lemon butter cream and whipped cream. I hope you enjoy it. Look for this recipe and more recipes on my blog at chefseanandre.blogspot.com

Live Long & Eat Well 

Chef Sean Andre

Ingredients:

3 cups of Cake Flour

6 eggs

1 pound of butter, softened

1 pound of sugar

2 tsp of vanilla extract

1/2 tsp of salt

1/2 cup of buttermilk

1/2 tsp of baking soda

1 tsp of baking powder

1/4 cup poppy seeds

1/4 lemon juice, fresh

2 tsp lemon zest

Whipped cream, as needed

Fresh berries, as needed

Whipped Crean, as needed

For the Cake:

Preheat oven, grease and flour pan. Sift the flour, baking soda, and baking powder into a large mixer. Stir in salt and the sugar. Add the butter. Add the eggs, whole and mix on slow. Slowly add buttermilk and the vanilla extract. After it is thoroughly stirred turn the mixer up to medium for a couple of minutes. Add poppy seeds, lemon juice and lemon zest. Mix on high for a couple more minutes. If the mixture is a little thick, add just a touch more buttermilk. Be sure to mix product thoroughly or you will have lumps that will form air bubbles and leave holes in your finished cake. Bake cake in a bundt pan at 325 degrees for one hour and a half.

Lemon Butter Cream

1/3 cup butter

2 TBL lemon juice

1/2 tsp vanilla extract

2 cups powdered sugar

Combine the butter, lemon juice, vanilla, and confectioner\"s sugar and beat until light and fluffy. Add more confectioner\"s sugar, or lemon juice to adjust the consistency as needed.

Assembly

Drizzle cakes with Butter cream allowing it to drip down the sides, see photo. Allow butter cream to cool. Place a dollop of whipped cream in the center of the cake. Top the cake with fresh berries. Sprinkle with powdered sugar and serve