Ingrédients pour Lemon Poppy Seed Torte With Lemon Buttercream Icing
- Homogenized Milk
- 1/2 cup lemon juice
- Poppy Seed
- 1 tablespoon lemon zest
- 2 cups (4 sticks) unsalted butter
- 1 cup granulated sugar
- 2 1/4 cups powdered sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large egg whites
- 1/2 cup heavy whipping cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Poppy Seed Torte With Lemon Buttercream Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Lemon Poppy Seed Torte With Lemon Buttercream Icing
- Preheat oven to 350°F (175°C). Grease and parchment-line an 11x17 inch baking sheet, extending the paper 2 inches beyond the sides.
- In a small saucepan, heat 1 cup of milk over medium heat for 4 minutes, or until hot and bubbles appear around the edges.
- Remove from heat and stir in 2 tablespoons lemon juice, 1/4 cup poppy seeds, and 1 tablespoon lemon zest. Let cool to room temperature (about 15 minutes).
- In a large bowl, cream together 1 cup (2 sticks) softened butter until light and fluffy.
- Gradually add 1 1/2 cups granulated sugar and 1 cup packed light brown sugar, beating well after each addition.
- Beat in 2 large egg yolks and 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the cooled poppy seed mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form. Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until no streaks remain.
- Spread the batter evenly into the prepared baking sheet.
- Bake for 20-25 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before inverting it onto a counter and removing the parchment paper.
- Trim the edges and cut the cake crosswise into three 4 x 10 1/2 inch rectangles.
- For the Lemon Buttercream Icing:
- In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour.
- Whisk in 1/2 cup lemon juice and 2 large egg yolks.
- Cook over medium heat, whisking constantly, for 3 minutes, or until the mixture is hot and the sugar is dissolved.
- Remove from heat and whisk in 1 cup (2 sticks) unsalted butter, one piece at a time, until melted and incorporated.
- Return to medium heat and stir until the icing boils and thickens slightly.
- Remove from heat and whisk in 1 tablespoon lemon zest and 1/2 cup heavy whipping cream.
- Pour the icing into a medium bowl, cover directly with plastic wrap, and chill until cold.
- In a large bowl, beat 2 cups (4 sticks) unsalted butter on high speed for 5 minutes, until light and fluffy.
- Gradually add 2 1/4 cups powdered sugar, 1/4 cup at a time, beating well after each addition.
- Add the chilled lemon mixture, 1/4 cup at a time, beating until light and creamy.
- Assemble the torte: Place one cake layer on a serving plate. Spread 3/4 cup of icing on top. Repeat with the remaining layers.
- Frost the top and sides with a thin layer of icing. Pipe remaining icing using a star tip.
- Chill for several hours to firm before slicing and serving. Yields 24 slices.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
134g
Fat
106g
Carbs
14g