Happy birthday kaityln
Happy birthday Kaitlyn,
When Kaitlyn’s friends told me what Kaitlyn was like I immediately had a picture of a stylish two-tiered tall cake. Just like the bottom tier of the cake that has to be strong enough to support the top tier this young woman is strong, independent and is supportive to everyone she cares about.
As for reflecting her easy-going nature that was a piece of cake, because lemons are the easiest and most versatile fruit to grow.
The brightly coloured icing reflects her sunny, open, fun personality, and the flowers are pretty and bohemian, just like Kaitlyn.
Happy 21st Kaitlyn
This Lemon and poppy seed cake is dense and ideal for people who don’t want a light and fluffy cake or for a two tier cake.
Lemon and Poppy seed cake
2 and ¾ cups plain flour
1/4 cup corn flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
¼ cup poppy seeds
230g unsalted butter, at room temperature (soft)
1 and ¾ cups white sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
¼ cup of lemon zest
1/2 cup freshly squeezed lemon juice
1 cup buttermilk at room temperature
Pre heat the oven to 180C
Sift the flour and cornflour together into a large bowl.
Whisk in the salt, baking powder, baking soda, and poppy seeds. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.
Add the sugar and beat on high speed for 2 minutes until creamed together fairly well.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs and the vanilla. Beat on medium-high speed until combined.
Beat in the lemon zest and lemon juice.
With the mixer on low speed, add ½ of the quantity of the dry ingredients then the cup of buttermilk finishing with the remaining dry ingredients. Batter should be slightly thick.
Pour the batter evenly into a round 23cm cake tin or a bundt pan.
Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean.
½ cup of white sugar
½ cup of freshly squeezed lemon juice
Combine the sugar and lemon juice in a small saucepan over medium heat. Stirring constantly until the sugar has dissolved. Remove from heat and set aside.
Once cake has cooled down transfer to a serving dish and insert a wooden skewer all over the the top of the cake to make tiny but deep holes, spoon the syrup on top of the cake.
Cover with butter and lemon cream icing or a glaze.