Lemon Orange Poppyseed Cake (Edit recipe)

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Bright, buttery, and irresistibly moist — this Lemon Orange Poppyseed Cake bursts with citrus flavor and a tender crumb, perfect for any sunny occasion or afternoon treat.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

13

Serves: 10

Ingredients

8 oz Bread Flour
8 oz Cake Flour
1.5 tsp Baking Powder
0.5 cup Butter, Salted, room temperature
1.5 cup Cane Sugar
10 Egg Yolk
1 Tbsp Vanilla Extract
12 oz Sour Cream
12 Egg Whites
0.5 tsp Salt
0.5 tsp Cream of Tartar
5 pieces Freeze-Dried Orange Slices - Citreve
5 pieces Freeze-Dried Lemon Slices - Citreve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sift flours, baking soda, and baking powder together.
Cream butter and 1 cup sugar, add egg yolks and vanilla.
Mix for two minutes. Then mix in ½ the dry ingredients at a low speed.
Add sour cream, mix just until combined.
Add the rest of the dry ingredients.
Whip the egg whites, salt, and cream of tartar until foamy, then add the rest of the sugar. Mix until fluffy and shiny.
Bake at 350°F for 45 minutes.
Garnish with freeze-dried orange and lemon slices

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	402
Fat:	16 g
Carbohydrates:	80 g
Protein:	6 g
Cholesterol:	57 g
Sodium:	210 mg
Fiber:	11 g
Sugars:	42 g
Sugar Alcohol:	0 g
Calculated per serving.