You cart is empty

Seen anything you'd like yet?

Lemon Cream

Bonne Maman Poppy Seed Cake with Lemon Cream

 
AVERAGE

Lemon Cream

For the cake

  • 1 cup butter (2 sticks), room temperature
  • 3 cups cake flour, sifted
  • 1 ½ tbsp baking powder
  • 2 cups sugar - ½ tsp salt
  • 2 tsp vanilla paste
  • 2 tbsp poppy seeds
  • 8 oz milk
  • 8 oz egg whites
  • ⅛ tsp cream of tartar
  • 2 pots of Bonne Maman lemon cream

For the icing

  • 16 oz cream cheese, softened
  • 1 ½ cups powdered sugar
  • 2 tbsp butter, softened
  • 1 tsp vanilla paste
  • ½ tsp salt
Steps
  1. Preparing the cake
  2. Preheat oven to 350 ° F.
  3. Spray two 8-inch x 2-inch round cake pans and line with parchment paper.
  4. Spray parchment paper with cooking spray, dust bottom and both sides of pans with flour, tap off excess and set aside.
  5. In a medium bowl, sift together flour, baking powder and salt; set aside.
  6. In a standard mixer fitted with a paddle attachment, cream the butter until softened. Increase the speed to high and beat until light and fluffy.
  7. On low speed, slowly add ½ cup sugar and beat until completely incorporated. Beat in vanilla and poppy seeds.
  8. Add the flour mixture in two batches, alternating with the milk.
  9. Mix with each addition so that all the ingredients are well incorporated. Set aside.
  10. In a mixing bowl, beat egg whites and cream of tartar on low speed until foamy. On high speed, gradually add remaining ¼ cup sugar. Beat until stiff peaks form.
  11. Gently fold the egg white mixture into the flour mixture. Do not overmix.
  12. Divide the batter between the prepared pans and bake until golden brown, about 40 minutes.
  13. Transfer to a wire rack and let cool completely before unmolding.
  14. Preparing the icing
  15. In a standard mixer fitted with a paddle attachment, add the cream cheese and butter.
  16. Beat on high speed until light and fluffy.
  17. Add vanilla, salt and powdered sugar and mix until well incorporated.
  18. Assembly
  19. Cut each cake in half horizontally and begin assembly.
  20. Place one of the bottom layers on a serving platter, spread with ½ cup lemon curd. Top with another cake layer, spread with ½ cup frosting.
  21. Repeat with another layer of cake, lemon curd and filling. Top the assembled cake with the remaining frosting.
  22. Refrigerate until firm, at least 2 hours.
  23. Finish the cake by mixing the remaining frosting with the remaining lemon cream.
  24. Cool slightly and spread evenly over the entire cake.
Delivery

Across Canada and in accordance with Canada Post standards

Secure payments

Visa / Mastercard / PayPal

Dedicated customer service

A question? Contact our customer service

Careful packaging

We are concerned about maintaining the integrity of our products