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Lemon cake with poppy seeds and frosting

Lemon cake with poppy seeds and frosting – this cake is perfect to serve for an afternoon cup of tea or coffee or as part of a larger cake buffet. The cake can easily be frozen without the frosting.

for 10-12 persons
Preperation 30 min. / Cooking 30 min. / Total 1 t.

Lemon cake
275 g butter, softened

300 g sugar or cane sugar

2 tsp. vanilla sugar

300 g all-purpose flour

6 eggs
2 tbsp. baking powder

4 tbsp. crème fraiche, preferably 38%, men 18% can also be used

Zest of 2 lemons

Juice of 1 lemon

3 tbsp. poppy seeds

Sugar syrup

50 g lemon zest

50 g sugar

Cream cheese frosting

200 g butter, softened

200 g confectioner’s sugar

1 tsp. vanilla paste

Zest of 1 lemon + little extra for decoration

400 g cream cheese, refrigerator cold

150 ml cream, for whipping


Lemon cake

Heat the oven to 180 C convection.

Put all the ingredients in a mixing bowl and beat the batter for 1-2 minutes until smooth and even. If the batter separates, don’t worry. It’ll still be fine. Line a 25 × 30 cm form with baking paper. Pour the batter into the mold and bake the cake for 25-30 minutes. Insert a skewer into the cake to see if is cooked. Let the cake cool a bit while you make the syrup.

Sugar syrup

Boil the lemon juice and sugar in a small saucepan until the sugar is dissolved. Let it cool.

Punch holes in the cake with a fork and pour the syrup over the cake.

Cream cheese frosting

Whisk the butter until light and fluffy. Add the vanilla and lemon zest. Add the confectioner’s sugar a little at a time as you continue to whisk. Whisk in the cream cheese a little at a time and whisk well until there are no more lumps and the frosting is fluffy and even. Whisk the cream to a light foam and fold it gently into the frosting. Refrigerate until needed.

Spread the cream cheese frosting over the cooled cake and sprinkle a little extra lemon zest on top. Enjoy the cake immediately or refrigerate until serving. Enjoy!

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