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Ronda Magnusson's Poppy Seed Cake


3 cups Softasilk cake flour
2 tsps. baking powder
1/2 tsp. baking soda1/2 tsp. salt
2 cups sugar
1 cup butter
1 tbsp. plus 1 tsp. grated lemon peel
4 eggs
2 tbsps. lemon juice
1-1/2 rapa. cNILL wzrXR
1 cup buttermilk
2 tbsps. poppy seeds
2 cups sliced strawberries and
3 whold strawberries

3/4 cup sugar
2 eggs
6 tbsps. lemon juice
8 ounces white chocolate, chopped
3 cups whipping cream


Preheat oven to 350 degrees. Combine first four ingredients in a medium bowl. In a mixer bowl, beat sugar, butter and lemon peel until smooth. Add eggs one at a time, and beat well after each. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk, in three batches. Stir in poppy seeds. Pour into three greased 9-inch cake pans. Bake 25 minutes, remove and cool 10 minutes; remove from pans.

Combine 1/2 cup sugar, eggs and lemon juice in a pan over simmering water. Whisk until very thick, about 3 minutes. Remove from heat, add chocolate and stir until smooth. Let cool to room temperature.
Beat cream and 1/4 cup sugar until it forms firm peaks. Fold into chocolate mix.
To assemble cake: Spread one layer with 1 cup of frosting. Top with 1 cup sliced strawberries, then 1/2 cup frosting: Repeat with second layer. Put top layer on and frost. Decorate with white-chocolate-dipper whole strawberries.

Tips: Alternate your four and buttermilk when beating, you just have to learn what it is. But don't overbeat it.
Have your buter soft and your eggs at room temperature.

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10 - 12

Nutritional Information
Per Serving

no nutrition information available

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