– 1 3/4 cups sugar
– 4 ½ teaspoons baking powder
– ½ teaspoon salt
– 3 tablespoons poppy seeds (I didn’t use quite this much)
– 1 cup (2 sticks) unsalted butter, room temperature
– grated zest of 1 large lemon
– 1 ¼ cups buttermilk
– 5 egg whites
– 1/3 cup water (I never saw where this was supposed to be used, so I didn’t add)
1. Preheat the oven to 350°F. *SERIOUSLY* butter and flour two 8 in. round cake pans. Like tons of butter and tons of flour, cover that baby up. I did a half-assed job and my cakes stuck like crazy so I had to pull the pieces out by hand and mush them together. And no one likes a Frankenstein cake…
2. Sift Flour. Combine the flour, sugar, baking powder, salt and poppy seeds in mixing bowl.
3. Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture. Beat on low – be careful, the flour may fly everywhere – until completely mixed. Raise the speed to medium and beat for 1-2 minutes.
4. In a medium bowl, combine the egg whites with the remaining ¼ cup buttermilk; whisk to blend thoroughly.
5. Gradually add to the batter, scraping down the sides of the bowl and beating only enough to incorporate.
6. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes.
2. Turn out the cake layers onto wire racks and brush the hot lemon syrup over the warm cakes to moisten evenly. Let cool completely.
1. In the large bowl of an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy. Add zest and lemon extract and mix until combined.