Lemon Ermine Frosting on Poppy Seed Cake

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Lemon Ermine Frosting on Poppy Seed Cake
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.

  2. Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.

  3. Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.

  5. Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.

  6. Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.

  7. Spread the frosting over the cooled poppy seed cake.

Cook’s Notes:

The cake as written has a light lemon flavor. If you want more lemon flavor, double the amount of lemon zest in the cake and consider adding zest to the frosting, as well.

You can use salted butter for the ermine frosting instead of unsalted, and then omit the pinch of salt in the recipe.
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