Recipe: Lavender and lemon poppy seed cake from “Cake Picnic” by Elisa Sunga
Recipe: Lavender and Lemon Poppy Seed Cake from "Cake Picnic" by Elisa Sunga
Recipe - Elisa Sunga, the creative mind behind the Cake Picnic initiative, has spent countless hours exploring the world of baked goods through her events spanning multiple cities. Her latest endeavor, the publication of "Cake Picnic: Recipes for the Love of Cake & Friends," blends dessert recipes with practical guidance on organizing personal cake gatherings. This collection features a standout creation—a lavender-infused lemon poppy seed cake—that combines the floral essence of lavender with the zesty brightness of lemon. The recipe serves as both a culinary adventure and a nod to the sensory experiences that inspire Elisa’s work.
A Floral Journey in Every Bite
Elisa’s inspiration for the lavender field comes from her own travel experiences. One memorable visit to a lavender farm outside London sparked a vivid memory of the delicate aroma that lingers in the air. "Whenever I bake with lavender, I’m transported back to that field," she explains. This connection between nature and dessert is central to her approach, where each recipe tells a story. For the cake, she emphasizes the importance of using food-grade lavender extract to achieve a balanced flavor and texture, as opposed to dried lavender, which can be overpowering.
"For this cake, I highly recommend using food-grade lavender extract for both ease and true lavender flavor. It’s the key to unlocking that subtle, aromatic note without making the cake too strong,"
Elisa shares in the cookbook. The combination of lavender and lemon creates a harmony that’s both unexpected and delightful, offering a refreshing twist on classic flavors. The cake itself is a celebration of simplicity, with layers that evoke the peacefulness of a countryside stroll.
Ingredients and Preparation
The cake begins with a foundation of yogurt, which adds moisture and a tangy contrast to the sweet elements. The recipe calls for 1¼ cups of granulated sugar, 3 tablespoons of lemon zest, and 1½ cups of vanilla yogurt at room temperature. Neutral oil, eggs, and kosher salt are also essential, ensuring a balanced structure and depth of flavor. The flour mixture includes 2 1⁄3 cups of all-purpose flour, ¼ cup of cornstarch, and a blend of baking powder and baking soda to lift the cake. Poppy seeds, at 2 tablespoons, contribute a nutty texture and a hint of earthiness.
The frosting, a lavender Swiss meringue buttercream, is equally intricate. It requires 1½ cups of sugar, 6 egg whites, and 2 cups of unsalted butter cut into 1-inch pieces. A teaspoon of table salt and lavender extract (½ to 2 teaspoons, depending on preference) bring out the nuances of the flavor. Optional additions like purple food coloring and flower petals add a visual element, complementing the cake’s natural beauty.
Step-by-Step Instructions
TO MAKE THE LEMON POPPY SEED YOGURT CAKE: Begin by preheating your oven to 325°F [165°C]. Prepare two 9-inch round cake pans by greasing them and lining with parchment paper. In a large mixing bowl, combine the sugar and lemon zest, then use your fingers to gently press the zest into the sugar to release its oils. Add the yogurt, oil, eggs, and salt, and whisk until the ingredients are fully incorporated. Sift the flour, cornstarch, baking powder, and baking soda over the mixture, ensuring even distribution. Stir in the poppy seeds before folding the batter together with a spatula. Do not overmix, as this can result in a dense texture—some streaks of flour are acceptable.
Divide the batter evenly between the prepared pans and smooth the tops using an offset spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs. Allow the cakes to cool completely in their pans before gently inverting them onto a wire rack. This step ensures the layers retain their shape and prevent crumbling during assembly.
TO MAKE THE LAVENDER SWISS MERINGUE BUTTERCREAM: In a medium saucepan, bring water to a simmer. Place the sugar and egg whites in a stand mixer bowl, then position the bowl over the simmering water, making sure the bottom doesn’t touch the liquid. Whisk continuously until the sugar dissolves and the mixture reaches 160°F [70°C]. Test the temperature by rubbing a small amount between your fingers—it should feel silky and smooth. Remove the bowl from heat and attach the whisk to the mixer. Beat on high speed for about 10 minutes until stiff, glossy peaks form.
With the mixer on low, gradually add the butter, one piece at a time, until the mixture comes together. Once fully incorporated, increase the speed to high and whip for another 5 minutes. Transition to the paddle attachment, then add the salt, lavender extract, and optional food coloring. Beat on medium speed for 10 minutes until the buttercream is light, airy, and has doubled in volume. This final step ensures the frosting is smooth and velvety, ready to adorn the cake.
Assembling and Decorating
TO ASSEMBLE AND DECORATE THE CAKE: Start by placing the first cake layer on a cake board or serving plate. Secure it with a small dollop of lavender Swiss meringue buttercream directly on the surface to create a stable base. Using an offset spatula, spread about ½ cup of frosting over the top, adjusting the thickness as needed. Position the second layer carefully on top, aligning it so the flat sides face upward for a seamless finish.
Apply a thin crumb coat of buttercream to the entire cake, smoothing it evenly with a spatula to seal in any loose crumbs. Chill the cake for 20 minutes to firm up the coating before applying the final layer. This step is crucial for achieving a professional-looking result. Once the crumb coat is set, use the remaining frosting to cover the top and sides, either smoothing it for a polished look or creating textured patterns with a spatula.
For decoration, Elisa suggests incorporating candied lavender, fresh lavender sprigs, lemon slices, or candied lemons. These elements not only enhance the visual appeal but also reinforce the theme of the cake. Piped buttercream swirls or flower petals can be added to elevate the presentation. The optional sprinkles provide a playful touch, turning the dessert into a celebration of color and flavor.
The final product is a layered masterpiece that marries the vibrant notes of lemon and poppy seeds with the calming essence of lavender. Elisa’s attention to detail—from the choice of ingredients to the precise steps—ensures that each element contributes to the overall experience. Whether enjoyed at a family gathering or as a solo indulgence, this cake is a testament to the joy of baking and the power of imagination.
Elisa’s journey with Cake Picnic began as a way to bring people together through the shared love of desserts. Her events have become a platform for creativity, encouraging bakers to experiment and embrace the art of making cakes. The lavender and lemon poppy seed cake is just one example of how her passion translates into recipes that are as much about the process as they are about the outcome. By following her instructions, bakers can recreate this experience in their own kitchens, transforming a simple cake into a memory worth savoring.