Lemon Poppyseed Cake With Ebony Carrot Buttercream Frosting- Delicious and moist lemon cake slathered with beautiful and delicious ebony carrot buttercream! That color isn’t gorgeous?? It’s all from @suncorefoods ebony carrot superfood powder!
If you bake this gorgeous cake, let me know how it turned out, and do tag me on Instagram @skillettoplate. I would love to see a photo of the cake 
Here you go with the recipe:
Ingredients:
Cake
All-purpose flour- 3 cups
Granulated sugar- 1.5 cups
Poppy seeds – 1/4 cup
Baking powder – 2tsp
Baking soda – 1/2 tsp
Freshly squeezed lemon juice – 1/4 cup
Lemon Zest – 1 tbsp
Vanilla extract – 2 tsp
Suncore foods rose Salt – 1 tsp
Large Eggs- 4 ( room temperature)
Olive oil- 3/4 cup
Sour cream/ yogurt – 1 cup( room temperature)
Buttercream:
Unsalted butter- 1 cup ( softened to room temperature)
Confectioners sugar- 4.5cups
Heavy cream- 1 tbsp or 2 tbsp depending on the consistency
Salt- a generous pinch
Suncore foods Ebony Carrot Superfood Powder – 4 tsp
Method:
Preheat oven to 350f.
Line and Butter a 10” cake pan.
Mix all the dry ingredients ( flour, baking powder, baking soda, poppy seeds, and salt )
Beat the oil and sugar and lemon zest well for a min. Then add in one egg at a time and beat until it’s light and fluffy for 3 mins.
Add in the vanilla extract and beat till it’s well incorporated.
Add the dry ingredients and beat well on low. Fold in the sour cream, blood orange juice, and zest. Beat till it’s all mixed.
Pour the batter into the prepared pan and bake for 30-45 mins till done or when a toothpick inserted comes out clean.
Once the cake is done, let it rest in the pan for 5 mins and then invert it onto the wire rack to cool off completely.
For the buttercream, beat the butter for 2 mins. Then add the other ingredients listed under buttercream and beat for 1 to 2 mins until fluffy. Then add the ebony carrot superfood color and beat well till the color is well incorporated. Frost as desired.
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