Poppy Seed Cake with Lemon Ermine Frosting Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.

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

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.

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.

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.

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.

Spread the frosting over the cooled poppy seed cake.