Wholegrain Lemon Poppy Seed Layer Cake

Wholegrain Lemon Poppy Seed Layer Cake

So, a few weeks ago I was asked if I would contribute to the re-launch issue of Spenser Magazine with an interview type thing and a recipe!

Of course I said yes!

Wholemeal + Oat, Lemon-Poppy Seed Layer Cake-5

 and so came about this Wholegrain Lemon Poppy Seed Layer Cake (my first time shooting a layer cake too!!) because as we all know, I am a die-hard fan of lemon cake.

It’s got oats, whole wheat flour, wheat germ and buttermilk in it, and it’s layered with an awesome lemon-cream cheese frosting! Yummmm 🙂

Anywhooo, you can read it all online fo’ free, and get the recipe HERE! (and be sure to subscribe to their mailing list so you know when the next, lovely issues are coming out too 😉 )

Wholemeal + Oat, Lemon-Poppy Seed Layer Cake-41


Wholegrain Lemon Poppy Seed Layer Cake

Wholemeal + Oat, Lemon-Poppy Seed Layer Cake-66

 Hasta luego, lovelies

26 thoughts on “Wholegrain Lemon Poppy Seed Layer Cake”

  1. Izy, that frosting job on the top of the cake is just WOW! Can’t wait to read your interview and the recipe–I love the seedy looking inside of that gorgeous cake!

    1. Thanks Erika 😉 I can’t frost cakes very well so I have to just go for swirly/ ‘rustic’ frosting every time hahah

  2. Mimi @ Culinary Couture

    How did you get the frosting like that on top of the cake?! I must know!

  3. Congrats on the Spenser feature!! What a great interview (and a ridiculously awesome cake)! It still amazes me that I used to loathe the combination of lemon and poppy seeds. Now I love the flavor and the crunchiness, and I just can’t even imagine how I could have possibly hated it.

    Also, I hope you had a great Easter!! 😀

    1. Thanks Carey!! I used to absolutely hate lemon desserts, but now lemon glaze is. My. Life. So good with the poppy seeds :))

      You too! i was drooling over your menu that you put up on your blog!! But yes I did indeedy, ate lots of chocolate (that basically ensures it’ll be a good day) haha,

  4. Eva | Adventures in Cooking

    Awesome, congrats lady!!! I love the little swirl in the glaze on top, how did you do it? With a rubber spatula?

    1. Thanks so much Eva 🙂 I used an offset spatula – you use it to make a c shape, starting at the edge of the cake moving into the centre and just repeat, working your way around the whole edge of the cake (I found the method from Naomi at Balers Royale on her banana dulce dw leche cake)

  5. Oooh Spenser magazine eh? Big well done to you, miss lovely lady 🙂
    Also, I’ve got to say – I’m totally loving all the props in this shoot; from the choice of driftwood-esque backdrop, the lace doily, mismatch cutlery, black plates and editing makes the whole ensemble have a delightfully rustic feel to it. Massive love for this creation x x
    http://lalangostaymi.blogspot.com.es/2013/04/easter-sunday.html

  6. Irene @ {a swoonful of sugar}

    Good on ya Izy! Loving your citrus obsession and lovely swirl effect on the top. Stunning pictures as always 🙂

  7. thelittleloaf

    Ooh, congratulations! I’m not surprised they wanted to feature your gorgeous recipes and photos 🙂

  8. Emily Rowbotham

    This looks delicious!!! I might make this for my gran this weekend- Lemon is always a winner 🙂 xx

  9. Joshua @ Slim Palate

    Madam lemon dessert strikes again! Congrats on the feature in Spenser’s mag, so cool.

  10. Pingback: Dessert | Pearltrees

  11. Alexandra @ Confessions of a Bright-Eyed Baker

    These are some gorgeous pics Izy! And I LOVE the frosting technique. I always say I suck at frosting too so I’m all about the easy methods (you say it’s easy, I’m not so sure…)!
    Congrats on the magazine feature; it’s pretty awesome! Read it all. 🙂

  12. Bec Dickinson

    this cakes looks de-lic-ious!! 🙂
    lemon in anything and i am so there!
    another wonderful creation! and congrats on the magazine 🙂

  13. Yay! I work with Greg on Spenser and think it’s awesome! No, not biased at all 🙂 So happy you are contributing to the relaunch!

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