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Poppy Seed Easter Cake

Poppy Seed Easter Cake
A few years ago, this cake became our traditional Easter dinner dessert. It's so much fun to decorate...and so delicious to eat! —Gena Aschleman, West Columbia, South Carolina
14-16 ServingsPrep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/4 cups butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 2 cups (16 ounces) sour cream
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup poppy seeds
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup butter, softened
  • 8 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • Green food coloring
  • 1/2 cup jelly beans

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Combine the sour cream, milk,
  • lemon juice, peel and vanilla; add to creamed mixture. Combine the
© Taste of Home 2013

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Poppy Seed Easter Cake (continued)

Directions (continued)

  • flour, baking powder, baking soda and salt; add to the creamed
  • mixture and beat just until combined. Stir in poppy seeds (batter
  • will be thick).
  • Transfer to three greased and floured 9-in. round baking pans. Bake
  • at 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks.
  • For frosting, in a bowl, beat cream cheese and butter until light and
  • fluffy. Gradually beat in sugar. Beat in enough milk to achieve
  • spreading consistency. Place 1 cup of frosting in a small bowl and
  • tint pale green; set aside.
  • To assemble, place one cake layer on a serving plate; frost top with
  • white frosting. Repeat. Top with remaining cake layer. Frost top and
  • sides of cake with remaining frosting.
  • Cut a small hole in the corner of a pastry or plastic bag; insert
  • round tip No. 3. Fill bag with green frosting. Write "Happy Easter"
  • on top of cake. With multi-opening or grass tip No. 233, pipe green
  • frosting on top of cake to resemble a bird's nest. Pipe green
  • frosting around top edge of cake. Place jelly beans in nest. Store
  • in the refrigerator. Yield: 14-16 servings.
Editor's Note: A coupler and round tip No. 2 may be used in place of multi-opening tip No. 233.
Nutrition Facts: 1 serving (1 piece) equals 786 calories, 38 g fat (23 g saturated fat), 157 mg cholesterol, 585 mg sodium, 106 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2013