Fourth of July Cake

Fourth of July Cake
Servings: 12 Prep 45 mins Bake 350°F 30 mins


  • 3 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, at room temperature
  • 1 1/4 cups granulated sugar
  • 4 eggs
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated lemon rind
  • 1/4 cup milk
  • 1/4 cup lemon juice
Lemon-Cream Frosting:
  • 1 1/2 cups heavy cream
  • 1/3 cup sifted powdered sugar
  • 1 1/4 teaspoons grated lemon rind
  • 1 teaspoon lemon juice
  • Berries and fruit leather

Make It

1. Preheat oven to 350 degrees F. Coat two 9-inch-round layer-cake pans with nonstick cooking spray.

To prepare cake:

2. Sift together flour, baking powder and salt.

3. Beat butter and sugar in large bowl at medium speed until light and fluffy. Beat in eggs, one at a time. Beat in poppy seeds and lemon rind. Add flour mixture alternately with milk and lemon juice, beating well after each addition. Spread batter equally between prepared pans.

4. Bake in preheated 350 degrees F oven for 30 minutes or until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Invert cakes onto racks and cool completely.

To prepare frosting:

5. Beat cream, powdered sugar, rind and juice in large bowl just until stiff peaks form.

6. Place 1 cake layer on plate. Spread top with frosting. Top with second layer. Frost top and sides of cake. Decorate with berries and fruit leather.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 470, Fat, total (g): 29, chol. (mg): 154, carb. (g): 48, pro. (g): 5, sodium (mg): 153, Percent Daily Values are based on a 2,000 calorie diet.