Lemon Poppyseed Cake Recipe
Prep Time:
30 minutes
Cook Time:
32 minutes
Servings:
10 Servings
Ingredients
  • 2 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • ¾ cup whole milk
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 4 egg yolks
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 16 ounces cream cheese, room temperature
  • ¾ cup unsalted butter, room temperature
  • 8 to 10 cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
Directions
  1. Preheat the oven to 350 F.
  2. Prepare three 9-inch cake pans with parchment paper on the bottom, and grease the sides.
  3. Start by making the cake. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat together the butter, vegetable oil, granulated sugar, and vanilla for 1 ½ to 2 minutes, until light and fluffy. Mix in the eggs 1 at a time, until fully incorporated.
  5. Add half of the dry ingredients to the wet ingredients until mostly combined.
  6. Mix together the milk and lemon juice, and add to the batter. Continue mixing until well combined.
  7. Mix in the remaining dry ingredients until well-incorporated. Fold in the lemon zest and poppy seeds.
  8. Divide the batter evenly among the cake pans, and bake for 22 to 25 minutes, until a toothpick inserted comes out clean.
  9. Remove from the oven, and allow to cool for about 5 minutes before transferring to a cooling rack.
  10. Next, make the lemon curd. Set up a double boiler with 2 inches of water over high heat. Once the water is boiling, reduce to a simmer.
  11. Place the egg yolks, sugar, lemon zest, lemon juice, and salt into the top part of the double boiler, mix to blend, and then mix continuously until the mixture becomes thick and resembles the texture of a hollandaise sauce — around 10 minutes.
  12. Remove from the heat and whisk the butter into the curd. Transfer to a clean bowl and cover with plastic wrap, directly touching the top of the curd. Set aside to cool.
  13. Finally, make the frosting. In a large bowl, beat together the cream cheese and butter until well combined and smooth. Add about half of the powdered sugar and beat until smooth. Add the lemon juice and zest, and mix well. Add the remaining powdered sugar, small amounts at a time, until the desired consistency is reached and the frosting is smooth.
  14. Now, you can assemble the cake. Place 1 cake layer on a plate or working surface lined with parchment, and pipe a ring of frosting around the outside of the top of the cake, creating a barrier to fill with the curd.
  15. Spread the curd over the top of the first layer and top with another layer of cake.
  16. Repeat this process, finishing with the third layer of cake.
  17. Frost the sides, garnish with a sprinkle of poppy seeds, serve, and enjoy!