Description
This Moist Lemon Poppy Seed Cake features a luscious lemon curd filling that bursts with fresh citrus flavor, complemented by a tender cake studded with crunchy poppy seeds. Finished with a smooth cream cheese frosting, this layered cake is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Lemon Curd Filling:
- 1/2 cup granulated sugar
- 1 tablespoon + 1 teaspoon fresh lemon zest
- 2 whole large eggs
- 1/2 cup fresh lemon juice
- Pinch fine sea salt
- 6 tablespoons cold unsalted butter
- 1 teaspoon vanilla extract
Lemon Poppy Seed Cake Batter:
- 1 1/2 cups granulated sugar
- 1 tablespoon fresh lemon zest, packed
- 2 1/3 cups cake flour
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 11 1/2 tablespoons cubed unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 2 tablespoons fresh lemon juice
Cream Cheese Frosting:
- 12 tablespoons unsalted butter, room temperature
- 4 ounces cold full-fat cream cheese
- 1 2/3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the Lemon Curd: Rub the lemon zest into the sugar until it looks like wet sand. Whisk the sugar and zest with eggs in a pot. Add lemon juice and salt. Cook over medium-low heat, stirring constantly until the curd reaches 170°F and thick enough to coat the back of a spoon. Strain into a bowl, then stir in cold butter and vanilla. Cover with plastic wrap touching the surface and chill.
- Prepare Cake Pans: Preheat oven to 350°F. Grease sides of two 8-inch cake pans and line bottoms with parchment paper. Set aside.
- Mix Dry Ingredients: Rub lemon zest into the sugar. Whisk together flour, poppy seeds, baking powder, and salt. Add to the sugar mixture and mix on low speed with butter until sandy texture forms.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, milk, heavy cream, sour cream, vegetable oil, and lemon juice together.
- Make Cake Batter: Add half of the wet ingredients to the dry mixture until all flour is moistened. Scrape down the bowl. Add remaining wet ingredients and mix on low speed until combined thoroughly.
- Bake the Cake Layers: Divide batter evenly into prepared pans (about 670 grams each). Bake for 30 minutes. Cool pans on wire rack for 30 minutes, then remove cakes and cool completely on racks.
- Make Cream Cheese Frosting: Beat butter until creamy. Add cream cheese on low speed until smooth. Gradually beat in powdered sugar until fluffy. Mix in heavy cream and vanilla until combined. Use immediately.
- Assemble the Cake: Place first cake layer on a serving platter. Trim thin layer off top to expose crumb. Spread thin frosting layer on crumb, pipe thicker border around edges. Fill center with half of lemon curd.
- Add Second Layer and Chill: Trim second layer similarly and place upside down for flat top. Chill cake for 30 minutes.
- Frost and Decorate: Cover cake sides and top with remaining frosting for a naked cake effect. Spread remaining lemon curd on top. Garnish with lemon zest, poppy seeds, or lemon slices. Chill 30 minutes before slicing and serving.
Notes
- Measure dry ingredients accurately using the spoon and level method or a kitchen scale to avoid excess flour, ensuring moist cake texture.
- Store leftover cake in an airtight container refrigerated for up to 5 days to maintain freshness.
- Freeze whole cake or individual slices, wrapped tightly in plastic wrap, for up to 1 month.
- If you prefer more frosting coverage, double the cream cheese frosting recipe.
