This lemon poppy seed cake is made with SO much fresh lemon flavor and is all topped with a swirled lemon curd cream cheese frosting. It’s bright, zesty, moist, soft, and so delicious.
Ingredients
Homemade Lemon Curd (can sub store bought)
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 tsp cornstarch
- 2 tbsp organic* lemon zest (2 large lemons)
- 1/4 cup (60ml) fresh organic* lemon juice (2–3 large lemons)
- 1/4 cup (55g) unsalted butter, sliced into tablespoons
Lemon Poppy Seed Cake
- 2 cups (264g) all purpose flour
- 3/4 cup (98g) cake flour*
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp poppy seeds
- 1 3/4 cups (350g) granulated sugar
- 2 tbsp lemon zest (2–3 lemons)
- 1/2 cup (108g) vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 4 large eggs, room temp
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