The Best Lemon Poppy Seed Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C). Line three 8-inch (20 cm) cake pans with parchment and spray with baking spray.
2. For the cake: in a large bowl, beat the oil, buttermilk, eggs, sugar and extracts on medium speed for 2–3 minutes, until the eggs are well beaten. Sift the flour, baking soda, baking powder and salt into the wet mixture and mix on medium for about 1 minute, just until incorporated. Add the lemon zest and poppy seeds and mix for about 20 seconds, just until combined.
3. Divide the batter evenly among the three pans. Bake 23–25 minutes, until a toothpick inserted in the centre comes out clean. Move the layers to a wire rack and let them cool completely.
4. For the lemon curd: whisk the eggs, egg yolks and sugar in a small stainless-steel pot for 2–3 minutes, until thick and pale. Whisk in the lemon juice. Cook over medium heat, stirring constantly with a rubber spatula, for 4–5 minutes, until it thickens to a pudding-like consistency. Do not let it boil. Take off the heat, add the butter and vanilla and let the butter melt, then whisk until smooth.
5. For the frosting: beat the softened butter on medium-high for about 5 minutes, until fluffy. Add the softened cream cheese and beat on high for 2–3 minutes, until smooth. Add the confectioners' sugar and beat for 2–3 minutes, until smooth. Add the lemon extract and poppy seeds and mix for about 30 seconds. Refrigerate the frosting for 1–2 hours to thicken.
6. To assemble: make sure the layers and curd are fully cool. Level the tops of the layers with a long serrated knife. Spread about 1½ tablespoons (22 ml) of lemon curd on each layer, then spread a generous amount of frosting to the edges. Pipe a ring of frosting around the edge of each layer to hold the curd in, put about 1/3 cup (80 ml) of curd in the centre, then stack the next layer on top and re
7. Apply a thin crumb coat of frosting to the top and sides, then chill for 15–30 minutes. Cover the cake with the remaining frosting. Garnish if you like, then refrigerate for at least 1 hour before serving and keep it chilled until eaten.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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