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Lemon Poppy Seed Cake

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
• 1/3 cup (80g) freshly squeezed lemon juice (2–3 lemons)
• 1 tsp vanilla extract
• 1/2 cup (118g) milk, room temp
• 1/4 cup (60g) sour cream, room temp
• Cream Cheese Frosting:
• 8 oz full fat cream cheese, room temp
• 1/2 cup (110g) unsalted butter, room temp
• 4 cups (440g) powdered sugar
• 1/2 tsp vanilla extract

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