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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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