Lemon poppy seed cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325°F and grease and flour three 6 inch cake pans or two 8 or 9 inch cake pans. Set aside.

Step 2

Combine the sugar and the lemon zest in a small bowl and rub the lemon zest into the sugar with your fingers to infuse the sugar. Set aside.

Step 3

In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Step 4

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Step 5

Add the eggs in one at time, scraping down the bowl in between each addition. Add the lemon extract and the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

Step 6

In separate bowl sift together the flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it. Last, fold in the poppy seeds.

Step 7

Divide the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.

Step 8

While the cakes cool, make the frosting. Beat the butter and cream cheese together until combined.

Step 9

Scrape down the bowl and add the powdered sugar, 1 Tablespoon of the milk, vanilla extract, lemon extract and salt. Beat until light and fluffy, about two minutes. If the frosting is too thick, add in a Tablespoon of milk at a time until desired consistency.

Step 10

Place first cake on a cake stand, then top with about 1 cups of frosting, using an offset to spatula to spread the frosting evenly to the edges of the cake, bringing it up at the edges so it is a little taller than the frosting in the center of the cake. This will help keep your lemon curd contained. Spread about 1/3 cup lemon curd in the middle of the cake, leaving about a 1 inch border. Layer the second layer and repeat the process. Place the third layer on top and frost the top and sides of cake with remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting. If desired, sprinkle the outside of the cake with more poppy seeds. Refrigerate until ready to serve!