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Moist Lemon Poppy Seed Cake (with Lemon Curd Filling)

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A bright and tender lemon poppy seed cake filled with luscious homemade lemon curd and topped with a creamy cream cheese frosting.

Ingredients

Scale
  • 1/2 cup granulated sugar
  • 1 tablespoon + 1 teaspoon fresh lemon zest
  • 2 whole large eggs
  • 1/2 cup fresh lemon juice
  • Pinch fine sea salt
  • 6 tablespoons cold unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 tablespoon fresh lemon zest packed
  • 2 1/3 cups cake flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 11 1/2 tablespoons cubed unsalted butter room temperature
  • 3 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup heavy cream room temperature
  • 1/2 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 12 tablespoons unsalted butter room temperature
  • 4 ounces cold full-fat cream cheese
  • 1 2/3 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make the Lemon Curd:
  2. Rub 1 tablespoon + 1 teaspoon fresh lemon zest into 1/2 cup granulated sugar until it resembles wet sand. This infuses the sugar with lemon flavor.
  3. Add the lemon-sugar mixture to a pot.
  4. Whisk in 2 whole large eggs.
  5. Whisk in 1/2 cup fresh lemon juice and a pinch of fine sea salt.
  6. Cook the mixture over medium-low heat, stirring constantly.
  7. Continue stirring until the lemon curd reaches a temperature of 170°F (78°C).
  8. The curd should look vibrant yellow and be thick enough to coat the back of a spoon.
  9. Pour the hot curd through a fine mesh strainer into a clean bowl.
  10. Stir in 6 tablespoons cold unsalted butter and 1 teaspoon vanilla extract until combined.
  11. Cover the top of the curd with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
  12. Chill the lemon curd until ready to use.
  13. Make the Cake Batter:
  14. Preheat the oven to 350°F (180°C).
  15. Grease the sides of two 8-inch cake pans.
  16. Line the bottoms of the pans with parchment paper and set aside.
  17. Rub 1 tablespoon fresh lemon zest into 1 1/2 cups granulated sugar until fragrant.
  18. Add 2 1/3 cups cake flour, 2 tablespoons poppy seeds, 1 tablespoon baking powder, and 1 teaspoon fine sea salt to the lemon-sugar mixture.
  19. Whisk the dry ingredients to combine.
  20. On low speed, mix in 11 1/2 tablespoons cubed room temperature unsalted butter until the mixture has a sandy texture.
  21. In a separate bowl, whisk together 3 large room temperature eggs, 1/2 cup room temperature whole milk, 1/2 cup room temperature heavy cream, 1/2 cup room temperature sour cream, 1/3 cup vegetable oil, and 2 tablespoons fresh lemon juice.
  22. Add half of the wet ingredients mixture to the dry ingredients.
  23. Mix on low speed until all of the flour has just been moistened.
  24. Scrape down the sides of the bowl with a spatula.
  25. Mix in the remaining wet ingredients on low speed until just combined.
  26. Scrape down the bowl again to ensure everything is incorporated.
  27. Evenly distribute the lemon batter into the two prepared cake pans (approximately 670 grams in each).
  28. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
  29. Let the cake layers cool in the pans on a wire rack for 30 minutes.
  30. Carefully remove the cakes from the pans and allow them to finish cooling completely on the wire racks.
  31. Make the Cream Cheese Frosting:
  32. Cream 12 tablespoons room temperature unsalted butter in a stand mixer or with a hand mixer until creamy, about 1-2 minutes.
  33. Add 4 ounces cold full-fat cream cheese to the butter.
  34. Mix on low speed until combined and lump-free.
  35. Gradually mix in 1 2/3 cups powdered sugar.
  36. Beat at medium-low speed until the frosting is white and fluffy, about 2 minutes.
  37. Mix in 2 tablespoons heavy cream and 1 teaspoon vanilla bean paste or extract until combined.
  38. Use the frosting immediately.
  39. Assemble the Cake:
  40. Place the first cooled cake layer on your serving platter.
  41. Trim a very thin layer off the top of the cake to expose the crumb and create a flat surface.
  42. Spread a thin layer of cream cheese frosting over the exposed crumb.
  43. Pipe a thicker border of frosting around the very edge of the cake to create a dam for the filling.
  44. Fill the center of the frosting border with half of the prepared lemon curd.
  45. Trim the second cake layer the same way, creating a flat surface.
  46. Carefully place the second cake layer upside down on top of the first, ensuring the flat side is up.
  47. Chill the assembled cake for 30 minutes to set the filling and layers.
  48. Use the remaining cream cheese frosting to cover the sides and top of the cake, creating a thin, 'naked' covered look. (Double the frosting recipe if you prefer more frosting).
  49. Spread the remaining lemon curd on top of the cake.
  50. Garnish with fresh lemon zest, extra poppy seeds, or fresh lemon slices.
  51. Chill the finished cake for another 30 minutes before slicing and serving.

Notes

Ensure all cold ingredients for the cake batter are at room temperature for best results.
Rubbing lemon zest into sugar maximizes lemon flavor in both the curd and cake.
Do not overmix the cake batter; mix only until just combined to keep the cake tender.
For a super smooth lemon curd, don’t skip straining it after cooking.

Find it online: https://homecookstudio.com/moist-lemon-poppy-seed-cake-with-lemon-curd-filling/