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Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting
Dessert

Lemon Poppy Seed Cake with Lemon Curd Cream Cheese Frosting

1 h 25 minServes 12Nutri-Score D€€
from @butternutbakery13 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • granulated sugarPantry250 g
  • lemon zest (zested (from 2 lemons))Produce2 pieces
  • unsalted butter (softened)Dairy115 g
  • neutral oilPantry60 ml
  • eggs (room temperature)Dairy3 pieces
  • fresh lemon juice (freshly squeezed)Produce60 ml
  • vanilla extractPantry10 ml
  • all-purpose flourGrains150 g
  • cake flourGrains100 g
  • baking sodaPantry3 g
  • baking powderPantry6 g
  • saltSpices3 g
  • poppy seedsNuts & seeds25 g
  • milk (room temperature)Dairy120 ml
  • sour cream (room temperature)Dairy120 g
  • cream cheese (softened)Dairy200 g
  • powdered sugar (sifted)Pantry120 g
  • lemon curd (store-bought or homemade)Pantry150 g

per serving

Nutrition

280kcal

Carbs
33 g
Proteins
4 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Cake pan
  • Oven
  • Cooling rack
  • Hand mixer

step by step

Method

  1. Infuse the sugar with lemon zest

    • Combine the sugar and lemon zest in a bowl.
    • Rub the zest into the sugar with your fingertips until fragrant and moist, releasing the lemon oils.
    Step 1

  2. Cream the butter, oil and sugar

    • Add the softened butter and the oil to the lemon sugar.
    • Beat until light and fluffy.
    Step 2

  3. Add the eggs, lemon juice and vanilla

    • Beat in the eggs one at a time.
    • Mix in the fresh lemon juice and vanilla extract.
    Step 3

  4. Combine the dry ingredients

    • Whisk together the all-purpose flour, cake flour, baking soda, baking powder, salt and poppy seeds in a separate bowl.
    Step 4

  5. Mix the milk and sour cream

    • Stir the milk and sour cream together in a small bowl until smooth.
    Step 5

  6. Alternate wet and dry ingredients

    • Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with the dry ingredients.
    • Mix until just combined, then fold in the remaining dry ingredients.
    Step 6

  7. Bake the cake

    • Pour the batter into a prepared cake pan.
    • Bake at 175 °C until a skewer comes out clean.
    Step 7

  8. Make the cream cheese frosting

    • Beat the softened cream cheese with the powdered sugar until smooth and creamy.
    Step 8

  9. Frost and swirl with lemon curd

    • Let the cake cool completely on a cooling rack.
    • Spread the cream cheese frosting over the top.
    • Swirl the lemon curd through the frosting.
    Step 9
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