This simple Lemon Poppy Seed Cake is made with SO much fresh lemon and is all topped with a swirled lemon curd and cream cheese frosting. It's bright, zesty, moist, soft, and so, so delicious.
WHAT YOU NEED granulated sugar eggs cornstarch lemons unsalted butter all purpose flour cake flour baking powder baking soda kosher salt poppy seeds vegetable oil vanilla extract milk sour cream full fat cream cheese powdered sugar
1. Whisk together the sugar, egg yolks, and cornstarch in a saucepan. Whisk in the lemon zest and juice. Cook over medium heat until thickened, occasionally stirring at the beginning but constantly mixing near the end. 2. Remove from heat and toss in the butter. Stir until melted and combined. Pour into a wide and shallow heat proof container. Cover the container and let it chill.
3. Whisk together the flour, cake flour, baking powder, baking soda, salt, and poppy seeds, and in a measuring glass, mix together the milk and sour cream. 4. In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. 5. Now whisk in the oil and melted butter, followed by the eggs, lemon juice, and vanilla. Pour in half of the dry ingredients and whisk.
6. Right before it’s combined, pour in the milk and sour cream and whisk. Add in the rest of the dry ingredients and whisk until everything is smooth and combined. 7. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs. Allow to cool completely before frosting.
8. Mix together the cream cheese and butter until smooth. Then mix in the powdered sugar one cup at a time, followed by the vanilla. 9. Top the cake with a layer of the cream cheese frosting. Scoop little spoonfuls of curd all throughout the surface and swirl into the frosting. Top with a sprinkle of poppy seeds and enjoy!