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Better Than Bakery Lemon Poppy Seed Cake Recipe

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★★★★★

4.8 from 107 reviews

This Lemon Poppy Seed Cake is a delightful homemade treat, bursting with bright lemon flavor and the subtle crunch of poppy seeds, topped with luscious cream cheese frosting and rich lemon curd. Better than any bakery, this cake combines moist, tender layers with a tangy curd and silky smooth frosting for a perfect spring or summer dessert.

Ingredients

Scale

Lemon Curd

  • 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

Cake Batter

  • 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

Cream Cheese Frosting

  • 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 Lemon Curd: Rub the fresh lemon zest into the granulated sugar until the texture looks like wet sand, releasing the oils. Add this mixture to a pot and whisk in the eggs thoroughly. Incorporate the fresh lemon juice and a pinch of sea salt. Cook the mixture over medium-low heat, stirring constantly, until it thickens and reaches 170°F (78°C), displaying a vibrant yellow color and coating the back of a spoon. Strain the curd through a fine mesh into a clean bowl. Stir in cold butter cubes and vanilla extract until combined. Cover with plastic wrap pressed to the surface and chill until needed.
  2. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Grease the sides of two 8-inch cake pans and line their bottoms with parchment paper to ensure easy removal after baking.
  3. Combine Dry Ingredients: Rub the lemon zest into the granulated sugar, then whisk together the cake flour, poppy seeds, baking powder, and sea salt in a large bowl to distribute everything evenly.
  4. Add Butter to Dry Mix: Using a mixer on low speed, mix the cubed room-temperature butter into the dry ingredients until the texture resembles sandy crumbs, indicating good incorporation.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, heavy cream, sour cream, vegetable oil, and fresh lemon juice until uniform.
  6. Combine Wet and Dry Ingredients: Gradually add half of the wet ingredients to the dry mixture and stir until all flour is moistened. Scrape down the sides of the bowl, then mix in the remaining wet ingredients on low speed until fully incorporated, making sure the batter is smooth and consistent.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans, approximately 670 grams per pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the pans cool on a wire rack for 30 minutes, then carefully remove the cakes from the pans to finish cooling on the racks completely.
  8. Make Cream Cheese Frosting: Cream the butter at medium speed until fluffy, about 1-2 minutes. Add cream cheese and mix on low speed until smooth and lump-free. Gradually add powdered sugar, beating at medium-low speed until bright white and fluffy, approximately 2 minutes. Stir in heavy cream and vanilla bean paste or extract until just combined. Use immediately or refrigerate briefly to firm up.
  9. Assemble the Cake: Place one cake layer on your serving plate. Trim a thin layer off the top to reveal the crumb. Spread a thin crumb coat of frosting over the layer, then pipe a thicker frosting border around the edge. Spoon half of the chilled lemon curd inside the border. Trim the second layer similarly and invert it on top to create a flat surface. Chill the assembled layers for 30 minutes to set.
  10. Finish Frosting and Decorate: Apply the remaining frosting evenly over the top and sides of the chilled cake, creating a lightly frosted, ‘naked’ look. Spread the remaining lemon curd on top of the cake. Garnish with fresh lemon zest, extra poppy seeds, or fresh lemon slices as desired. Chill the cake for another 30 minutes before slicing and serving.

Notes

  • For accurate cake flour measurement, spoon the flour into the measuring cup and level it off rather than scooping to avoid packing.
  • The lemon curd can be made ahead and refrigerated for up to five days.
  • Room temperature ingredients ensure better mixing and smoother batter.
  • If you prefer more frosting coverage, double the frosting recipe as this cake is lightly frosted.
  • Allow the cake layers to cool completely before frosting to prevent melting and sliding.

Keywords: lemon cake, poppy seed cake, lemon curd, cream cheese frosting, homemade cake, layered cake, bakery-style cake

Find it online: https://recipeswithmia.com/better-than-bakery-lemon-poppy-seed-cake-recipe/