Description
This Lemon Curd Poppyseed Cake is a delightful and moist dessert featuring a tender poppyseed-infused cake layered with tangy homemade lemon curd. The cake is lightly sweetened and perfectly balanced with a creamy lemon curd frosting that adds a luscious citrus finish. Ideal for special occasions or an elegant afternoon treat, this recipe yields a gorgeous two-layer cake with a fresh and vibrant flavor profile.
Ingredients
Cake
- 3 tablespoons very soft butter
- ⅓ cup oil (sunflower, canola, vegetable or any mild tasting oil)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ tablespoons poppy seeds
- ½ teaspoon salt
- ½ cup milk
- 3 large egg whites (save yolks for lemon curd)
- ¾-1 cup Ridiculously Easy Lemon Curd
Lemon Curd Icing
- 8 ounces very soft butter
- ¼ cup Ridiculously Easy Lemon Curd
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional)
- 3 ½ – 3 ¾ cups powdered sugar
- 3-4 tablespoons half and half or heavy cream
Instructions
- Prepare Cake Pan: Preheat oven to 350˚F. Spray one 8-inch round cake pan with 2-inch sides with baking spray and line with parchment. If pan is less than 2 inches deep, use a 9-inch pan.
- Mix Butter and Wet Ingredients: Stir the soft butter in a medium-large bowl until creamy. Add oil, sugar, and vanilla extract. Stir until the mixture is well combined and creamy, about 1 minute.
- Add Dry Ingredients in Portions: Sprinkle baking powder, salt, and one-third of the flour over the butter mixture. Stir lightly just until flour disappears. Add half the milk and stir to combine. Repeat with another third of flour, then remaining milk, then remaining flour, stirring after each addition until just incorporated. Stir in poppy seeds.
- Whisk Egg Whites: In a separate clean bowl, whisk egg whites by hand or with a mixer for 1½-2 minutes until foamy and soft peaks form.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the cake batter using a spatula, scraping sides and bottom to fully incorporate without over-mixing.
- Bake Cake: Transfer batter to prepared pan, smooth top, and bake for 35-40 minutes until a toothpick inserted in the center comes out clean or the internal temperature reaches 210˚F.
- Cool and Prepare Layers: Cool cake in pan for 15 minutes. If stuck, run a thin knife around edges, then invert onto a cooling rack to cool completely.
- Slice Cake: Using a serrated knife, slice cake horizontally in half. Place bottom half on serving platter.
- Fill with Lemon Curd: Spoon ¾-1 cup lemon curd onto bottom cake layer, spreading within ½ inch of edges.
- Top Layer: Gently place top cake layer cut side down on lemon curd layer.
- Make Lemon Curd Icing: In a bowl, combine 8 ounces soft butter, ¼ cup lemon curd, vanilla extract, and almond extract if using. Stir until smooth and creamy. Add 3 ½ cups powdered sugar and 3 tablespoons half and half. Stir until lump-free. Adjust thickness by adding more half and half or powdered sugar as necessary to achieve spreadable consistency.
- Frost Cake: Spread lemon curd icing over the top and sides of the assembled cake. Serve and enjoy.
Notes
- Use egg whites only in the cake; save yolks for making the lemon curd separately.
- If your cake pan is less than 2 inches deep, use a 9-inch pan as a substitute.
- Adjust the amount of lemon curd filling based on desired thickness and tartness inside the cake.
- If the frosting is too thick, add cream or half and half a teaspoon at a time until spreadable.
- For a subtle almond flavor, add a small amount of almond extract to the frosting.
- Make sure not to overmix the batter after folding in egg whites to keep the cake light and fluffy.
- Allow the cake to cool completely before frosting for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
