Lemon Poppy Seed Cake
Total Time
2 hours 5 minutes
Prep Time
30 minutes
Cook Time
35 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
12 slices
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 tsp cornstarch
- 2 tbsp organic lemon zest (2 large lemons)
- 1/4 cup (60ml) fresh organic lemon juice (2–3 large lemons)
- 1/4 cup (55g) unsalted butter, sliced into tablespoons
- 2 cups (264g) all purpose flour
- 3/4 cup (98g) cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp poppy seeds
- 1 3/4 cups (350g) granulated sugar
- 2 tbsp lemon zest (2–3 lemons)
- 1/2 cup (108g) vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 4 large eggs, room temp
- 1/3 cup (80g) freshly squeezed lemon juice (2–3 lemons)
- 1 tsp vanilla extract
- 1/2 cup (118g) milk, room temp
- 1/4 cup (60g) sour cream, room temp
- 8 oz full fat cream cheese, room temp
- 1/2 cup (110g) unsalted butter, room temp
- 4 cups (440g) powdered sugar
- 1/2 tsp vanilla extract
How would you rate this recipe?
Preparation
Chef’s notes
CAKE FLOUR SUB - If you don’t have cake flour, you can use a combination of regular flour and cornstarch. Measure out 3/4 cup of flour and remove 2 tablespoons. Then whisk in 2 tablespoons of cornstarch. Use this mixture in place of the cake flour in this recipe.