Ingredients
For the Homemade Lemon Curd:
¾ cup granulated sugar
4 large egg yolks
1 tablespoon cornstarch
Zest of 2 lemons (about 2 tablespoons)
½ cup fresh lemon juice (about 2–3 lemons)
4 tablespoons (½ stick) unsalted butter
For the Lemon Poppy Seed Cake Batter:
2 cups all-purpose flour
¼ cup cake flour (or substitute with 3 tablespoons cornstarch plus all-purpose flour to total 2¼ cups)
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons poppy seeds
1¾ cups granulated sugar
Zest of 3 lemons (about 3 tablespoons)
¼ cup vegetable oil (or mild flavored oil like canola or olive oil)
6 tablespoons unsalted butter, melted
4 large eggs, at room temperature
⅓ cup fresh lemon juice (about 2 lemons)
¾ cup milk, at room temperature
½ cup sour cream or plain yogurt, at room temperature
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 ounces (1 cup) full fat cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice (optional)
Instructions
1. Make the lemon curd: In a medium saucepan, whisk together sugar, egg yolks, and cornstarch until smooth. Add lemon zest and fresh lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in butter until melted and smooth. Transfer to a bowl and chill until set.
2. Preheat the oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and lightly flouring or lining with parchment paper.
3. Mix dry ingredients: In a large bowl, sift or whisk together all-purpose flour, cake flour (or flour and cornstarch), baking powder, baking soda, salt, and poppy seeds.
4. Combine wet ingredients: In a separate bowl, rub the lemon zest into sugar to release oils. Add vegetable oil, melted butter, eggs, lemon juice, and vanilla extract to the sugar mixture. Whisk until well combined.
5. Combine wet and dry: Add half of the dry ingredients to the wet mixture and whisk gently. Then add the milk and sour cream or yogurt mixture, mixing gently to combine. Add the remaining dry ingredients and fold until just smooth. Avoid overmixing to prevent a dense cake.
6. Bake: Pour batter into the prepared pan and smooth the surface. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
7. Prepare the frosting: Beat cream cheese and butter on medium speed until smooth and creamy. Gradually add powdered sugar in batches, mixing well to avoid lumps. Add vanilla extract and lemon juice (if using), and beat until smooth and spreadable. If frosting is too soft, add more powdered sugar starting with ½ cup increments.
8. Assemble the cake: Spread a generous layer of cream cheese frosting on the cooled cake. Dollop chilled lemon curd over the frosting and gently swirl with a knife or skewer to create a marbled effect. Sprinkle additional poppy seeds on top as decoration.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use fresh lemons and zest only the yellow part to avoid bitterness from the pith.
🧁 Measure flour by spooning into the cup and leveling with a knife to avoid dryness.
🕰️ Use room temperature ingredients for better texture and even baking.
- Prep Time: 30 minutes
- Cooling and frosting: 1 hour
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 600–700 kcal