Description
A moist and airy cake infused with fresh lemon zest and poppy seeds, topped with a rich cream cheese frosting.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons lemon zest (about 1 lemon worth of zest)
- 1 1/2 cups granulated sugar
- 4 eggs, room temperature
- 1 1/3 cups buttermilk
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat oven to 325°F and grease/flour cake pans.
- In a small bowl, combine sugar and lemon zest, rubbing together.
- In a stand mixer, beat butter and oil until smooth. Add the sugar mixture, beating until fluffy.
- Add eggs one at a time, mixing in extracts before combining.
- Sift together flour, salt, and baking powder. Alternate adding dry ingredients and buttermilk, stirring until just combined.
- Fold in poppy seeds, divide batter into prepared pans, and bake for 30 minutes until golden and springs back.
- Cool cakes completely on a rack.
- For frosting, beat butter and cream cheese, adding powdered sugar and extracts until fluffy; adjust with milk.
- Layer cooled cakes with frosting and lemon curd; frost top and sides as desired.
- Chill until ready to serve.
Notes
Using room temperature ingredients will enhance the emulsion for better cake rise. Fresh lemon zest is vital for flavor.
