The Brightest, Zestiest Lemon Poppy Seed Cake (Like a Bakery Dream!)

👩‍🍳 Instructions

1. 1

   Prepare Lemon Curd: In a heatproof bowl, whisk eggs, 1 cup sugar, ½ cup lemon juice, and zest. Cook over simmering water, whisking constantly, until thickened (8-10 mins). Remove from heat, whisk in cold butter and salt. Cover surface directly with plastic wrap and chill for 3-4 hours or overnight.
2. 2

   Bake Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Whisk flour, baking powder, and ½ tsp salt; set aside. Cream 1 ½ cups softened butter and 2 cups sugar until light and fluffy. Beat in 4 eggs one at a time, then vanilla. In a separate bowl, whisk buttermilk, oil, cake lemon zest, and cake lemon juice. Gradually add dry ingredients to wet in three additions, alternating with buttermilk mixture, mixing until just combined. Fold in poppy seeds. Divide batter between pans. Bake 30-35 minutes, or until a skewer comes out clean.
3. 3

   Make Lemon Syrup: While cakes are warm, combine ¼ cup sugar and ¼ cup lemon juice in a small saucepan; heat until sugar dissolves. Invert warm cakes onto a wire rack and brush evenly with syrup. Let cool completely.
4. 4

   Prepare Lemon Buttercream: Beat 1 ½ cups softened butter until creamy. Gradually add sifted powdered sugar, salt, 2-3 tbsp lemon juice, and 1 tsp vanilla. Beat on medium-high until light and fluffy. Add milk/cream if needed for consistency.
5. 5

   Assemble Cake: Place one cooled cake layer on a serving plate. Spread half of the chilled lemon curd over the top, leaving a small border. Top with the second cake layer and spread remaining curd. Apply a thin crumb coat of buttercream, chill 15-20 minutes, then frost the entire cake with the remaining buttercream. Garnish as desired.