Lemon Curd Poppyseed Cake
User Reviews
5
32 reviews
Excellent
Lemon Curd Poppyseed Cake
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The Lemon Curd Poppyseed Cake is a moist layered cake featuring a poppy seed-infused batter made with soft butter, oil, sugar, and egg whites, combined with bright lemon curd used as a filling and in a buttery lemon curd frosting. The cake offers a balance of tender crumb, subtle crunch from poppy seeds, and tangy citrus flavors throughout.
Description
This cake recipes blends butter, neutral oil, sugar, vanilla, and flour with poppy seeds to create a tender cake batter. The use of egg whites whipped to foamy peaks folded in contributes lightness to the crumb. Lemon curd is used generously as a filling between layers and incorporated into a creamy butter-based icing flavored with vanilla and optional almond extract.
The cake is baked in an 8-inch pan until golden and layered with a thick spread of lemon curd, providing freshness and acidity that counterbalances the richness of the butter and sugar. Poppy seeds add a delicate texture contrast. This dessert offers a bright, citrusy experience with a moist but balanced crumb ideal on its own or paired with tea or coffee.
The recipe references additional tips from the original blog post and adapts from Sugar Spun Run to ensure the cake's successful assembly and flavorful finishing.
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Ingredients
For the cake:
- 3 tablespoons butter very soft
- ⅓ cup neutral cooking oil sunflower, canola, vegetable or any other mild tasting oil, generic cooking 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 egg save the yolks for the lemon curd!, large, whites
For the filling:
- ¾-1 cup Ridiculously Easy Lemon Curd
For the lemon curd icing:
- 8 ounces butter very soft
- 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
For the cake:
- Preheat oven to 350˚F. Spray one 8-inch round cake pan (with 2-inch sides) with baking spray and line it with parchment paper. (If your cake pan is lower than 2 inches, use a 9-inch pan.)
- Stir the soft butter in a medium-large bowl until creamy. Add the oil, sugar and vanilla . Stir until well combined and creamy, about 1 minute.
- Sprinkle the baking powder, the salt and approximately one-third of the flour over the butter mixture. Stir just until the flour has disappeared.
- Add half of the milk and stir to combine. Add another third of the flour and stir just until incorporated. Repeat, adding remaining milk and then the remaining flour, stirring after each addition until almost completely combined before adding the next. Stir in the poppy seeds.
- Whisk egg whites in a separate clean bowl for 1 ½-2 minutes by hand or with a hand mixer until foamy and a peak forms when you lift the whisk or beater out of the egg whites.
- Using a spatula, gently fold the egg whites into the cake batter. Scrape the sides and bottom of the bowl to make sure everything is mixed in, but don’t over-mix. Transfer the batter to the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or until the center reaches 210˚F with an instant thermometer.
- Cool the cake in the pan for 15 minutes. If the cake looks like it’s stuck on the sides of the pan, run a thin knife around the edge, then invert it onto a cooling rack to cool completely before filling and icing.
- With a long, serrated knife, slice the cake in half horizontally and place bottom half on a cake stand or serving platter. Scoop the lemon curd (¾-1 cup, depending on how thick you like the fillling) right onto the center of the bottom cake layer. Spread the lemon curd to within a ½-inch of the sides of the cake.
- Set the other layer gently on top of the lemon curd, cut side down.
- Frost the cake as desired with the lemon curd icing. Serve and enjoy!
For the lemon curd icing:
- Combine the soft butter, lemon curd and extract(s) in a medium-large bowl. Stir until very smooth and creamy.
- Add the 3½ cups of the powdered sugar and 3 tablespoons of the half and half (or cream). Stir together until all powdered sugar is incorporated and the icing is lump-free (about one minute).
- If the icing seems too thick to spread nicely, add more half and half (or cream) one teaspoon at a time until a creamy, spreadable consistency is reached. If the icing seems to thin, add more powdered sugar, one to two tablespoon at a time until creamy and spreadable.
Notes
- Use very soft butter for the cake and icing to ensure smooth mixing and texture.
- Whip egg whites until foamy peaks form to help lighten the cake batter.
- Line the cake pan with parchment and use a pan with at least 2-inch sides for proper rise and shape.
- Incorporate lemon curd both as filling and in the icing to maintain consistent lemon flavor.
- Refer to detailed tips from the original source for best results on mixing and layering.
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
70g
(23%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
38mg
(13%)
Sodium
208mg
(9%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
442IU
(9%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 442IU | 9% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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