Description

This Lemon Curd Poppyseed Cake is a bright and elegant dessert with a soft, moist crumb and fresh citrus flavor in every bite. Filled with tangy lemon curd and topped with creamy lemon curd icing, it is perfect for celebrations or afternoon treats.

Ingredients

3 tablespoons very soft butter

1/3 cup oil (sunflower, canola, vegetable, or other mild oil)

1 cup sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 tablespoons poppy seeds

1/2 teaspoon salt

1/2 cup milk

3 large egg whites

3/4–1 cup lemon curd

8 ounces very soft butter

1/4 cup lemon curd

1 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

3 1/2–3 3/4 cups powdered sugar

3–4 tablespoons half and half or heavy cream

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Instructions

Preheat the oven to 350°F. Grease one 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, stir the soft butter until creamy. Add the oil, sugar, and vanilla extract and mix until smooth.
Add the baking powder, salt, and one-third of the flour. Stir gently until combined.
Add half the milk and stir, then add another portion of flour. Repeat with the remaining milk and flour, mixing gently after each addition. Stir in the poppy seeds.
In a separate clean bowl, whisk the egg whites until soft peaks form.
Gently fold the whipped egg whites into the batter using a spatula.
Transfer the batter to the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Slice the cake horizontally into two layers. Spread the lemon curd filling over the bottom layer, leaving a small border around the edges.
Place the top cake layer over the filling with the cut side facing down.
For the icing, beat the soft butter, lemon curd, vanilla extract, and almond extract until creamy. Gradually mix in the powdered sugar and enough cream until smooth and spreadable.
Frost the cake as desired and serve.

Notes

Fresh lemon zest can be added to the batter or frosting for stronger citrus flavor.

Store the cake covered in the refrigerator for up to 4 days.

Let the cake sit at room temperature for 20–30 minutes before serving for the best texture.

Fresh blueberries make a delicious addition between the cake layers.

Freeze individual slices tightly wrapped for up to 2 months.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 455 kcal
Sugar: 39 g
Sodium: 170 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 48 mg