Ingredients
Scale
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 tsp cornstarch
- 2 tbsp organic lemon zest (2 large lemons)
- 1/4 cup (60ml) fresh organic lemon juice (2-3 large lemons)
- 1/4 cup (55g) unsalted butter, sliced into tablespoons
- 2 cups (264g) all purpose flour
- 3/4 cup (98g) cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp poppy seeds
- 1 3/4 cups (350g) granulated sugar
- 2 tbsp lemon zest (2-3 lemons)
- 1/2 cup (108g) vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 4 large eggs, room temp
- 1/3 cup (80g) freshly squeezed lemon juice (2-3 lemons)
- 1 tsp vanilla extract
- 1/2 cup (118g) milk, room temp
- 1/4 cup (60g) sour cream, room temp
- 8 oz full fat cream cheese, room temp
- 1/2 cup (110g) unsalted butter, room temp
- 4 cups (440g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare homemade lemon curd by whisking sugar, egg yolks, and cornstarch in a saucepan.
- Combine lemon zest and juice, and cook until thickened, stirring gently.
- Remove from heat, add butter, and stir until melted. Chill the curd in a covered container.
- Preheat the oven to 350°F and prepare a 9×13 baking dish with parchment paper.
- In a bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt, and poppy seeds.
- Mix the milk and sour cream in a measuring glass.
- In a large bowl, combine granulated sugar with lemon zest and rub together to release the flavor.
- Whisk in vegetable oil, melted butter, eggs, lemon juice, and vanilla extract.
- Incorporate half of the dry mixture, followed by the milk mixture, then the remaining dry ingredients. Whisk until smooth.
- Transfer the batter to the prepared baking dish and bake for 30-35 minutes until a toothpick tests clean.
- Let the cake cool completely before frosting.
- For the cream cheese frosting, mix together cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Once the cake has cooled, frost with cream cheese frosting and swirl in homemade lemon curd.
- Finish with a sprinkle of poppy seeds before serving.
Notes
You can use a store-bought lemon curd instead of making your own for convenience.
Ensure all ingredients, especially eggs and dairy, are at room temperature for best results.
This cake can be stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.