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 until combined.
- Add lemon zest and juice, then cook over medium heat until thickened, stirring often.
- Remove from heat and stir in butter until melted; chill the curd in a heatproof container.
- Preheat the oven to 350F and prepare a 9×13 baking dish with parchment paper.
- In a bowl, mix together all-purpose flour, cake flour, baking powder, baking soda, salt, and poppy seeds.
- Combine milk and sour cream in a measuring glass.
- In a large bowl, blend sugar and lemon zest together.
- Add oil, melted butter, eggs, lemon juice, and vanilla, whisking until combined.
- Gradually add half of the dry ingredients and mix in the milk mixture before adding the remaining dry ingredients.
- Stir until the batter is smooth, then pour it into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool completely before applying frosting.
- For cream cheese frosting, blend cream cheese and butter until smooth, then gradually mix in powdered sugar and vanilla.
- Once cooled, frost the cake and swirl in the lemon curd, topping with poppy seeds.
Notes
For extra lemon flavor, use organic lemons when possible.
Ensure the butter and eggs are at room temperature for best mixing results.
This cake can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.