Lemon Poppy Seed Cake - Butternut Bakery
"This lemon poppy seed cake is bursting with fresh lemon flavor! It's also topped with a lemon curd cream cheese frosting...."
INGREDIENTS
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1/2 cup (100g) granulated sugar
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3 large egg yolks
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1 tsp cornstarch
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2 tbsp organic* lemon zest (2 large lemons)
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1/4 cup (60ml) fresh organic* lemon juice (2-3 large lemons)
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1/4 cup (55g) unsalted butter, sliced into tablespoons
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2 cups (264g) all purpose flour
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3/4 cup (98g) cake flour*
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2 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp kosher salt
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2 tbsp poppy seeds
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1 3/4 cups (350g) granulated sugar
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2 tbsp lemon zest (2-3 lemons)
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1/2 cup (108g) vegetable oil
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1/2 cup (110g) unsalted butter, melted
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4 large eggs, room temp
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1/3 cup (80g) freshly squeezed lemon juice (2-3 lemons)
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1 tsp vanilla extract
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1/2 cup (118g) milk, room temp
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1/4 cup (60g) sour cream, room temp
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8 oz full fat cream cheese, room temp
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1/2 cup (110g) unsalted butter, room temp
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4 cups (440g) powdered sugar
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1/2 tsp vanilla extract
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