Lemon Curd Poppy Seed Cake

Ingredients

For the Cake:

• 3 tablespoons very soft butter
• ⅓ cup oil (sunflower, canola, vegetable or mild tasting)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1⅓ cup all-purpose flour
• 1½ teaspoons baking powder
• 1½ tablespoons poppy seeds
• ½ teaspoon salt
• ½ cup milk
• 3 large egg whites

For the Lemon Curd Frosting:

• 8 ounces very soft butter
• ¼ cup [[Lemon Curd]]
• 1 teaspoon vanilla extract
• ⅛ teaspoon almond extract (optional)
• 3½-3¾ cups powdered sugar
• 3-4 tablespoons half and half or heavy cream

For Filling:

• ¾-1 cup [[Lemon Curd]]

Instructions

For the Cake:

1. Preheat to 350°F. Spray 8-inch round pan (2-inch sides) with baking spray and line with parchment. (Use 9-inch if pan is lower than 2 inches.)
2. In medium-large bowl, stir soft butter until creamy. Add oil, sugar, and vanilla. Stir until well combined and creamy, about 1 minute.
3. Sprinkle baking powder, salt, and one-third flour over butter mixture. Stir until flour disappears.
4. Add half the milk and stir. Add another third of flour and stir until incorporated. Repeat with remaining milk then remaining flour, stirring after each addition. Stir in poppy seeds.
5. Whisk egg whites in separate clean bowl for 1½-2 minutes by hand or mixer until foamy with peaks.
6. Using spatula, gently fold egg whites into batter.
7. Pour into prepared pan. Bake 30-35 minutes until golden and toothpick inserted in center comes out clean.
8. Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
9. Level cake layers if needed. Place one layer on cake plate or stand. Spread with lemon curd. Top with second layer.
10. Frost cake with lemon curd frosting and decorate as desired.

For the Frosting:

1. Beat soft butter until creamy.
2. Add lemon curd, vanilla, and almond extract (if using).
3. Gradually add powdered sugar, beating well after each addition.
4. Add cream and beat until fluffy, 2-3 minutes.

Attribution

Recipe from The Café Sucre Farine