Poppy Seed Lemon Curd Cream Cheese Frosting 🍋🍋🍋
Ingredients:
Cake layers 🍋
6 eggs
1/2 cup olive oil
1 1/2 cup milk
1 1/2 cup sugar
1/2 tsp salt
1 lemon zest
1/2 cup poppy seeds
2 tbsp baking power
3 cups cake flour
Lemon Curd 🍋
4 egg yolk
1/2 cup sugar
1/4 cup corn starch
pinch of salt
2 cups milk
1 lemon juice
1/2 cup butter
Cream Cheese Frosting 🍋
32 oz cream cheese
1 cup butter
4 cups cream
1 cup powder sugar
Instructions:
At first soak poppy seeds in hot water for 10 minutes then drain water completely. This will remove any bitterness.
In a mixing bowl add egg, milk, oil, sugar, salt, lemon zest and poppy seeds. Mix until well combined. In a separate bowl combine cake flour with baking powder and add to the batter. Mix just until the flour is mixed in.
Line 3 round 9 inch baking tray with parchment paper. Split the batter eventually in 3 trays and bake at 325F for 28 minutes.
Once removing cake layers from the oven, let them cool down before removing them from the tray.
Lemon Custard:
In a pot add egg yolks, sugar, corn starch, milk and lemon juice. Place the pot on the medium heat and constantly mix until the cream starts to thicken. Then immediately transfer the cream to another container and add butter. Mix until combined. Seal the cream with a plastic wrap and refrigerate until cold.
Cream cheese frosting:
In a bowl add cream cheese and soft butter. Mix until combined. Add cream, powder sugar and mix until smooth and incorporated.
Tips on how to put the cake together:
Always when putting the cake together make sure you are working with cold, chilled ingredients. Sometimes I chill the layers in the freezer before putting the cake together.
Refrigerate the cake for couple hours after applying the crumb coat. This will help you get smooth and even edges. When cake is chilled and set, it it a lot easier to work with it.
* It’s ok to use all purpose flour instead of cake flour but cake flour will make the cake more light and airy.
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