Vanilla-Lemon-Poppy Seed Layer Cake
We used the reverse creaming method to create a cake batter that bakes up nice and level with a delicate crumb to absorb every drop of the lemon curd between its layers.
Vanilla-Lemon-Poppy Seed Layer Cake
Makes 1 (8-inch) cake
Ingredients
3¼ cups (406 grams) all-purpose flour2 cups (400 grams) granulated sugar2 tablespoons (18 grams) poppy seeds2 tablespoons (6 grams) lemon zest2½ teaspoons (12.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ teaspoon (1.25 grams) baking soda1 cup (227 grams) unsalted butter, softened1 cup (240 grams) whole milk, room temperature3 large eggs (150 grams), room temperature2 teaspoons (8 grams) vanilla extract½ cup (160 grams) lemon curd*Vanilla Buttercream (recipe follows)Garnish: poppy seeds, lemon twists
Instructions
Preheat oven to 350°F (180°C). Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, sugar, poppy seeds, lemon zest, baking powder, salt, and baking soda by hand. Add butter; beat at medium-low speed until butter is incorporated and mixture resembles coarse crumbs, about 2 minutes.
In a medium bowl, whisk together milk, eggs, and vanilla extract. With mixer on low speed, add one-third of milk mixture (about ⅔ cup or 130 grams) to flour mixture. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. Gradually add remaining milk mixture, beating until well combined and stopping to scrape sides of bowl. Divide batter among prepared pans (about 2 cups or 470 grams each).
Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans on wire racks for 10 minutes. Remove from pans, and let cool completely on wire racks.
Spoon 1 cup (220 grams) Vanilla Buttercream into a pastry bag; cut a ¼-inch opening in tip.
Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread ¼ cup (55 grams) Vanilla Buttercream in a very thin layer on top; pipe a small border of buttercream along edge of cake layer. Spread half of lemon curd within border. Top with second cake layer. Spread ¼ cup (55 grams) buttercream in a very thin layer on top; pipe a small border of buttercream along edge of cake layer. Spread remaining lemon curd within border. Top with remaining cake layer. Spread remaining buttercream on top and sides of cake as desired. Garnish with poppy seeds and lemon twists, if desired. Refrigerate for 30 minutes before serving. Refrigerate in an airtight container for up to 3 days.
Notes
*We used Bonne Maman® Lemon Curd.
Vanilla Buttercream
Makes about 6½ cups
Ingredients
2⅔ cups (604 grams) unsalted butter, softened1 teaspoon (3 grams) kosher salt6½ cups (780 grams) confectioners’ sugar3 tablespoons (45 grams) heavy whipping cream2 teaspoons (8 grams) vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined and stopping to scrape bottom and sides of bowl. Beat in cream and vanilla. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
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