This week I celebrated my birthday and chose to make my own cake. Why, you ask? Because I knew exactly the kind of cake I wanted and I can be a control freak. I always love lemon desserts but rarely make them because it’s not my husband’s favorite flavor. But since it was MY birthday, I made a lemon poppy seed layer cake with lemon curd filling topped with lemon buttercream frosting. What can I say? This pregnant mama wanted lemon!

Here is the recipe for the cake, filling, and frosting. If it is too much lemon for you, you can always change up the filling and the frosting. A raspberry filling might pair nicely and you could always go with a regular vanilla buttercream frosting.

Hint: I always make the layers of cake the day before the party and wrap each in plastic wrap to store in the refrigerator. I also make the lemon curd the day before assembling the cake as well.

   

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Lemon Poppy Seed Cake Directions

   

Step 1 – Prep

Preheat the oven to 350.

Prepare three cake pans by greasing and flouring the sides of each pan and placing parchment rounds in the bottoms.

If you don’t have parchment paper you can grease and flour the whole pan.

Hint: I “grease” by just spraying non-stick spray.

Hint: You can trace the bottom of your pan on parchment paper and then cut out the circle with scissors if you don’t want to buy parchment rounds.

   

Step 2 – Dry Ingredients

Mix together the flour, baking powder, and poppy seeds in a medium-sized mixing bowl.

   

Step 3 – Wet Ingredients

In a large mixing bowl, beat the butter and sugar together for two minutes. Add the eggs (one at a time) and beat after each one.

Now mix in the lemon zest, vanilla extract, and lemon juice. I was tempted to use lemon extract but didn’t know if that would be too overwhelming. I think next time I make this cake I will try it!

Hint: I love my zester because I bake a lot and use it all the time. If you don’t have a zester you can use the smallest holes on a cheese grater.

   

Step 4 – Combine

Add the flour mixture slowly to the wet mixture while beating together but make sure to not over mix!

Beat in 3/4 c milk stopping as soon as all ingredients are combined.

   

Step 5 – Bake

Pour the cake batter evenly into the three prepared cake pans.

Bake in the preheated oven for 20-25 minutes or until an inserted toothpick comes out clean.

Let the cakes cool before assembling.

   

Lemon Curd Directions

   

In a medium-sized saucepan, whisk the eggs, sugar, lemon juice, and zest together over low heat until it thickens (approx. 5-6 minutes).

Next, add the cubed butter and stir until the butter has melted and the lemon curd is smooth.

Pour into a container (I use a mason jar) to chill in the refrigerator.

Please Note: When I made my lemon curd I used only a 1/2 cup of sugar and it was really tart – too tart. I think increasing the sugar to 3/4 cup will help. If my next batch is still too tart I may swap out the fresh lemon juice for the fake stuff or reduce the amount of zest. If I do, I’ll make sure to update the recipe! But I recommend trying your curd BEFORE adding it to the cake to make sure you like the curd by itself.

Also, I fully intend to fill these cream puffs with lemon curd next time I make them (which will probably be next week) – yum!

   

Lemon Buttercream Frosting Directions

   

This frosting turned out perfect, the flavor is fantastic!

First, beat together the butter and powdered sugar.

Then add the lemon juice, zest, and heavy cream.

Please Note: This recipe only makes enough to coat the cake properly. If you are wanting enough frosting to also pipe I would make at least 1.5x the amount.

   

Assembling the Cake

   

Again, I prefer to make the cake layers and lemon curd a day before assembling the cake but it’s not necessary as long as the cake layers and curd have plenty of time to cool and chill.

When ready to assemble, place one cake layer down (I like to use cake boards but you certainly don’t have to). Spread half the lemon curd over the cake layer.

Hint: Don’t spread the lemon curd all the way to the edge otherwise it might spill out.

Now place the next cake layer on top and repeat with the remaining curd.

Next, place the final cake layer on top.

Spread half the frosting over the top and sides to dirty ice/crumb coat the cake. I then like to pop it in the refrigerator for a while to set the frosting before I spread the final layer of frosting on top.

Once completely assembled and frosted, you can decorate the lemon poppy seed layer cake however you choose. Clearly, I ran out of time (and frosting) so I just garnished the cake with lemon slices, zest, and poppy seeds but decorating is obviously not my specialty.

I store my layer cakes in this cake carrier. I love it because it comes with trays for cupcakes and collapses down for easy storage when not in use.

   

Tag me in photos of your finished cake on Instagram (@planningforkeeps), I would loved to see them!