Preheat the oven to 350 degrees.

Prepare three cake pans by greasing and flouring the sides plus place a parchment round in the bottom of each pan.

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

In a large mixing bowl, cream together the butter and sugar for about two minutes.

Add the eggs one at a time beating into the butter/sugar mixture after each addition.

To the butter/sugar mixture add the lemon zest, vanilla extract, and lemon juice. Beat until combined.

Slowly, in batches, add the flour mixture to the butter/sugar mixture. Be sure not to overmix!

Add the milk and beat until just combined.

Pour the batter 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 cake layers cool completely before assembling the cake.

In a medium saucepan over low heat whisk together the eggs, sugar, lemon juice, and lemon zest. Continue to stir until the mixture thickens, approx. 5 minutes.

Add the butter and stir until the butter is melted and combined with the rest of the lemon curd.

Pour the lemon curd into a storage container and chill in the refrigerator.

Cream the butter and powdered sugar together in a mixing bowl.

Add the lemon juice and lemon zest and beat together.

Add the heavy cream and beat together until the frosting has reached the desired consistency.

To assemble, start by spreading half of the lemon curd over one layer of lemon poppy seed cake.

Top with another layer of lemon poppy seed cake and spread the remaining lemon curd on this layer.

Place the final lemon poppy seed cake layer on top.

Spread half the frosting over the top and sides of the assembled cake to crumb coat. Chill in the refrigerator.

Now smooth the remaining frosting over the cake and decorate as you see fit.