Lemon Poppy Seed Cake
- 2/3 cup (80g) all-purpose flour
- 1/4 tsp (1g) salt
- 1 tsp (3g) baking powder
- 1 tbsp (10g) poppy seeds
- 1/3 cup (70g) sugar
- lemon zest of 1 lemon
- 2 tbsp (30g) butter , softened
- 2 tbsp (30g) vegetable oil
- 1 egg
- 1/4 tsp (1g) vanilla extract
- 2 tbsp (30g) buttermilk
White Chocolate Cream Cheese Filling
- 5.5 oz (150g) white chocolate , small pieces
- 3 tbsp (45g) whipping cream
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) cold water
- 13 oz (370g) cream cheese , room temperature
- 2 tbsp (16g) powdered sugar
- 1/2 tsp (3g) vanilla extract
- 1 tbsp (10g) poppy seeds
- 2/3 cup (160g) whipping cream (35% fat) , chilled
- 2 whole eggs
- 1/2 cup (100g) sugar
- 1 tbsp (10g) lemon zest from 2 lemons
- 1/3 cup (80ml) fresh lemon juice
- 2 tbsp (30g) unsalted butter , cut into small pieces
- poppy seeds
- white chocolate curls
Prepare the poppy seed lemon cake.
Preheat the oven to 350°F (180°C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
In a medium bowl whisk flour with salt, baking powder and poppy seeds and set aside until ready to use.
In a large bowl whisk sugar with lemon zest to release oil. Add butter and vegetable oil and mix until combined. Incorporate the egg. Mix in vanilla extract and buttermilk.
Gradually add flour mixture. Pour the mixture into the prepared pan.
Bake for 10-12 minutes until a toothpick inserted into the center of the cake comes out clean.
Let cool completely before transferring to a serving platter.
Prepare the lemon curd.
In a heatproof bowl, add eggs and sugar and whisk to combine.
Add lemon zest, and lemon juice and whisk to combine.
Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
Remove from heat and gradually add butter and whisk until melted and smooth.
Let it cool and refrigerate until ready to use.
Prepare the white chocolate cream cheese filling.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
Meanwhile, place white chocolate and the 3 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Add bloomed gelatin to melted chocolate and stir until dissolved. Let cool slightly.
In a large bowl mix cream cheese until smooth. Add powdered sugar, poppy seeds and vanilla extract and mix to combine.
Add cream and continue mixing until soft peaks form. Mix in melted chocolate.
Assemble the cake.
Spread 1/3 of the filling over the lemon and poppy seed cake. Add spoons of lemon curd over the surface. Use a skewer, toothpick or knife to create swirls. Gently spread another ⅓ of cream cheese filling. Add spoons of lemon curd and create swirls. Finally spread the remaining cream cheese filling and smooth the top using an offset spatula.
Top the cake with the remaining lemon curd.
Cover and refrigerate the cake for at least 4-6 hours or better overnight.
Before serving, decorate the cake with large chocolate curls and lemon peel swirls. Enjoy!
Serving: 1 servingCalories: 394kcalCarbohydrates: 30.3gProtein: 6.2gFat: 28.5gSaturated Fat: 16gCholesterol: 107mgSodium: 189mgPotassium: 163mgFiber: 0.5gSugar: 23.6gCalcium: 108mgIron: 1mg