VANILLA-LEMON-POPPY SEED LAYER CAKE
Makes 1 (8-inch) 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.
3¼ cups (406 grams) all-purpose flour
2 cups (400 grams) granulated sugar
2 tablespoons (18 grams) poppy seeds
2 tablespoons (6 grams) lemon zest
2½ teaspoons (12.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
1 cup (227 grams) unsalted butter, softened
1 cup (240 grams) whole milk, room temperature
3 large eggs (150 grams), room temperature
2 teaspoons (8 grams) vanilla extract
Vanilla Buttercream (recipe follows)
½ cup (160 grams) lemon curd*
Garnish: poppy seeds, lemon twists
1. 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.
2. 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, about2 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
