Imagine a cake so irresistibly moist, so tantalizingly tangy, that it transforms an ordinary afternoon into a gourmet experience. This Lemon Curd Poppy Seed Cake is not just a dessert—it's a culinary masterpiece that marries the bright, zesty notes of lemon with the subtle, nutty crunch of poppy seeds. Perfect for those who crave a sophisticated twist on traditional cake, this recipe promises to elevate your baking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, softened
- 2 large eggs
- 1 tablespoon poppy seeds
- ½ cup lemon curd
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Gradually fold in the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the poppy seeds, distributing them evenly throughout the cake batter.
- Pour half the batter into the prepared cake pan, then carefully spread the lemon curd in an even layer over the batter.
- Top the lemon curd with the remaining cake batter, spreading it gently to cover the curd completely.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top of the cake generously with powdered sugar using a fine-mesh sieve.
- Slice and serve the cake at room temperature, enjoying the delightful combination of poppy seeds and tangy lemon curd.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and tender.
- Lemon Curd Layer Technique: For a perfect swirl, carefully spread the lemon curd to create an even, delicate layer between cake batters.
- Toothpick Test: Always check cake doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a beautiful presentation.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
