A luxurious lemon poppy seed cake with a rich lemon cream cheese frosting and bright, tangy lemon curd. This simple cake recipe is always a crowd pleaser!
FOR THE CAKE
1/2 cup vegetable oil
1/2 cup unsalted butter, at room temperature
2 Tablespoons lemon zest (about 1 lemon worth of zest)
1 1/2 cups granulated sugar
4 eggs, room temperature
1 1/3 cups buttermilk*
2 teaspoons lemon extract
1 teaspoon vanilla extract
2 2/3 cup all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons poppy seeds
FOR THE FROSTING
1/2 cup butter
4 oz cream cheese
3 1/2 cups powdered sugar
1–2 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
pinch of salt
more poppyseeds, for outside
2/3 cup lemon curd
