Description
This elegant layered poppy seed cake features soft, lightly sweet sponge flecked with delicate seeds, sandwiched with tangy homemade lemon curd and a generous swirl of whipped cream and berry compote. Topped with powdered sugar and edible flowers, it’s a romantic showstopper perfect for spring brunch or special celebrations.
Ingredients
Units
Scale
For the Poppy Seed Cake:
- 1 3/4 cups all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Zest of 1 lemon
For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cubed
- 1 tsp lemon zest
For the Berry Whipped Cream:
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup mixed berry compote or crushed raspberries
To Assemble:
- Powdered sugar, for dusting
- Edible flowers (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk flour, poppy seeds, baking powder, and salt.
- In another large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla and lemon zest.
- Add dry ingredients alternately with milk, mixing just until combined.
- Divide the batter between the pans and bake for 22–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For lemon curd, whisk yolks, lemon juice, sugar, and zest in a saucepan. Cook over low heat, stirring constantly, until thickened.
- Stir in butter until melted and smooth. Chill.
- For the cream, whip heavy cream with powdered sugar and vanilla to soft peaks. Swirl in berry compote gently.
- Assemble the cake: Place one cake layer on a plate, spread with lemon curd, then berry cream. Top with second layer, dust with powdered sugar, and garnish with edible flowers.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal