This easy Lemon Curd Poppy Seed Cake recipe includes a tender-crumbed, super moist white cake with a delicious lemon curd filling and icing. You can make the ridiculously easy lemon curd in minutes!
Preheat oven to 350˚F. Spray one 8-inch round cake pan (with 2-inch sides) with baking spray and line it with parchment paper. (If your cake pan is lower than 2 inches, use a 9-inch pan.)
Stir the soft butter in a medium-large bowl until creamy. Add the oil, sugar and vanilla . Stir until well combined and creamy, about 1 minute.
Sprinkle the baking powder, the salt and approximately one-third of the flour over the butter mixture. Stir just until the flour has disappeared.
Using a spatula, gently fold the egg whites into the cake batter. Scrape the sides and bottom of the bowl to make sure everything is mixed in, but don’t over-mix. Transfer the batter to the prepared pan and smooth the top.
Cool the cake in the pan for 15 minutes. If the cake looks like it’s stuck on the sides of the pan, run a thin knife around the edge, then invert it onto a cooling rack to cool completely before filling and icing.
With a long, serrated knife, slice the cake in half horizontally and place bottom half on a cake stand or serving platter. Scoop the lemon curd (¾-1 cup, depending on how thick you like the fillling) right onto the center of the bottom cake layer. Spread the lemon curd to within a ½-inch of the sides of the cake.
Add the 3½ cups of the powdered sugar and 3 tablespoons of the half and half (or cream). Stir together until all powdered sugar is incorporated and the icing is lump-free (about one minute).
If the icing seems too thick to spread nicely, add more half and half (or cream) one teaspoon at a time until a creamy, spreadable consistency is reached. If the icing seems to thin, add more powdered sugar, one to two tablespoon at a time until creamy and spreadable.
See Café Tips above in post for more detailed instructions and tips.
Cake recipe adapted from Sugar Spun Run.