Ingredients
Equipment
Method
- Preheat the oven to 350°F/180°c. Grease and line with parchment paper 2 x 9-inch round cake tins. Set aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer. Beat on a medium-high speed with a flat paddle beater for 3 minutes or until pale and creamy. Add the eggs, oil, lemon juice, lemon zest and vanilla extract, and beat on a medium speed for 1 minute or until well combined, scraping the sides as necessary.
- Add the flour, baking powder, baking soda, salt, buttermilk and poppy seeds and beat on a low speed until combined.
- Divide the batter between the 2 cake tins and smooth the surface. Bake for 20-25 minutes, or until cooked through. Allow the cakes to cool in the tins for 10 minutes before turning onto cooling racks to cool completely.
- To make the cream cheese frosting, add the softened butter and cream cheese to the bowl of a stand mixer. Beat with a flat paddle attachment on a medium-high speed for 3 minutes or until smooth and creamy, scraping the sides of the bowl as necessary.
- Add the powdered sugar, 1 cup at a time, beating on a low speed until combined after each addition. Increase the speed to medium-high and beat for 3 minutes or until fluffy.
- Add the salt, lemon juice and lemon zest and beat on a low speed, increasing to a medium-high speed for 1-2 minutes or until smooth.
- Sandwich the 2 cakes together with a portion of the frosting, before covering the top and sides of the cake with the remaining frosting. *See the tips section for helpful tips.
Nutrition
Notes
See the post for more information, photos and tips.