From the Cook
From the Cook
From the Cook
1/4
Poppy Seed Swirled Lemon Curd Cake
atsloanestable.com
This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat the oven to 350 degrees F. Grease and line two 9 inch cake pans with parchment paper.
2
|
Add the poppy seeds to a food processor and blend until it resembles wet sand and smells aromatic. Alternatively, you could use a blender or immersion blender. Set aside.
3
|
In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and lemon zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
4
|
To the sugar, mix in the flour, baking powder, and salt.
5
|
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
6
|
Add the oil, whole milk, yogurt, eggs, and vanilla, and mix until fully combined.
7
|
Pour ¼ of the batter into a separate small bowl, then fold in the poppy seeds until evenly distributed.
8
|
Use cookie scoops to alternate the two batters between each pan, adding an equal number of scoops to each. Use a knife to swirl the batters together, then gently shake the pans to encourage them to spread out into an even layer.
9
|
Bake the cakes for about 25-30 minutes or until the cakes start to pull away from the sides of the pans. Immediately turn the cakes out onto a wire rack to cool completely.
10
|
Once cool, wrap the cakes in plastic wrap and freeze until ready to decorate. Frozen cake layers will be much easier to frost!
11
|
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and light in color. Then, mix in the lemon juice until fully combined.
12
|
In a medium saucepan over low-medium heat, melt the butter.
13
|
Pour in the egg yolk, lemon juice mixture, then turn the heat up to medium, and mix constantly with a rubber spatula for 3-4 minutes or until thickened and large bubbles form in the center. Immediately remove from heat.
14
|
Pour the lemon curd through a fine mesh sieve into a bowl. Transfer to a jar and chill for at least 1 hour or overnight.
15
|
Make the pastry cream: In a small saucepan over low-medium heat, bring the milk to a simmer or about 190 degrees F.
16
|
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is light in color and flows off the whisk.
17
|
Once the milk has reached a simmer, slowly pour half into the egg yolk mixture while whisking simultaneously.
18
|
Pour everything back into the saucepan and place over medium heat. Stir constantly with a rubber spatula until it begins to thicken. Once the foam on the surface disappears and large bubbles form in the center, continue stirring for one more minute, then remove from heat.
19
|
Immediately pour the pastry cream through a fine mesh sieve into a small bowl.
20
|
Place in the fridge for about one hour, stirring every 15 minutes or so until it’s room temperature.
21
|
Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on low speed until smooth.
22
|
Add the pastry cream and vanilla bean paste and mix until fully combined.
23
|
Place the first cake layer on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with an even layer of lemon curd.
24
|
Add the second cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides.
25
|
Continue decorating the cake as desired. Top with poppy seeds and lemon zest, and enjoy!
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Master Lemon Curd Emulsification 🍋Keep your lemon curd ingredients at room temperature and add butter slowly off-heat while whisking constantly to prevent scrambling the eggs and achieve a silky, stable custard.
- Zest Before Juicing 🫒Always zest your lemons before cutting and juicing them, then reserve the zest separately to add brightness to both the curd and buttercream without the bitterness of overworked pith.
- Bloom Poppy Seeds for Maximum Flavor 🌱Toast poppy seeds gently in a dry pan for 1-2 minutes before folding into batter to unlock their nutty, complex flavors that would otherwise remain dormant in the finished cake.
- Stabilize Cream Cheese Frosting 🧈Chill your cream cheese and German buttercream base separately before combining, and fold gently rather than beat to prevent overworking, which creates a grainy texture instead of the desired swoon-worthy consistency.
- Create Perfect Swirls with Temperature Control ❄️Ensure your lemon curd and cake batter are at similar temperatures before swirling, and work quickly before layers set so the ribbons blend beautifully without creating harsh color boundaries.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Recipes by Sloan’s Table
Check out more Sloan’s Table content!Browse Sloan’s Table recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.