We used the reverse creaming methodology to create a cake batter that bakes up good and stage with a fragile crumb to soak up each drop of the lemon curd between its layers.
Vanilla-Lemon-Poppy Seed Layer Cake
Makes 1 (8-inch) cake
- 3¼ cups (406 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 2 tablespoons (18 grams) poppy seeds
- 2 tablespoons (6 grams) lemon zest
- 2½ teaspoons (12.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 grams) entire milk, room temperature
- 3 massive eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- ½ cup (160 grams) lemon curd*
- Vanilla Buttercream (recipe follows)
- Garnish: poppy seeds, lemon twists
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Preheat oven to 350°F (180°C). Spray 3 (8-inch) spherical cake pans with baking spray with flour. Line backside of pans with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, whisk collectively flour, sugar, poppy seeds, lemon zest, baking powder, salt, and baking soda by hand. Add butter; beat at medium-low velocity till butter is included and combination resembles coarse crumbs, about 2 minutes.
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In a medium bowl, whisk collectively milk, eggs, and vanilla extract. With mixer on low velocity, add one-third of milk combination (about ⅔ cup or 130 grams) to flour combination. Enhance mixer velocity to medium, and beat till gentle and fluffy, 1 to 2 minutes. Steadily add remaining milk combination, beating till properly mixed and stopping to scrape sides of bowl. Divide batter amongst ready pans (about 2 cups or 470 grams every).
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Bake till a picket decide inserted in heart comes out clear, about 25 minutes. Let cool in pans on wire racks for 10 minutes. Take away from pans, and let cool utterly on wire racks.
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Spoon 1 cup (220 grams) Vanilla Buttercream right into a pastry bag; minimize a ¼-inch opening in tip.
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Degree cooled cake layers, if desired. Place 1 cake layer on a serving plate. Unfold ¼ cup (55 grams) Vanilla Buttercream in a really skinny layer on high; pipe a small border of buttercream alongside fringe of cake layer. Unfold half of lemon curd inside border. High with second cake layer. Unfold ¼ cup (55 grams) buttercream in a really skinny layer on high; pipe a small border of buttercream alongside fringe of cake layer. Unfold remaining lemon curd inside border. High with remaining cake layer. Unfold remaining buttercream on high and sides of cake as desired. Garnish with poppy seeds and lemon twists, if desired. Refrigerate for half-hour earlier than serving. Refrigerate in an hermetic container for as much as 3 days.
Vanilla Buttercream
Makes about 6½ cups
- 2⅔ cups (604 grams) unsalted butter, softened
- 1 teaspoon (3 grams) kosher salt
- 6½ cups (780 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium velocity till clean and creamy. With mixer on low velocity, steadily add confectioners’ sugar, beating till mixed and stopping to scrape backside and sides of bowl. Beat in cream and vanilla. Enhance mixer velocity to excessive, and beat till pale and fluffy, 1 to 2 minutes. Use instantly.
