Easter Lemon Layer Cake With Poppy Seeds is a layered tall cake with the softest cake layers. It has poppy seeds in the cake layer but you can also ignore them or use chia seeds instead. And the LEMON CURD! You will LOVE this cake, I swear.

Ingredients:

Cake layers

• 120 g butter room temp
• 70 ml oil
• 300 g granulated sugar
• 40 g vanilla sugar
• zest from 1 lemon
• 4 eggs
• 370 g cake flour
• 2 tbsps cornstarch
• 12 g baking powder
• 200 ml full-fat milk with juice from ½ lemon
• 1 tbsp poppy seeds or chia seeds

Buttercream

• 350 g butter room temp
• juice from ½ lemon
• lemon zest from 1 lemon
• 550 g icing sugar
• 1 tsp vanilla paste
• 1 tbsp milk
• ½ tsp yellow food colouring

Lemon curd

• 70 g cubes of butter room temp
• 3 egg yolks
• 110 g granulated sugar
• zest from 2 lemons
• 110 ml lemon juice

Easter lemon layer cake with poppy seeds is the softest tall layered cake with a kick of lemon. It’s super pretty with creamy buttercream and vanilla taste. You can make it for Easter, birthdays or any special occasion.

HOW TO MAKE YOUR LEMON LAYER CAKE TASTE LIKE LEMONS?

Sometimes we are just desperate for the right amount of lemon in our desserts. Sometimes we cannot even tell the cake is a lemon flavour, and sometimes, we add too much lemon juice and it cannot be saved. So, here’s how you can add a very nice kick of lemon to your desserts:

• rub lemon zest into the granulated sugar
• use a small amount of lemon juice
• use lemon sugar
• use a few drops of lemon in the buttercream
• make lemon curd

what is lemon curd?

Lemon curd is a mixture of sugar, lemon juice, lemon zest, and egg yolks cooked over boiling water. When the mixture gets pale and thicker, add cubes of butter (room temperature!) and whisk them in. The curd gets very thick once it’s cool. It can take a place in your fridge for up to 6 days! You can use it for desserts, ice cream or even for toasted bread!

HOW TO MAKE Easter Lemon Layer Cake With Poppy Seeds:

Preheat the oven to 180℃. Prepare 3 greased cake tins with a diameter of 17 cm.

Rub lemon zest into the sugar for the best taste. In a bowl whisk together butter and sugars until light and fluffy. Whip for 4-5 minutes. Add oil and whip again.

Add eggs – one at a time while whisking. The batter should be creamy. Whisk until fully combined.

Add lemon juice to the glass of milk. Stir well and let sit aside for 5 minutes.

Mix flour, cornstarch and baking powder into another bowl. Add ⅓ of the flour mix into the batter, mix well. Pour ½ of the lemon milk and mix again. Continue until the flour mix will be added as last.

Pour the batter into cake tins and bake for 35-45 minutes or until the toothpick comes out clean. Let the cakes cool completely. Take them out of the cake tins after 20 minutes.

Lemon curd

Pour water into a pot and let it boil. Put a heatproof bowl over the pot – it cannot be metallic or the curd will get that taste. Also – use a plastic egg whisker for the same reason!

Put all the ingredients except for butter into the bowl. Whisk them while they’re cooking over the boiling water on medium heat. After some time (15 minutes of whisking) they should get thick like a hollandaise sauce and change colour to pale. If not – add more heat.

Once the sauce is thicker and pale, remove it from the heat and add small cubes of room-temperature butter! Whisk it and then put it aside to cool. It gets thick once it’s cool.

Buttercream

I changed the whisker attachment to the paddle attachment. Beat the butter with icing sugar for 5 minutes. If needed scrape down the bowl.

Add the vanilla paste, yellow food colouring, lemon zest, and lemon juice and beat for another 10 minutes until creamy and soft. The whole process of creaming the buttercream should take 15-20 minutes for the softest buttercream ever.

Now place the cake layer on the plate. Add a thin layer of buttercream on top of the cake, a thick layer only on the sides and lemon curd in the middle. Repeat the process until you’re left with the last cake layer on top. Put the cake into the fridge for 15 minutes.

Take the cake out and cover the whole cake in buttercream. Add chocolate eggs or whatever you like on top and keep in the fridge for 5 hours or overnight (I recommend overnight!)

WOULD YOU LIKE TO SEE MORE DESSERTS?

If you decide to make Easter Lemon Layer Cake With Poppy Seeds, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️