Vintage Cake, Poppy Seed With Lemon Curd Filling

Wow! This took a lot of buttercream but I’m so obsessed with this cake! Ive seen vintage cakes everywhere and I’ve wanted to try it for so long so I finally did it and love how it turned out. The cake is amazingly moist poppy seed cake with delicious lemon curd filling. This is one of my favorite cake recipes and I’m so excited to share it with you. Let’s get baking!

INGREDIENTS FOR CAKE:

• 1/2 cup butter (softened)
• 1 cup granulated sugar
• 2 large egg
• 1 tablespoon vanilla extract
• 3 tablespoons poppy seeds
• 2 1/4 cup all-purpose flour
• 2 teaspoons baking powder
• pinch of salt
• 1/2 cup milk

INGREDIENTS FOR LEMON CURD:

• 1/4 cup granulated sugar
• 3 tablespoons butter (softened)
• 1 large egg
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest

DIRECTIONS FOR CAKE:

1. Preheat the oven to 350 degrees F and grease three 6in. pans.
2. Combine butter and sugar into a large bowl. beat until light and fluffy. 
3. Add in eggs and vanilla. Mix until well combined.
4. Now add in the poppy seeds, baking powder, flour, and salt. Once incorporated, pour in milk. Give a quick mix. Batter will be pretty thick. 
5. Divide evenly into pans. Bake for 27-32 min. or until toothpick inserted, comes out clean. Let cool completely and move onto the lemon curd.

DIRECTIONS FOR LEMON CURD FILLING:

1. In a small bowl, Beat sugar and butter until fluffy. Add in the egg and beat for a minute. 
2. Mix in the lemon juice and zest. It will look kind of curdled but don’t worry it will become smooth as it cooks.
3. Pour mixture into a 1-quart saucepan and cook over medium heat.
4. Whisk frequently, until curd is thick and smooth. Curdled appearance should disappear. Do not let curd boil.
5. Remove from heat and transfer to a bowl. Cover with plastic wrap and refrigerate for at least an hour.

DIRECTIONS FOR ASSEMBELY:

1. Make my buttercream recipe and crumb coat the cake. Frost the cake with yellow buttercream. Fill a piping bag with light yellow buttercream, fitted with a 2D piping tip.
2. Fill a piping bag with darker yellow buttercream fitted with a 13 tip. In the same dark yellow color, fill a piping bag fitted with a number 3 tip. Next with same yellow color you frosted the cake with, fill a piping bag fitted with a number 17 tip. And finally, fill a piping bag with a light green color fitted with a number 67 tip.
3. Pipe shell borders with tip 2D and 13 on the bottom edge and top edge of the cake.
4. Make little swoops with tip 3. You can use toothpicks to draw it out in advance to make it easier.
5. With tip 13 pipe an upside down shell and then pipe rosettes with tip 17.
6. Add leaves with tip 67. Add writing on the top if desired. Enjoy!

Thanks for baking with me!

~ Natalie