Ingredients
Scale
- 2 1/2 cups (325g) all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 tbsp poppy seeds
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
Instructions
- Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter, oil, sugar, and vanilla until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine half the flour mixture with the batter, then mix in milk and lemon juice.
- Add remaining dry ingredients and fold in lemon zest and poppy seeds.
- Divide batter among pans and bake for 22-25 minutes.
- Cool cakes, then prepare frosting by combining cream cheese and butter, adding powdered sugar, and lemon zest.
- Assemble the layers with frosting in between, then frost the top and sides of the cake.
Notes
Ensure all ingredients are at room temperature for best results.
Avoid overmixing to keep the cake light and fluffy.
Feel free to adjust frosting sweetness to your preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 300
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 90