LEMON-POPPY SEED LADY CAKE

Lemon-Poppy Seed Lady Cake image

Yield Makes one 8-inch 4-layer cake

Number Of Ingredients 14

Previous Next

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
3 cups sifted cake flour (not self-rising), plus more for the pan
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
1 1/4 teaspoons pure vanilla extract
2 tablespoons poppy seeds, plus more for garnish
1 tablespoon finely grated lemon zest
1 cup milk
8 large egg whites, room temperature
Pinch of cream of tartar
1 cup chilled heavy cream
1 1/2 cups Lemon Curd (page 656)
Seven-Minute Frosting (page 658)

Steps:

Preheat the oven to 350°F. Butter 2 8 × 2-inch round cake pans, and line with parchment paper. Butter the parchment, and dust the bottoms and sides with flour, tapping out excess; set aside.
Into a medium bowl, sift together the flour, baking powder, and salt twice; set aside. In a mixing bowl, using the paddle attachment, cream the butter on low speed until soft. Increase speed to medium; beat until pale and fluffy.
Gradually add 1 1/2 cups sugar; beat until fluffy, about 3 minutes. Beat in the vanilla, poppy seeds, and lemon zest. With the mixer on low speed, add the flour mixture in 2 batches, alternating with the milk; beat until thoroughly combined after each addition. Scrape the sides of the bowl; beat 10 seconds more. Set aside.
In another mixing bowl, whisk the egg whites and cream of tartar on low speed until foamy. Increase speed to medium-high; gradually add the remaining 1/4 cup sugar until the peaks are just stiff. Gently fold in the whites; do not overmix.
Divide the batter between the prepared pans; bake until golden and a cake tester inserted in the centers comes out clean, about 40 minutes. Transfer to a wire rack to cool completely. To remove the cakes, invert onto plates; peel off the parchment paper, and reinvert so the top side is up.
Make the filling: In a small bowl, whip the heavy cream to soft peaks. Fold in the lemon curd; cover with plastic, and refrigerate until chilled and firm, at least 2 hours.
Assemble the cake: Using a serrated knife, trim the tops of both cakes to make level, if desired. Slice each in half horizontally to make a total of 4 layers. Brush away crumbs from the tops of the layers.
Place one of the bottom layers on a serving platter; spread with 1 cup lemon filling. Top with another cake layer; spread with 1 cup filling. Repeat with another cake layer and filling; top with the remaining cake layer. Cover the entire cake with plastic wrap, and carefully transfer to the refrigerator, steadying it with your hands to keep the layers from sliding. Chill until filling is firm, at least 2 hours.
When ready to serve, frost the cake and garnish with poppy seeds.