Olive Oil Lemon Poppyseed Cake
Ingredients
Refrigerated
1/2 cup of milk, room temp
1/4 cup of sour cream, room temp
1/2 cup of unsalted butter, melted
4 large eggs, room temp
1/3 cup of freshly squeezed lemon juice (2–3 lemons) + ¼ cup of lemon curd flavoring
Pantry
2 cups of all purpose flour
3/4 cup of cake flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp poppy seeds
1 3/4 cups of granulated sugar
2 tbsp lemon zest
1/2 cup of olive oil
1 tsp vanilla extract
Cream Cheese Frosting
8 oz of cream cheese, room temp
1/2 cup of unsalted butter, room temp
2 cups of powdered sugar
1/2 tsp vanilla extract
Sour Cream frosting
⅔ cup of sourcream, at near-room temperature
4 tablespoons of unsalted butter, softened
2 cups of powdered sugar
¼ teaspoon vanilla extract
1 tablespoon of olive oil
pinch of salt
Lemon pudding mix
3 large egg yolks
¼ cup of lemon juice
1 tsp of cornstarch
A prepared portion of lemon pudding mix
Directions:
For the Ghetto Lemon Curd:
Before making this I recommend leaving out your sour cream, milk, cream cheese, unsalted butter and 4 eggs so that it is room temperature by the time you get started on the rest of your recipe!
Make your lemon pudding mix according to the box’s instructions.
Whisk together 3 egg yolks, and 1 tablespoon of cornstarch together
In a saucepan add in ¼ cup of lemon juice and add your egg yolk mixture after allowing it to heat up on medium heat for about three minutes
Stir and put into a heat safe container, then add in your lemon pudding mix and fold in your lemon zest, and then let it rest in your fridge while you work on the rest of your cake.
Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper.
In a medium bowl, whisk together the 2 cups of all purpose flour, ¾ cup of cake flour, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of poppy seeds.
In a separate bowl, mix together the ½ cup of milk and ¼ cup of sour cream.
In a large mixing bowl, add 1 ¾ cup of sugar and 2 tablespoons of lemon zest. Rub both so the oils from the zest can infuse into the sugar.
Now whisk in ½ cup of olive oil and ½ cup of melted butter, followed by the 4 larges eggs, ⅓ cup of lemon juice, and 1 teaspoon of vanilla.
Pour in half of the dry ingredients and whisk.
Right before it’s combined, pour in the ½ milk and ¼ cup of sour cream mixture and whisk.
Add in the rest of the dry ingredients and whisk until everything is smooth and combined.
Pour the batter into the parchment paper lined baking dish and bake for 30-35 minutes on the middle rack
Allow the cake to cool completely before frosting
Cream Cheese Frosting
In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter until smooth.
Then mix in the powdered sugar one cup at a time, followed by the vanilla. Set aside.
Sour Cream Frosting
In a large mixing bowl, add in ⅔ cup of sour cream, 4 tablespoons of unsalted butter, and ¼ teaspoon of vanilla extract, 1 tablespoon of olive oil and beat until fluffy
Then add in your 3 cups powdered sugar and beat until smooth
Add in lemon zest and salt to taste
When frosting your cake, top with your cream cheese frosting first, coating completely
Then add in your dollops of sour cream and swirl with a chopstick
Then finally add in your chilled lemon curd mixture and swirl, top with a light dusting of poppy seeds and more lemon zest if wanted or preferred
