This elegant French-inspired cake features delicate poppy seed sponge layers filled with tangy lemon curd and silky vanilla pastry cream, topped with a glossy lemon glaze for a stunning dessert centerpiece.
Recipe Details
Ingredients
- 6 large eggs, separated
- 200g granulated sugar, divided
- 150g cake flour, sifted
- 45ml poppy seeds
- 30ml lemon zest
- 10ml vanilla extract
- 2.5ml salt
- 60g unsalted butter, melted and cooled
- 4 large lemons (for juice and zest)
- 4 large eggs (for curd)
- 200g granulated sugar (for curd)
- 115g unsalted butter, cubed (for curd)
- 480ml whole milk
- 6 egg yolks (for pastry cream)
- 100g granulated sugar (for pastry cream)
- 40g cornstarch
- 1 vanilla bean pod
- 45g unsalted butter (for pastry cream)
- 200g powdered sugar
- 45ml fresh lemon juice
- 30ml heavy cream
Instructions
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Preheat oven to 180°C (350°F). Line three 20cm (8-inch) round cake pans with parchment paper.
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For lemon curd: Zest and juice 4 large lemons (for juice and zest) to get 15ml (1 tbsp) zest and 120ml (1/2 cup) juice. In a heatproof bowl, whisk 4 large eggs (for curd) and 200g granulated sugar (for curd).
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Add lemon juice, zest, and 115g unsalted butter. Place over simmering water, whisking constantly for 10-12 minutes until thick. Strain, cover with plastic wrap touching surface, and refrigerate.
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For cake layers: Beat egg yolks from 6 large eggs with 100g (1/2 cup) of 200g granulated sugar until pale and thick. Stir in 10ml vanilla extract and 30ml lemon zest.
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In clean bowl, beat egg whites with 2.5ml salt until soft peaks form. Gradually add remaining sugar, beating to stiff peaks.
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Fold 150g cake flour and 45ml poppy seeds into yolk mixture in three additions, alternating with egg whites. Gently fold in 60g unsalted butter.
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Divide batter among prepared pans. Bake 20-25 minutes until golden and springy. Cool in pans 10 minutes, then turn out completely.
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For pastry cream: Split 1 vanilla bean pod and scrape seeds. Heat 480ml whole milk with vanilla pod and seeds until just simmering.
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Whisk 6 egg yolks (for pastry cream), 100g granulated sugar (for pastry cream), and 40g cornstarch until smooth. Gradually whisk in hot milk.
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Return to saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, whisk in 45g unsalted butter (for pastry cream). Cover with plastic wrap and cool.
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To assemble: Level cake layers. Place first layer on serving plate. Spread with half the lemon curd.
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Add second layer, spread with pastry cream. Top with third layer.
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For glaze: Whisk 200g powdered sugar, 45ml fresh lemon juice, and 30ml heavy cream until smooth. Pour over top layer, letting it drip down sides.
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Refrigerate at least 2 hours before serving to set layers.
Tips
Cake Layer Success: Room temperature eggs whip to greater volume. Fold gently to maintain airiness for light layers.
Lemon Curd Consistency: Don't let curd boil or eggs will curdle. It thickens more as it cools. Strain for ultimate smoothness.
Pastry Cream Secrets: Constant whisking prevents lumps. Press plastic wrap directly on surface to prevent skin forming.
Make-Ahead: All components can be made 2 days ahead. Assemble day of serving for best texture.
Cutting Clean Slices: Use a hot, dry knife wiped between cuts for neat layers. Refrigerate cake before cutting.
Flavor Variations: Try orange or lime instead of lemon, or add 5ml (1 tsp) almond extract to cake batter.
Storage: Keep refrigerated and consume within 3 days. The delicate layers are best on day one.
Presentation: Garnish with candied lemon slices, fresh berries, or edible flowers for an elegant finish.