Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2½ tsps baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- ¼ cup unflavoured vegetable oil
- 1½ cups white granulated sugar
- 3 tbsps lemon zest
- 4 large eggs (room temperature)
- ⅓ cup milk (room temperature)
- ½ cup yogurt (unflavored and unsweetened)
- ¼ cup fresh lemon juice
- 2 tbsps poppy seeds
- 1 cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1½ cup cream cheese (cold)
- 1½ tsp vanilla essence/extract
- 1 tsp lemon juice (must be fresh)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Gradually add eggs, mixing well.
- Combine milk, yogurt, lemon juice, and zest into the mixture.
- Fold the dry ingredients into the wet mixture gently; add poppy seeds.
- Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow to cool before frosting with cream cheese frosting made from butter, cream cheese, powdered sugar, vanilla extract, and fresh lemon juice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg