Lemon Poppyseed Cake with Strawberry Buttercream

Lemon Poppyseed Cake with Strawberry Buttercream

Cake.

• • 1 box white cake mix

  • 4 eggs

  • 1/2 cup whole milk

  • 1/2 cup lemon juice

  • 1/2 cup sour cream

  • 2/3 cup vegetable oil

  • zest of 3 lemons

  • 2 tablespoons poppyseeds

Filling.

• • 1 cup lemon curd

Strawberry Buttercream:

• • 1/4 cup strawberry jam

  • 2 cups unsalted butter, room temperature

  • 4 cups powdered sugar

  • 2 tablespoons meringue powder

  • 3-4 tablespoons cream or milk

  • 1 teaspoon vanilla

Cake.

Preheat the oven to 350 and spray three 8 or 9-inch pans with non-stick spray. In a large bowl, whisk all cake ingredients together to combine well. Divide the batter between the pans and bake for 22-25 minutes, until a toothpick comes out clean. Set the pans on wire racks, covered loosely with a clean kitchen towel, and cool completely.

Buttercream.

With a food processor or blender, puree the strawberry jam until smooth. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and jam until smooth. Add the powdered sugar and meringue powder, mixing on low to combine. Add the cream/milk and vanilla; whip on medium high for 4-5 minutes until very light and fluffy.

Assembly.

Stack the cooled cakes, filling with the lemon curd, then frost all over with the buttercream.

Recipes from Curly Girl Kitchen