Lemon Poppy Seed Cake

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Yield: 2 cakes (~30 servings)

Ingredients

  • Cake
    • 3 lemon-flavored box cake mixes, with ingredients to prepare as instructed
    • 6 tbsp poppy seeds
  • Rum syrup
    • 12 tbsp warm water
    • 4 tbsp sugar
    • 3 tbsp rum
  • Lemon Buttercream
    • 1 1/2 cups butter, softened
    • 6 cups powdered sugar
    • 1 jar (12 oz.) lemon curd
    • Heavy whipping cream, as needed
  • 3 jars (12 oz. each) lemon curd

Directions

  1. Prepare the cake mix as instructed on the box, adding in the poppy seeds.  Bake in 9" cake pans that have been greased and floured.  Cook on a wire rack.
  2. For the rum syrup, mix ingredients and stir until the sugar is dissolved.
  3. For the buttercream, beat the butter in a stand mixer.  Add in the powered sugar and lemon curd, beating until smooth.  If needed, add whipping cream until you reach a spreadable consistency.
  4. Using a long serrated knife, level off each of the cakes.  Then slice each in half horizontally.
  5. To begin, place the bottom half of one cake on a cardboard cake round.  Brush with rum syrup, and then spread some lemon curd on top.  Top with the next cake layer, and repeat brushing with rum syrup and lemon curd.  Continue until you have six layers (3 cakes).
  6. Spread a crumb coat of buttercream over the cake.  Refrigerate for 1 hour to let the crumb coat solidify.
  7. Repeat steps 5-6 for the second cake.
  8. Remove the cakes from the fridge and spread with buttercream.  Cover and refrigerate until ready to serve.

Adapted from Food and Wine.







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