- 1 cup butter (2 sticks), room temp
- 3 cups cake flour, sifted
- 1½ tbsp. baking powder
- 2 cups sugar
- ½ tsp. salt
- 2 tsp. vanilla paste
- 2 tbsp. poppy seeds
- 8 oz. milk
- 8 oz. egg whites
- ⅛ tsp. cream of tartar
- 2 jars Bonne Maman Lemon Curd
- 16oz. cream cheese, softened
- 1½ cups powdered sugar
- 2 tbsp. butter, softened
- 1 tsp. vanilla paste
- ½ tsp. salt
Preheat oven to 350F.
Spray two 8×2-inch round cake pans, and line with parchment paper.
Spray parchment, dust bottoms/sides with flour, tap out excess; set aside.
In medium bowl, sift flour, baking powder, and salt; set aside.
In standard mixer, fitted with the paddle attachment, cream butter until soft. Increase speed and beat until light and fluffy.
Turn mixer to low and slowly add ½ cup sugar; beat until fully incorporated. Beat in vanilla and poppyseeds.
Add flour mixture in two batches, alternating with the milk.
Mix until thoroughly combined after each addition. Set aside.
In a mixing bowl, whisk egg whites and cream of tartar on low speed until foamy. Increase speed to high and gradually add remaining ¼ cup sugar. Whip until peaks are stiff.
Gently fold whites mixture to flour mixture. Do not over mix.
Divide batter between prepared pans; bake until golden around 40 minutes.
Transfer to a wire rack and cool completely before removing from pan.
In a standard mixer with paddle attachment, add cream cheese and butter.
Beat on high, until light and fluffy.
Add vanilla, salt and powdered sugar and mix until fully incorporated.
Slice each cake in half, horizontally and begin assembly.
Place one of the bottom layers on a serving platter; spread with ½ cup lemon curd. Top with another cake layer; spread with ½ cup frosting.
Repeat with another cake layer, lemon curd and filling. Top the assembly with remaining cake.
Chill until filling is firm, at least 2 hours.
Finish the cake by combining remaining frosting with the remaining lemon curd.
Chill slightly and spread over entire cake.