Lemon Poppy Seed Cake Recipe for Summer Delight

Begin by *whipping the eggs with sugar* in a large mixing bowl for 5 to 7 minutes until the mixture is light and fluffy. It should significantly increase in volume and turn pale in color.

Next, combine the flour, baking powder, salt, and poppy seeds in a separate bowl. Gradually incorporate this dry mixture into the whipped eggs in three parts, *gently folding* it in to maintain the airy texture.

Combine the hot milk and vegetable oil, then *carefully add it* to the batter. Mix until just combined.

Pour the batter into a greased 8-inch (20 cm) round baking pan and bake in a preheated oven at 340°F (170°C) for about 50 minutes or until a toothpick comes out clean. Allow the cake to cool, then wrap it in plastic wrap and refrigerate overnight for best results.

Once chilled, slice the cake into three layers.

In a mixing bowl, *whip the unsalted butter with powdered sugar* until the mixture becomes pale and fluffy. This process typically takes about 3 to 5 minutes.

Next, add the cream cheese and *mix until well combined* and smooth. Make sure there are no lumps left in the cream, as it will make spreading easier later.

Start by pouring the lemon juice into a saucepan and bringing it to a near boil over medium heat.

In a separate bowl, whisk together the egg yolks, sugar, lemon zest, cornstarch, and salt until pale and fluffy. This will help create a light and airy lemon curd.

While whisking continuously, slowly pour the hot lemon juice into the egg mixture to temper it, ensuring a smooth consistency.

Return the mixture to the saucepan and cook on medium heat, whisking constantly, until it thickens, which should take about 5 to 10 minutes.

Remove from heat, add the chopped butter, and stir until melted and thoroughly combined. Allow the lemon curd to cool to room temperature, then transfer to a jar and refrigerate. It will keep for up to 2 weeks.

Start with one layer of the biscuit, spreading an even layer of cream over it. Follow this with a generous layer of lemon curd. Repeat this process for the second layer.

On the third layer, cover it generously with the remaining cream. You can also *garnish the top* as desired for an elegant finish. Enjoy your delightful lemon poppy seed cake!