Lemon Poppy Seed Caramel Cake Recipe

Begin by preheating your oven to 175 degrees Celsius (350 degrees Fahrenheit). In a large mixing bowl, combine 3 large eggs and 150 grams (1 cup) of granulated sugar, whisking until the mixture becomes light and fluffy.

Next, gradually add in 125 milliliters (1/2 cup) of vegetable oil while continuing to whisk. In a separate bowl, combine 200 grams (1 1/2 cups) of all-purpose flour, 10 grams (2 teaspoons) of baking powder, and 150 grams (1 1/2 cups) of poppy seeds. Slowly fold these dry ingredients into the wet mixture, alternating with 240 milliliters (1 cup) of milk, until everything is well combined.

Pour the batter into a greased cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool before removing it from the pan.

For the lemon gel, juice the 3 large lemons into a saucepan. Add 150 grams (3/4 cup) of granulated sugar and 50 grams (1/4 cup) of cornstarch to the lemon juice, and stir well. Gradually pour in 500 milliliters (2 cups) of water while mixing to avoid lumps.

Heat the mixture over medium heat, stirring constantly until it thickens. Once thickened, remove it from heat and whisk in 2 large egg yolks for richness. Let it cool completely before using it as a filling.

In a saucepan, combine 200 grams (1 cup) of granulated sugar and cook over medium heat until it melts and turns a deep caramel color. Be sure to stir frequently to avoid burning.

Once caramelized, carefully add in 100 milliliters (1/2 cup) of heavy cream and 50 grams (1/4 cup) of unsalted butter. Remove from heat and add 1 teaspoon of vanilla extract, stirring until smooth. Allow this caramel to cool down to room temperature before using it as a filling.

In a mixing bowl, beat together 250 grams (1 cup) of cream cheese and 100 grams (1/2 cup) of unsalted butter at room temperature until creamy and well-blended.

Gradually add in 200 grams (1 1/2 cups) of powdered sugar and 1 teaspoon of vanilla extract. Continue beating until the frosting is light and fluffy, suitable for layering and decorating your cake.

Once the poppy seed cake has completely cooled, slice it into two or three layers depending on your preferred height. Spread a layer of lemon gel filling over the first layer, followed by a layer of cream caramel. Place the next layer of cake on top and repeat the process until all layers are stacked.

Cover the entire cake with the prepared frosting. Use a spatula to achieve a smooth finish, and feel free to decorate the top with additional lemon zest or poppy seeds for that perfect touch.

Your Lemon Poppy Seed Caramel Cake is now ready to be served. This delightful treat is ideal for birthdays and special occasions. For an extra twist, consider freezing any leftovers for future enjoyment.

Enjoy every bite of this moist cake filled with refreshing lemon and luscious caramel!