Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy—about 3-4 minutes.
Mixing Ingredients
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
- Mix in the buttermilk, lemon zest, vanilla extract, and poppy seeds.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Baking
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cheesecake Filling
- While the cakes are baking, mix the softened cream cheese and powdered sugar until smooth.
- Add the eggs, sour cream, lemon juice, and zest, beating until well combined.
Assembly
- Once the cakes are cooled, place one layer on a serving plate and spread half of the cheesecake filling over it.
- Top with the second cake layer and spread the remaining cheesecake filling on top.
- For best results, chill for at least an hour before serving.
Notes
Use a microplane grater for the lemon zest to maximize its punch. Substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar if needed. Store leftovers in an airtight container in the fridge for 3-4 days.