Poppy seed and lemon cake

Instructions

Lemon syrup

1 Mix 100 ml of boiling water, 50 ml of sugar, 7 ml lemon juice and the grated zest of 1 lemon.

Icing

1 Cream 120 g butter, 240 g cream cheese and 600 g icing sugar until soft and spreadable.
2 Stir in 50 ml of lemon curd and and decorate the cake between layers and on top.
Preheat the oven to 180 ° C. Spray two 20 cm cake pans with nonstick spray.

1 Sift the dry ingredients together in a large mixing bowl.
2 Beat the butter and sugar with an electric mixer until light and fluffy. Add the seasoning.
3 Mix the egg yolks one at a time to the butter mixture.
4 Mix the dry ingredients alternately with the sour cream into the egg mixture.
5 Beat the egg whites in a separate bowl until soft peak stage and fold gently into the batter.
6 Pour evenly into both pans and bake for 25-30 minutes.
7 Leave for 15 minutes in the pan and turn out.
8 Pour over the hot lemon syrup and leave for an hour in the freezer so it does not crumble when the cake is decorated.
9 Spread the frosting between each layer and on top of the cake.