1. Preheat oven to 160°C.
2. Line three 20cm x 20cm pans with parchment paper.
3. Sift together flour, baking powder, baking soda and salt. Mix lemon zest and poppy seeds into the mixture and set aside.
4. Mix together the buttermilk and vanilla extract and set aside.
5. In a mixing bowl add the butter (180g), vegetable oil and sugar and mix together on high for three minutes. Add the eggs one at a time and mix until well combined.
6. Add the lemon juice to the buttermilk. It will curdle, but don’t stress!
7. Continue by alternating between adding 1⁄3 of the flour mixture and ½ of the buttermilk mixture, ending on the flour mixture, mixing in each addition until combined.
8. Divide the cake batter into the three baking tins and bake for 25-30 minutes. Place on a wire rack and allow to cool completely.
9. Melt the white chocolate and heavy cream over a pot of hot water. Set aside to cool.
10. In your mixer, cream the butter (300g) for two minutes on high. Add the melted white chocolate and mix it in until fully incorporated. Mix in sifted icing sugar. Add â…“ of the buttercream to a piping bag to decorate.
11. Assemble, starting with the first layer of cake, a layer of buttercream and a layer of lemon curd and repeat.
12. Place cake in freezer for 30 minutes to allow to set and then add remaining buttercream to cake in even layer. Put back in freezer for another 30 minutes.
13. Take the cold cake out of the freezer and decorate as you please, with a sprinkle of poppy seeds!
Shop Ingredients
Directions
1. Preheat oven to 160°C.
2. Line three 20cm x 20cm pans with parchment paper.
3. Sift together flour, baking powder, baking soda and salt. Mix lemon zest and poppy seeds into the mixture and set aside.
4. Mix together the buttermilk and vanilla extract and set aside.
5. In a mixing bowl add the butter (180g), vegetable oil and sugar and mix together on high for three minutes. Add the eggs one at a time and mix until well combined.
6. Add the lemon juice to the buttermilk. It will curdle, but don’t stress!
7. Continue by alternating between adding 1⁄3 of the flour mixture and ½ of the buttermilk mixture, ending on the flour mixture, mixing in each addition until combined.
8. Divide the cake batter into the three baking tins and bake for 25-30 minutes. Place on a wire rack and allow to cool completely.
9. Melt the white chocolate and heavy cream over a pot of hot water. Set aside to cool.
10. In your mixer, cream the butter (300g) for two minutes on high. Add the melted white chocolate and mix it in until fully incorporated. Mix in sifted icing sugar. Add â…“ of the buttercream to a piping bag to decorate.
11. Assemble, starting with the first layer of cake, a layer of buttercream and a layer of lemon curd and repeat.
12. Place cake in freezer for 30 minutes to allow to set and then add remaining buttercream to cake in even layer. Put back in freezer for another 30 minutes.
13. Take the cold cake out of the freezer and decorate as you please, with a sprinkle of poppy seeds!