Ingredients

For the cake

  • Cooking spray, for pan
  • 1 c. (2 sticks) butter, softened
  • 1 1/2 c. sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 3 tbsp. cornstarch
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 c. buttermilk (or sour cream)
  • 1/4 c. freshly squeezed lemon juice
  • 4 tbsp. lemon zest
  • 2 tbsp. poppy seeds

For the cream cheese frosting

  • 2 (8-oz) blocks cream cheese, softened
  • 1/2 c. (1 stick) Butter, softened
  • 5 c. powdered sugar
  • 1 tbsp. pure vanilla extract
  • 1 tsp. freshly squeezed lemon juice
  • 1/4 tsp. kosher salt
  • Lemon Slices, for garnish
  • Lemon zest, for garnish

Total Time: 1:00

Prep Time: 0:10

Servings: 10

Procedure

  • Preheat oven to 350° and line a 9-x-13” baking pan with parchment paper. Grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
  • In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add flour mixture to the wet ingredients, beating until just combined. Pour in the buttermilk and lemon juice and mix until fully incorporated. Add lemon zest and and poppy seeds and stir until just combined.
  • Pour batter into prepared baking pan. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 30 minutes. Remove from pan and let cool completely.
  • In a large bowl, beat together cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, lemon juice, and salt and beat until smooth.
  • Frost cake with frosting and garnish with lemon slices and zest.