Lemon Poppy Seed Cake with Lemon Curd and White Chocolate

I am so glad to share with you this amazing lemony dessert that I simply adore. This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.

Makes about 12 servings

Lemon Poppy Seed Cake

• 2/3 cup (80g) all-purpose flour
• 1/4 tsp (1g) salt
• 1 tsp (3g) baking powder
• 1 tbsp (10g) poppy seeds
• 1/3 cup (70g) sugar
• lemon zest of 1 lemon
• 2 tbsp (30g) butter , softened
• 2 tbsp (30g) vegetable oil
• 1 egg
• 1/4 tsp (1g) vanilla extract
• 2 tbsp (30g) buttermilk

White Chocolate Cream Cheese Filling

• 5.5 oz (150g) white chocolate , small pieces
• 3 tbsp (45g) whipping cream
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) cold water
• 13 oz (370g) cream cheese , room temperature
• 2 tbsp (16g) powdered sugar
• 1/2 tsp (3g) vanilla extract
• 1 tbsp (10g) poppy seeds
• 2/3 cup (160g) whipping cream (35% fat) , chilled

Lemon Curd

• 2 eggs
• 1/2 cup (100g) sugar
• 1 tbsp (10g) lemon zest from 2 lemons
• 1/3 cup (80ml) fresh lemon juice
• 2 tbsp (30g) unsalted butter , cut into small pieces

For Decoration

• poppy seeds
• white chocolate curls