Lemon Poppyseed Cake

12, 12–14 slices

prepPrepare three 8 inch cake pans with parchment paper circles and grease the sides
prepPreheat oven to 350°F / 176°C
2 1/2 cups / 325 g all purpose flour	Combine flour, baking powder, baking soda & salt		Add half the dry ingredients, mix	Combine milk & lemon juice, add to batter	Add remaining dry ingredients, mix until smooth	Stir in lemon zest & poppy seeds	Divide between pans, bake 350°F / 176°C, 22–25 min	Cool 2–3 min, transfer to racks to cool completely	Level cake tops, layer with frosting & assemble	Frost outside, decorate & chill until serving
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup / 112 g unsalted butter, room temperature	Cream butter, oil, sugar & vanilla until fluffy	Beat in eggs one at a time
1/2 cup / 120 ml vegetable oil
1 1/2 cups / 310 g sugar
1/2 tsp vanilla extract
4 large eggs
3/4 cup / 180 ml milk
1/2 cup / 120 ml fresh lemon juice
2 tbsp fresh lemon zest
2 tbsp poppy seeds
16 oz / 452 g cream cheese, room temperature	Beat cream cheese & butter until smooth	Mix in half the powdered sugar	Add lemon juice & zest, mix	Add remaining powdered sugar, mix until smooth
3/4 cup / 172 g butter, room temperature
10 cups / 1150 g powdered sugar
1 tbsp fresh lemon juice
1 tbsp fresh lemon zest

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