1-First Step: Preheat and Prep Preheat the oven to 350°F (180°C) and grease two 8-inch cake pans, lining the bottoms with parchment paper for easy removal. Bring your eggs, milk, and butter to room temperature to help the batter mix smoothly. This simple prep sets the stage for a moist lemon poppy seed cake that bakes evenly.

2-Second Step: Combine Dry Ingredients Sift together the flour, cornstarch, baking powder, and salt in a bowl and set it aside. This step ensures a light texture in your cake. For more baking ideas, you might enjoy our mango-peach-strawberry smoothie recipe, which uses similar fresh ingredients for a refreshing twist.

3-Third Step: Mix Wet Ingredients In a large bowl, cream the butter, oil, sugar, and lemon zest until it’s light and creamy, about 2 minutes. Add the eggs one at a time, mixing well and scraping the sides of the bowl. Then, stir in the milk, yogurt, and lemon juice the batter might look a bit curdled, but that’s okay.

4-Combine and Bake: Gently fold the dry ingredients into the wet mixture until just combined, then add the poppy seeds. Divide the batter into the pans and bake for 33 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 15-20 minutes before moving to racks.

5-For the Frosting: Beat the butter until fluffy, add powdered sugar in batches, and mix in the cream cheese, vanilla, and lemon juice until smooth. For assembly, level the cakes, frost between layers, and decorate as desired.