1-Getting started: with this moist lemon poppy seed cake is simple and fun, with steps designed for home bakers of all levels. First, preheat your oven to 350°F (180°C) and prepare two greased 8-inch pans by lining them with parchment paper for easy release. This ensures your cake bakes evenly and comes out without sticking, setting the stage for a successful result.

2-In a large bowl, whisk together the dry ingredients to distribute them well. This includes 2 cups (240 g) all-purpose flour, ¼ cup (30 g) cornstarch, 2½ teaspoons baking powder, ½ teaspoon salt, and 2 tablespoons poppy seeds. Mixing these first helps avoid lumps and promotes an even rise, which is crucial for that tender crumb we love.

3-Next, in another bowl, cream ¾ cup (170 g) unsalted butter at room temperature with 1½ cups (300 g) granulated sugar until it’s light and fluffy. Add 3 tablespoons lemon zest, ¼ cup (58 g) fresh lemon juice, 4 large eggs at room temperature one at a time, then mix in ⅓ cup (90 g) milk at room temperature and ½ cup (115 g) plain yogurt. Alternate adding the dry mix with the wet ingredients, stirring just until combined to keep the batter airy.

4-Pour the batter into your prepared pans and smooth the tops. Bake for about 33 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely in the pans before moving to a wire rack cooling takes around 1 hour, bringing the total time to about 1 hour and 40 minutes including prep and baking.

5-For the frosting, whip 1 cup (225 g) unsalted butter, 3 cups (375 g) powdered sugar, 1½ cups (335 g) cold cream cheese, 1½ teaspoons vanilla extract, and 1 teaspoon fresh lemon juice until smooth but not overmixed. To assemble, level the cake layers, apply frosting generously between and on top, and consider a crumb coat for a polished look. Decorate with piped swirls and extra poppy seeds for that extra touch.