Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- Cream together the Cake Butter and Cake Sugar until very light and fluffy. Beat in the Cake Egg Yolks one at a time, then stir in the Crème Fraîche, Cake Lemon Juice, and Cake Lemon Zest.
- In a separate bowl, whisk together the Cake Flour, Cake Baking Powder, and Cake Salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the Cake Poppy Seeds.
- Prepare the Lemon Curd Swirl: In a heatproof bowl set over a simmering pot of water (double boiler), combine the Lemon Curd Butter, Lemon Curd Sugar, Lemon Curd Eggs, Lemon Curd Lemon Juice, and Lemon Curd Lemon Zest. Cook, stirring constantly, until thickened, about 8-10 minutes. Strain through a fine-mesh sieve and let cool slightly.
- Pour half of the cake batter into the prepared pan. Dollop spoonfuls of the Lemon Curd Swirl over the batter. Pour the remaining batter over the lemon curd and swirl gently with a knife.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Elderflower Buttercream Glaze. Beat the Glaze Butter until light and fluffy. Gradually add the Glaze Powdered Sugar, beating until smooth. Stir in the Glaze Elderflower Liqueur and Glaze Vanilla Bean Paste.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Generously spread the Elderflower Buttercream Glaze over the cooled cake.
