INGREDIENTS

For the cake
3 cups cake flour
1 tsp baking powder
Pinch of salt
2 tbsp poppy seeds
1½ cups caster sugar
Zest of 2 lemons
⅓ cup lemon juice
¾ cup vegetable oil
4 eggs
¾ cup plain Greek yogurt

INGREDIENTS

For the lemon curd
2 eggs
175 g caster sugar
Juice and zest of 2 lemons
75 g unsalted cold butter, cubed

For the cream cheese frosting
300 g cream cheese, room temperature
300 ml cold whipping cream
2 tbsp icing sugar
1 tsp vanilla paste

To decorate
Poppy seeds
Lemon slice

INSTRUCTIONS

STEP 1
In a saucepan, whisk together eggs and sugar. Add lemon zest and juice and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter until melted, transfer to a Scotia bowl, cover with cling film and chill.

STEP 2
Preheat oven to 180°C. In a Scotia bowl, whisk eggs and sugar until pale. Stir in lemon zest, lemon juice, yogurt and oil. Sift in flour, baking powder, salt and poppy seeds, then fold gently to combine. Pour batter into a greased, lined baking tin andb ake 35–40 minutes in a Scotia baker, until a skewer comes out clean. Cool completely.

STEP 3
Beat cream cheese with vanilla until smooth. Add whipping cream and whisk until firm peaks form, then gently beat in icing sugar.

STEP 4
Lift the cooled cake from its tin and spread the frosting on top. Dot spoonfuls of chilled lemon curd over the frosting and swirl lightly. Sprinkle with poppy seeds and arrange lemon slices. Serve with extra lemon curd on the side.

STEP 5
Serve with tea in the delightful Taormina cups.