2 cups (240 g) all-purpose flour

1/4 cup (30 g) cornstarch

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup (170 g) unsalted butter, room temperature

1/4 cup (60 g) vegetable oil (canola preferred)

1 1/2 cups (300 g) granulated sugar

3 tbsp lemon zest

4 large eggs, room temperature

1/3 cup (90 g) milk, room temperature

1/2 cup (115 g) yogurt, plain and unsweetened

1/4 cup (58 g) fresh lemon juice

2 tbsp poppy seeds

1 cup (225 g) unsalted butter, room temperature

3 cups (375 g) powdered sugar

1 1/2 cups (335 g) cream cheese, cold (block style)

1 1/2 tsp vanilla extract

1 tsp fresh lemon juice

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Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans with parchment paper.
Sift together flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat butter, oil, sugar, and lemon zest on medium speed until light and creamy (about 2 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in milk, yogurt, and lemon juice until combined (batter may look curdled).
Using a spatula, gently fold in the sifted dry ingredients until just combined. Stir in poppy seeds.
Divide batter evenly between prepared pans. Bake for 30–33 minutes, or until a toothpick comes out clean.
Cool in pans for 15–20 minutes, then transfer to a wire rack to cool completely.
For frosting: Beat butter until fluffy, then gradually mix in powdered sugar. Add cream cheese, vanilla, and lemon juice. Mix until smooth (do not overmix).
Assemble: Place one cake layer on a serving plate, spread frosting on top, then add the second layer. Frost the top and sides, smoothing with a spatula. Pipe swirls with remaining frosting and sprinkle poppy seeds on top.

Do not overmix the batter to avoid a dense cake.
If using a convection oven with a fan, bake at 160°C (320°F).
Cake flour can replace flour + cornstarch (270 g total).
If frosting is too soft, add extra powdered sugar (up to 1 cup).
Store cake in the fridge in an airtight container for up to 3 days; bring to room temperature before serving.