Inibini's poppy seed and lemon cake

Ingredients for 1 servings:

• 350 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 6 eggs
• 6 tbsp eggnog
• 1 pack of poppy seed cake
• 330 g flour
• 1 packet of baking powder
• 150 g butter
• 200 g cream cheese
• 150 g powdered sugar
• 2 lemons

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 25 minutes

Lemon Poppy Seed Cake

For the dough, beat the butter with sugar and vanilla sugar until fluffy. Gradually add the eggs and egg liqueur. Then stir in the sachet of poppy seed flour. Mix the flour with the baking powder and gradually stir in. Pour the dough into a greased springform pan (26 or 28 cm) and bake at 180°C for approx. 45 minutes. For the frosting, beat the butter with a mixer until it is pale yellow, then add the cream cheese and beat until fluffy. Add the sifted powdered sugar to the mixture while stirring. Grate the zest from the lemons and add to the frosting. Squeeze the juice of one lemon and add it to the mixture in small portions, as the frosting must not be too runny. Omit some of the juice if necessary. Allow the cake to cool completely after baking. Let it rest for half a day if possible. Then cut the dough into 2-3 pieces. Spread 1/4 of the frosting on the first layer, cover with the second layer, and then spread 1/4 of the mixture on top. Place the third layer on top and spread the frosting evenly over the entire cake. Refrigerate the cake for at least an hour to let it set. Tip: You can decorate with thin lemon slices or poppy seeds, although these should be cooked or baked beforehand.