For the Cake:
- 1/2 cup rolled oats
- 1 2/3 cup whole wheat flour
- 1/4 cup wheat germ (or 1/4 cup more oats)
- 1 tbsp. poppy seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup unsalted butter, melted
- 3 eggs
- 3/4 cup granulated sugar
- 2 tbsp. lemon zest
- 2/3 cup buttermilk (or plain yogurt)
For the lemon:
- 2 tbsp. lemon curd
- 1 tbsp. lemon juice
- 4 oz. cream cheese
- 1/3 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- Preheat your over to 175ºC. Oil two 8″ round cake pans. Line the base of the cake pans with a circle of parchment paper, then oil the parchment and dust with flour.
- Place the rolled oats onto a food processor and pulse until fine. Add the oats along with the next 6 ingredients to a large mixing bowl and stir to combine. Using a stand or electric mixer, combine the melted butter, eggs, sugar, lemon zest and buttermilk. Pour the wet mixture into the dry mixture and stir until the batter comes together.
- Divide the batter equally between the oiled, lined cakes pans. Bake for 20-25 minutes, until they appear quite darkly golden, and a skewer inserted into the center of the cake comes out clean. Let the cakes rest in the pans for 5 minutes before running a dull knife around the edge of each pan, and turning them out onto a wire rack. Remove the parchment, flip the cake layers right-side up and leave to cool completely.
- Make the frosting by thoroughly combining the first four ingredients together using a stand or electric mixer until smooth at least 1 minute. Stir in the powdered sugar, 1/2 cup at a time, until completely combined. Refrigerate until needed, at least 30 minutes.
- To assemble: Level the cakes by using a serrated knife to trim off any domed tops. Place the first cake layer onto a serving plate cut side down. Spread just under half the frosting onto this cake layer-leaving a margin of about 1″ around the edge. Place the second cake layer on top, cut-side down and press on it slightly to secure. Spoon the rest of the frosting on top and, using a palette knife, offset spatula, or butter knife, spread the frosting to cover the entire top of the cake, teasing it all the way to the edges.