1-Getting started with this lemon poppyseed cake is fun and straightforward, beginning with preheating your oven to 350°F (176°C). Grease three 8-inch cake pans and line them with parchment paper to ensure easy removal after baking. In one bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt, so everything blends evenly.

2-Next, in a large bowl, beat the butter, oil, sugar, and vanilla extract until the mixture is fluffy and light. Add the eggs one at a time, mixing well each time, then stir in the milk and lemon juice. Gently fold in the lemon zest and poppy seeds to keep the batter airy. Divide the batter among the pans and bake for 22-25 minutes, until a toothpick inserted comes out with a few crumbs.

3-Once baked, let the cakes cool in the pans for a bit before transferring to a wire rack. For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar, lemon juice, and zest. Layer the cooled cakes with this frosting and chill before serving. Remember, for vegan versions, use plant-based substitutes in the same steps to maintain that moist texture.