Well Made by Kiley

Preheat the oven to 350F. Grease a 9” round springform pan or baking dish with butter or nonstick cooking spray, then line the bottom with a round piece of parchment paper.
Start by making the lemon cake base. Soft together the flour, baking powder, and salt in a medium bowl. Set aside.
In a separate large bowl, combine the sugar and lemon zest, and use your fingers to rub them together.
While whisking, slowly pour in the melted butter until combined. Then, add in the egg, lemon juice, and vanilla, and whisk until the mixture is smooth and frothy.
Add the dry ingredients into the wet, and use a wooden spoon or spatula to fold until all of the flour is just combined (the batter will be thick). Set aside while you make the filling.
Make the lemon poppyseed filling. Combine the softened cream cheese and powdered sugar in a large bowl with a handheld mixer or whisk, until smooth.
Add in the salt, egg yolks, lemon juice, poppyseeds and lemon zest. Whisk until smooth and creamy.
Spread the lemon cake batter evenly into the bottom of the prepared pan. Then, pour the lemon poppyseed filling on top of the batter.
Place the baking pan onto a larger baking sheet. Bake at 350F for 45-55 minutes, or until the edges are golden brown and the middle is slightly puffed.
Let cool for at least 10 minutes before releasing from the sides of the pan and lifting the cake out.
Sprinkle with extra powdered sugar if desired. Slice and serve with a scoop of vanilla ice cream.
Enjoy!