Preheat oven to 350°F
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
In a large bowl, add the flour, baking powder, baking soda and salt.
Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-4 minutes.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined.
Mix together the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined
Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add the lemon zest and poppy seeds and gently stir to combine.
Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow to cool completely. Transfer cakes to a cooling rack while you make the frosting.
To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. Use a paddle attachment for this.
Add about half of the powdered sugar and mix until well combined and smooth.
Add the lemon juice and zest and mix until well combined.
Add the remaining powdered sugar and mix until well combined and smooth.
Assemble the cake by spreading a large dollop of frosting evenly on top of the first cake layer. In the center of this frosting, spread about 2 tbsp lemon curd leaving about 1/2 inch border.
Add the second layer of cake and another cup of frosting and repeat the lemon curd drizzle.
Top the cake with the remaining layer and frost the outside of the cake
Decorate the cake however you'd like with lemon slices, food safe flowers, and frosting details. Chill, slice, and serve!
