• Preheat to 325. Grease and flour 3 – 6 inch round cake pans. Set aside. 
• In a medium size bowl whisk the cake mix and the poppy seeds. Set aside.
  
• In a large bowl combine the eggs, vegetable oil, sour cream, buttermilk, vanilla, and lemon zest. Whisk until everything is thoroughly combined. *
  
• Add the cake mix to the wet ingredients. Using a spatula, mix the cake mix until combined. Don’t over mix! Alternatively, you can use a stand mixer (like I did). See recipe notes for details. 
  
• Divide the cake batter evenly amongst the cake pans. 
  
• Bake for 31-34 minutes or until a toothpick inserted in the center comes out clean; and when the top of the cake is touched it and gently springs back. Mine baked for 33 minutes. All ovens are different, so keep an eye on yours.
  
• Cool on a wire rack in the pans for 5-10 minutes, then remove the cakes from the pans and allow to cool completely. 
  
• Once cool, frost the cakes. Or, you can double wrap the cakes individually in plastic wrap and refrigerate or freeze.  
  

Lemon Frosting

• Cream butter until smooth. Add powdered sugar, vanilla extract, and heavy cream (or milk) one tablespoon at a time. Once reached your desired consistency, whip on medium high speed for 1-2 minutes.