Lemon Poppy Seed Cake with Raspberry Curd and Vanilla Bean Buttercream

Fluffy Cake Batter!

I must start this post with a confession. I completely forgot to take a picture of the completed cake. It may have been partly due to the fact that I iced it when it was way too hot (yes, it was awhile ago that I made this and I keep blogging other things instead of catching up) and it was therefore not very pretty but I should have at least made sure to get a picture of inside the cake so you could see how pretty it looked to have the delicious raspberry curd layered between the fluffy lemon poppy seed cake. And then you could also see the fun flecks of vanilla bean in the buttercream. Instead you will have to picture it in your head! I have the pics of the building the “dam” to hold the curd in, and I have pictures of how I used the 2nd “layer” as a separate cake that I just piled high with raspberry curd & no buttercream but that is it. Oh well. This will have to do!

The important thing is actually how good it tasted anyways! The lemon was perfectly fluffy & lemony without being over powerful and the raspberry complimented it perfectly. And the buttercream had the sweetness to contrast with the sour of both the lemon and the raspberry. And more importantly, my friend’s lemon poppy seed obsession was quelled for a few days! We often have seminars at work that serve muffins and I have many coworkers that are seriously addicted to the lemon poppy seed muffin. Myself, I am quite loyal to the blueberry bran muffins but I understand that the lemon poppy seed ones are amazing. So for my friend’s birthday, I figured I had to make this cake!

Lemon Poppy Seed Cake

  • Beaten egg whites!

    2 1/3 cup flour

  • 2 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 Tablespoon poppy seeds
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 cup sugar
  • 2 Tablepoons of lemon zest
  • 3/4 cup butter, softened
  • 1 cup milk
  • 1 tsp lemon extract
  1. Grease cake pans: either one 13×9″ or two 8×8″ or two 9×9″ (I did one 9×9″ and one 7″ round and took them to separate parties that did not require big cakes!) Preheat oven to 350°F.
  2. Whisk together dry ingredients (flour, baking powder, salt and poppy seeds) in a medium bowl.
  3. In a separate bowl, beat egg whites until foamy. Add the cream of tartar and continue beating until stiff.
  4. In the bowl of a stand mixer, beat together butter, sugar, lemon extract and lemon zest until light and fluffy (4-5 minutes).
  5. With the beaters on low add 1/4 cup of the milk, then half of the dry ingredients, the rest of the milk, and finally the rest of the dry ingredients.
  6. Fold 1/4 of the egg whites carefully. Next, fold in half of the remaining egg whites. And finally the rest.
  7. Bake 24-26 minutes.
  8. Remove from oven and allow to cool on rack at least 15 minutes before removing from pan(s) to cooling rack.

Beautiful, delicious raspberries!

Raspberry Curd

Note: As mentioned above, I made this cake for a birthday and took the other “layer” to another party. For the second layer I made raspberry curd in the same way I made strawberry curd previously and it turned out almost as good.  Either one will work well – just depends if you want to use up those 5 yolks you just separated from the 5 egg whites above!

  • Bubblin' Curd! Let it thicken.

    8 Tablespoons of butter

  • 12 oz (1 pkg) raspberries
  • 5 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  1. Melt the butter in a medium saucepan. Add everything else while stirring.
  2. Mash the berries and continue to cook (stirring frequently) until thick, about 10 minutes.
  3. Strain into a heatproof bowl and allow to cool to room temperature.
  4. Stir in 2-3 tsp of lemon juice.

Straining the raspberry curd

Vanilla Bean Buttercream

  • 1 cup butter, room temp
  • 1 vanilla bean, scraped
  • 4 cups icing sugar
  • 2-4 tablespoons of cream or milk
  1. In the bowl of a mixer, beat the butter for 5 minutes on medium speed. The butter will become pale and creamy.
  2. Add the sugar, 1/2 cup at a time while the mixer is on low. Add vanilla and then enough cream until desired consistency is reached.

    Prepping for the 2nd layer: build a dam and fill with the curd

  3. Beat on medium for 5 minutes.
Assembly:
  1. Slice cake layer in half.
  2. Pipe a “dam” of buttercream around the edge of the layer. Add the raspberry curd to the centre and spread out evenly.
  3. Cover with next layer of cake. Repeat if you are using two layers for a tall cake.
  4. Cover entire cake with the rest of the buttercream & decorate as desired.

The 2nd cake with just cake and curd! No icing...

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