I made a cake that felt like spring to me for Easter Sunday dessert. Lemon and raspberries are a delicious combination. I found this recipe at Cake by Courtney and added the lemon curd to the layers. Sweet with a bit of sour, and soft with a bit of crunch! 

Lemon Poppy Seed Raspberry Layer Cake

3 c. cake flour
2 t. baking powder
1 t. salt
Zest of one lemon
3 T. poppy seeds (soaked in water for about an hour and then drained before adding)
1 c. unsalted butter, at room temperature
1 3/4 c. granulated sugar
6 lg. egg whites, at room temperature
1 c. lemon juice
½ c. sour cream, at room temperature

Buttercream Frosting:
6 c. powdered sugar, measured and then sifted
6 oz. cream cheese, slightly cold
1 1/2 c. unsalted butter, slightly cold
1 t. pure vanilla extract
1 t. lemon extract

Filling:
Fresh raspberries, one small carton
1/3 c. lemon curd

Preheat oven to 325°. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Spray wire cooling racks. Set aside.

In a medium-sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, salt, and drained poppy seeds. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. The color will become lighter and the texture should be smooth.

Scrape down the sides of the bowl and add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Continue to beat the mixture on medium-high speed for an additional 2 to 3 minutes. When ready, the batter should appear lighter in color and have increased in volume.

With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ cup of the lemon juice. Repeat the additions, ⅓ flour mixture, ½ cup juice and the final ⅓ flour mixture. Mix until the flour mixture is just incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Gently fold in the sour cream.

Evenly divide the batter between each pan (about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto the prepared wire cooling racks to cool completely.

While the cake is cooking, prepare the frosting. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.

Gradually add in the sifted powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 3-4 minutes.

Add the vanilla and lemon extract and beat well. This makes enough for the filling between layers and to frost the top and sides. (You can make additional frosting to pipe if desired.)

When cake layers have cooled and frosting is prepared, place one cake layer, bottom side down, on a cake plate or cake board. Gently spread about 1 cup of frosting across the top of the cake layer. Make sure to get eye level with the cake to ensure the frosting is even. Spread half of the lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the next cake layer on top of the raspberries. Gently spread about 1 cup of the frosting over it. Spread remaining lemon curd evenly over the frosting. Cover with fresh raspberries.

Place the final cake layer, top side down, on top. Give the cake a quick crumb coat (a thin layer of frosting) and chill for 10 to 15 minutes in the freezer before frosting the entire cake. Decorate top with additional raspberries or as desired.

Store in the refrigerator until almost ready to serve. 

I recently made this cake for my son's birthday dessert. I used a smaller loaf pan than the recipe called for, so I put the rest of the batter in 2 ramekins. That made my loaf smaller, but it was very moist with delicious peaches. I found this recipe at Owl B Baking where Liz has pretty pictures of the bread that made me want to try this!

Peach Cobbler Pound Cake

Streusel:
3 T. butter, room temperature
1/2 c. light brown sugar
1/2 c. flour
1 t. cinnamon
1/8 t. nutmeg
1/8 t. salt

Cake:
2 (15-oz.) cans of sliced peaches or peach halves OR 5-6 fresh whole peaches, peeled
16 T. unsalted butter, room temperature
1 c. granulated sugar
4 eggs
2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. milk, room temperature
1 1/2 t. vanilla extract
1/4 t. almond extract

Glaze:
2 c. powdered sugar
2-4 T. milk

Preheat your oven to 350°. Lightly grease a 9" x 5" loaf pan.

Start with making the streusel. In a large bowl, combine the softened butter and sugar using a mixer. Mix until fully incorporated. Add the flour, cinnamon, nutmeg & salt. Mix on low speed to combine.

The mixture will be crumbly. Use your hands to incorporate flour completely. Place the streusel into the freezer to chill.

Dice the peaches into small pieces and dry off gently with a dry paper towel. You should have about 1 1/2- 2 cups of diced peaches. Set aside.

For the cake, in a large bowl, beat the softened butter using a mixer until very light and airy. Add the sugar and mix until it's completely incorporated and fluffy. Add the eggs, one at a time into the butter mixture, stirring thoroughly until the mixture is light and fluffy.

In a separate large mixing bowl, whisk together the flour, baking powder, and salt. Scoop out 1 tablespoon of the dry ingredients and set aside.

In another small bowl or glass measuring cup, whisk together the milk and extract. Add about 1/3 of the dry ingredients into the creamed mixture; stir until just combined. Then add 1/3 of the milk, stir, and repeat alternating the dry ingredients and milk, stirring well in between each, starting and ending with the flour.

Sprinkle the 1 tablespoon of reserved flour mixture on top of the peaches and coat. Fold the peaches into batter.

Gently scoop the cake batter into the prepared pan; smooth the top with a spatula. Remove the streusel from the freezer and sprinkle evenly on top, leaving large and small clumps.

Bake for 60 to 65 minutes, until the cake springs back when lightly pressed in the center and a long toothpick or cake tester inserted into the center comes out clean. If the cake is browning too quickly, cover it with aluminum foil for the final 15 minutes of baking. Remove the cake from the oven and loosen its edges after 5 minutes. After that, carefully turn it out of the pan onto a rack to cool.

Once the cake is fully cooled, make the glaze by mixing together the glaze ingredients until smooth, and drizzle over the top of the cake using a fork. Allow the glaze to set before slicing.