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 flour2 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.
