Lemon Poppy Seed Cake with Raspberry Curd Filling Recipe | Say Mmm

Ingredients

• 2 1/3 cups cake flour
• 2 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 tbsp. poppy seeds
• 5 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1 1/2 cups sugar
• 2 tbsp. finely grated lemon zest
• 12 tsbp. unsalted butter, at room temperature
• 1 cup whole milk
• 8 tbsp. unsalted butter
• 1 pint ripe raspberries or 1 12 oz. package frozen raspberries, thawed
• 5 large egg yolks, lightly beaten
• 3/4 cup sugar
• Pinch of salt
• 2-3 tsp. fresh lemon juice
• 16 tbsp. unsalted butter, at room temperature
• 3 cups sifted confectioners’ sugar
• 3 tbsp. fresh lemon juice