Lemon Poppy Seed Cake with Raspberry Curd Filling Recipe

Lemon Poppy Seed Cake with Raspberry Curd Filling Recipe

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Recipe, grocery list, and nutrition info for Lemon Poppy Seed Cake with Raspberry Curd Filling. This Lemon Poppy Seed Cake with Raspberry Curd Filling recipe contains unsalted butter, sugar, cake...

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Cooking tools:

  • Stand mixer
  • Hand mixer
  • Fine-mesh sieve
  • Sifter
  • Microplane
  • Cake pan
  • Cooling rack
  • Offset spatula
  • Oven
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Kitchen scale
  • Plate

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

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