I am posting this recipe for my friend, Coral. We had them over for dinner and I made this cake. She loved it and said it would be the cake she would request on her birthday. I thought the frosting was a tad sweet for my tastes. Next time I would try more of a simple lemon glaze. I didn’t get a picture taken of it the night I made it, so this isn’t my picture, but it is true to how it looks. I promised Coral I would post, so I’m borrowing a picture off the web. Sorry! Here you go, Coral!
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
1 TBSP. finely grated lemon zest
12 TBSP. unsalted butter, at room temperature
1 cup whole milk
For the Raspberry Curd:
8 TBSP. unsalted butter
1 pint ripe raspberries or 1 12oz. pkg. frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
pinch of salt
2-3 tsp. fresh lemon juice
For the lemon buttercream frosting:
16 TBSP. butter, at room temperature
2 TBSP. finely grated lemon zest
3 Cups powdered sugar
3 TBSP. fresh lemon juice
Cake: Whisk together the flour, baking powder, salt and poppy seeds in a bowl. Set aside. In your mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to and beat until stiff peaks form. Put the egg whites in a separate bowl. Add the butter to the mixing bowl and beat until smooth. Gradually add the sugar and beat until smooth. Add 1/4 cup of the milk and beat until just blended. Add the flour mixture alternately with the remaining milk and beat just until blended. With a rubber spatula, fold in the egg whites, being careful not to overmix.
Pour the batter into two greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes. Cool Completely.
Raspberry Curd: Melt the butter in a saucepan. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end until thickened, about 10 minutes. Pour the mixture through a mesh strainer set over a bow, pressing hard to extract as much liquid as possible. Cool to room temperature. Stir in lemon juice to taste. Refrigerate until ready to use.
Frosting: Beat the butter and zest until light and fluffy. Gradually add the sugar and beat until sooth. Add the lemon juice and beat a little longer.
To assemble: Turn the cakes upside down. Place the raspberry curd in the middle of the two cakes and frost with the lemon frosting. Garnish with raspberries. Keep leftovers in the fridge.