Friday, April 16, 2010

Lemon Poppy Seed Cake with Lemon Curd


Have you
ever had
Lemon Curd?

It is
amazing!


So amazing
that I
made a
cake
with it...

Lemon
Poppy Seed
Cake



Lemon Poppy Seed Cake
Recipe Adapted from Annie Eats

For the cake:
2 1/3 cups 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. lemon zest
12 tsbp. butter, at room temperature
1 cup milk
1 jar lemon curd

Buttercream frosting:
16 tbsp. unsalted butter, at room temperature
3 cups sifted confectioners’ sugar
1 tbsp vanilla extract


1. To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Butter and flour a 9×13″ cake pan.  

2. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside.   

3. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

4. Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  Add 1/4 cup of the milk and beat until just blended.  Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites and gently fold in until well combined.

5. Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes.  Cool the cake in the pan on a wire rack for 10 minutes.  Run a thin knife around the outside of pan and gently turn the cake out.  Allow to cool completely.

6. Cut the cake into squares as desired.  Layer the cake sheets with the lemon curd.  Once layered, allow the assembled cakes to cool in the refrigerator to help them set.  

7. To make the frosting.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.  Gradually add the sugar and beat until smooth.  Add the vanilla and beat for one minute longer.  
Frost the chilled cakes with the lemon frosting.  Garnish with fresh blueberries or whatever you desire. 

3 comments:

renderingrisch said...

Umm...can you make this in june when you come to visit???

Chef Dennis said...

what a beautiful cake!!! Thanks so much for sharing your recipe! I love lemon curd, its not too hard to make, my girls made it a couple weeks ago!

Anonymous said...

I made this cake last night and it turned out wonderful! Thanks for sharing this recipe!