birthday cake {lemon poppy seed cake with raspberry curd}

I have no qualms about making my own birthday cake and this year that's just what I did. On Mother's Day I was scheduled to work, which also happened to be 2 days before my birthday and the beginning of National Nurse's Week, so I decided to celebrate by bringing cake. Growing up with a mom who bakes amazing desserts and the best bakery in town, Icing on the Cake, there was never a birthday or special event that I didn't have some amazing dessert to celebrate with. With my birthday being in Spring time I have always enjoyed birthday desserts that were fresh, light and with berries. The inspiration for my birthday cake selection this year came from my favorite cake at Icing on the Cake, lemon poppy seed cake with raspberry filling and cream cheese frosting. After searching many websites and blogs I came across a recipe from the blog Chicken on the Green, which I have featured below. Everyone at work and myself especially loved the cake. It was perfectly moist, pretty, and the perfect combination of Spring time flavors!

Lemon Poppy Seed Cake (adapted from Annie's Eats)

Ingredients:
For the Cake:

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 tbsp. unsalted butter, at room temperature
1 cup 2% milk

For Raspberry Curd Filling:

8 tbsp. unsalted butter
1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt

For Vanilla Lemon Cream Cheese Frosting: (adapted from All Recipes)

8 oz package reduced fat cream cheese, thawed
1 stick butter
3/4 tsp lemon extract
1 tsp vanilla extract
5 cups powdered sugar

Directions:
For the Cake:

1. Preheat oven to 350 degrees F.
2. Spray 3 8" round cake pans with cooking spray with flour.
3. Whisk together the flour, baking powder, poppy seed, and salt in a medium bowl. Set aside.
4. In a clean, dry bowl, beat egg whites with a hand mixer or stand mixer with whisk attachment until foamy. Add cream of tartar and beat on high speed until stiff peaks form. Set aside.
5. Place butter in a clean bowl and beat on medium speed until smooth.
6. Add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy.
7. 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. Beat until just blended.
8. Using a rubber spatula, fold one quarter of the egg whites into the batter. Be careful not to deflate the mixture! Once incorporated, add in the rest of the whites and gently fold in until well combined.
9. Divide batter evenly between the three cake pans.
10. Bake for 18-20 or until a toothpick inserted in the middle comes out clean.
11. Let cool in pans for about 10 minutes and then flip them out onto a cooling rack or wax/parchment paper to cool completely.

For the Raspberry Curd Filling:

1. Melt the butter in a large saucepan over medium heat.
2. 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.
3. Cool to room temperature. Cover and refrigerate until ready to serve.

For the Vanilla Lemon Cream Cheese Frosting:

1. Beat cream cheese, butter, lemon and vanilla extracts together until smooth and fluffy.
2. Add powdered sugar in 2 additions. Beat until creamy. Add more sugar or extract as needed for easy spreading.