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

Lemon Poppy Seed Cake with Raspberry Curd Filling

This Lemon Poppy Seed Cake with Raspberry Curd Filling recipe contains unsalted butter, sugar, cake flour, unsalted butter, egg yolks and more.
annies-eats.net
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Servings:??  | Calories:9063 | Total Fat:407g  | Chol:3596mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 407g
626 %
Sat Fat 235g
1174 %
Total Carb 1294g
431 %
Fiber 10g
39 %
Sugars 1076g
---
Cholesterol 3596mg
1199 %
Sodium 4712mg
196 %
Protein 101g
202 %
Calories:
43% Others combined
25% Sugar
17% Unsalted butter
12% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice

 Directions : View recipe directions on annies-eats.net
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