Lemon Poppy Seed Cake with Seasonal Berries

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

Vivere Restaurant
Chicago

Cake is a dessert that can fit just about any meal occasion, but as the sun heat things up this summer, a lighter cake can be a refreshing treat. Lemon adds a puckering zest to this recipe that pairs well with seasonal fresh berries. 

Ingredients

Lemon Curd Filling 
1/2 cup sugar
2 eggs
1/2 lemon for lemon zest
1/4 cup lemon juice
1/4 cup butter, cubed

Cake
1 1/2 cups cake flour
3/4 cup sugar
4 tbsp. corn starch
1/2 tsp. baking powder
1/2 tsp. poppy seeds
1/2 cup butter, softened
1 tbsp. lemon zest
1 tbsp. lemon juice
4 eggs
Pinch of salt
Cooking spray (to coat pan)

Steps

1. For lemon curd filling: In double boiler, heat sugar, eggs, lemon zest and juice. Whisk continuously until mixture has consistency of hollandaise sauce. Whisk butter until smooth. Set aside and let cool for 1 hour.
2. For cake: In mixer, combine salt, cake flour, corn starch, poppy seeds, baking powder and sugar on low speed. Add butter and mix until smooth then add lemon juice and zest. Add eggs one at a time. Pour batter in pan coated with cooking spray. Bake at 350 F for 40 minutes.
3. To serve, cut cake into two inch squares, slice in half and apply filling. Top with fresh berries.

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