Lemon Poppy Seed Cake With Seasonal Berries
Vivere restaurant
Chicago
Cake is a dessert that can fit just about any meal occasion, but as the weather heats up, 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.