Lemon Poppy Seed Cakes with Raspberry Filling and Lemon Buttercream

Happy Sunday everyone! I've been without a computer for about three days and it feels like it's been forever! Crazy how we've become so attached to technology these days.

I have a special treat for you today. These cakes are absolutely delicious. I first had it as a layer cake that my mom made for a family dinner. As soon as I tasted it, I knew I wanted to make it as well and I had the perfect occasion for it. I was hosting a Mother's Day brunch for our little preschool co-op group so I decided to make them into little cakes to easily serve to everyone. Using a mini bundt pan was great because, first of all, it made just the right portion sizes, and secondly, it created the perfect crevice to hide the surprise filling in.

I loved every part of this dessert. Lemon anything is wonderful and raspberries are just about my favorite fruit ever! However, if I had to pick one component that was my favorite, I would have to say the frosting. I know that may sound strange, and I don't usually like frosting above the actual dessert, but it was truly amazing. When my mom made the cake, she added a little more lemon to intensify the flavor and to lighten it up added some cool whip. I think those two things made it just perfect, absolutely finger-licking good! Frost just the tops or frost the whole thing, you'll love it either way.

Lemon Poppy Seed Cakes with Raspberry Filling and Lemon Buttercream

For the cakes:
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp. poppy seeds
1 cup plain yogurt
1 cup sugar
3 large eggs
zest and juice of a lemon
1/2 tsp. vanilla extract
1/2 cup vegetable oil

For the raspberry filling:
1/2 recipe Berry Coulis, using only raspberries
(Raspberry preserves may be substituted.)

For the lemon buttercream frosting: 
8 Tbsp. unsalted butter, at room temperature
3 cups powdered sugar
zest of one lemon
juice of 2 lemons
1/4-1/2 cup cool whip

Prepare raspberry filling as directed and set aside to cool.

Preheat the oven to 350 degrees F. Liberally grease a 12 cavity mini-bundt pan.

In a small mixing bowl, sift together the flour, baking powder, and salt; stir in poppy seeds. In another bowl, whisk together the yogurt, sugar, eggs, lemon juice and zest, and vanilla extract. Whisk in the dry ingredients. Add the vegetable oil to the bowl and fold in to the batter with a rubber spatula until completely incorporated. Spoon batter into the prepared bundt pan and bake for about 18-22 minutes, or until a toothpick inserted comes out clean. Let the cakes cool about 10 minutes in the pan then gently slide them out. Wipe out pan and grease about half of the molds again. Spoon remaining batter into prepared molds and bake and cool as directed above.

To prepare lemon buttercream, add butter to a mixer bowl and beat on medium speed until smooth; about 1 minute. Add powdered sugar, lemon zest and juice and mix until incorporated. Then turn the mixer on medium speed and beat for another 1-2 minutes, until frosting is light and fluffy. Add cool whip and mix until just incorporated.

Assembling the cakes: Fill each cavity in the cakes with the raspberry filling. Either dollop lemon buttercream frosting on top of each cake or, using a spatula, frost as desired.

Makes 16-18 mini bundt cakes

My notes:
1)When making the raspberry sauce, I do not strain my seeds as they are small and do not bother me.
2)If you do not have a mini-bundt pan, have no fear. Simply bake them up in a cupcake pan. You can then either hollow them out to create a cavity for the filling (there are tools for this these days, or you could just use a knife) or cut them in half and spread the filling in between.




SOURCE:Adapted from Annie's Eats

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