I can’t let birthdays of friends or loved ones pass by without baking them some sort of treat to mark the occasion.  My best friend Amanda’s birthday was all the way back at the beginning of April, but due to both of our very busy schedules, we were not able to get together until the end of May.  But, better late than never I guess!  She and her husband came over for dinner and I made these mini cakes in (belated) honor of her birthday!

If you read my post about the lemon yogurt cake, you know that I am not a fan of loaf cakes because they are such no-frill desserts.  I consider these little cuties my lots-of-frills answer to the lemon yogurt cake :)  These were really, really delicious, and so pretty!  The cake itself was my favorite part.  I love almost anything lemon poppy seed, but this cake has an incredible texture with a light, soft and tender crumb.  The filling was very tasty as well, although I think I would add a thicker layer of it next time to make the flavor more pronounced.  (It is difficult to make too thick of a layer though, without the cake layers sliding off of each other.)  Every one else seemed to like this frosting pretty well, but I think I would have preferred a lemon cream cheese frosting instead.  This was tasty but maybe just a bit too sweet for me.  Next time I’ll go the cream cheese route.

Of course you don’t have to make these into mini cakes (but they’re so fun!)  You can bake the cake into two 9-inch rounds, squares, or whatever you would like.  I baked the batter in a 9×13″ pan and used a round cookie cutter to cut out six cake rounds.  I then sliced those horizontally in half to equal 12 cake rounds.  This obviously resulted in a lot of leftover cake scraps which, while perfect for snacking on, would also be great made into a light summery trifle with fresh whipped cream and berries.  Yum!

Lemon Poppy Seed Cakes with Raspberry Curd Filling
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 tsbp. unsalted butter, at room temperature
1 cup whole milk

For the raspberry curd:
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

For the lemon buttercream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice 

Fresh raspberries, for garnish 

To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Butter and flour a 9×13″ cake pan.  Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside.   In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  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, scraping down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes.  Cool the cake in the pan on a wire rack for 10 minutes.  Run a thin knife around the outside of pan and gently turn the cake out.  Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat.  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.  Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.  Cool to room temperature; the curd will continue to thicken as it cools.  Stir in lemon juice to taste.  Cover and refrigerate until ready to serve.

Cut the cake into rounds as desired.  Layer the rounds with the cooled raspberry curd.  Once layered, allow the assembled cakes to cool in the refrigerator to help them set.  In the meantime, make the frosting.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy.  Gradually add the sugar and beat until smooth.  Add the lemon juice and beat for one minute longer.  

Frost the chilled cakes with the lemon frosting.  Garnish with fresh raspberries as desired. 

Source: adapted from Notes From My Food Diary

  • What a scrumptious way to celebrate!! Gorgeous dessert, as always.

  • Not only are these adorable, but they look like they would be the perfect summertime dessert. Or midday snack? Ha

  • They look so beautiful. You’re friend is very lucky indeed.

  • They’re gorgeous!! I’m thinking of trying this recipe on the wekend! :)

  • These are so pretty and sound delicious!

  • Jade

    Wow!! These are stunning and I can’t wait to make them!!

  • I absolutely adore fruit in desserts. These are absolutely lovely and perfect for a spring birthday.

  • zoe

    Cute little cakes! I love raspberries.

  • Amanda

    Don’t change the frosting! It was sweet, but so lemony….I loved it!!!

  • Yum, I’m all over this one! While I love easy and quick I do enjoy more challenging desserts when time permits! Thanks for sharing! Btw, my b-day is coming in July. We’re sorta friends, right?! :))

  • Erin

    This looks like a great way to add some complexity to an otherwise simple dessert. I love the lemon-raspberry combination, so I’m definitely going to have to try this!

  • I think mini-cakes are such a cute idea! You could mash the scraps up with a bit of the frosting, roll them and dip them in chocolate, and make cake truffles! :D

  • These are so beautiful, Annie, that I think I would just stare at my cake rather than eat it. You are so talented at presentation.

    Your friends are lucky people that you put so much thoughtfulness into their celebrations.

    Have a great weekend!

  • That is the sweetest gift ever!

  • OMG, I love the crumb!! The cake looks perfect. I love raspberries!

  • What a beautiful cake! A truly delicious way to celebrate a birthday :)

  • Looks so lovely!!

  • These little cakes are so dang cute. I love poppy seeds. Lucky friend indeed!

  • Pingback: Lemon Poppy Seed Layer Cake with mixed berry curd « Lovestoeat’s Weblog()

  • Lindsay

    Hi Annie, I made this cake last night and am excited to present it to my guests tonight. I tried frosting the cakes last night, but I think the frosting was too thick because it would not spread and my “beautiful cakes” were beginning to fall apart. I think I will try to add a tsp or two of water to thin it out. I don’t want to wreck these cute little cakes. LOVE your blog!

  • Annie

    Hi Lindsay,
    Sorry to hear you had trouble with the frosting. Was the butter at room temperature when you mixed it up? It sounds like maybe it was still a little too chilled or something. Regardless, I hope it worked out for you in the end!
    :) Annie

  • Hello!

    I’m planning on making this right now….just one question…does it rise a lot? (the cake that is)
    I’m guessing it does because of the egg whites and baking powder….but does it?:D



  • Annie

    Hi Zahra,
    That’s a pretty tough question to answer as I don’t know exactly what “a lot” means. Of course the batter rises some as all cakes do, but not more than normal.

  • Starr

    oooh… alice in wonderland tea party cakes!

  • Sophie

    Annie, this cake absolutely rocked my world!! I love how the edges get crispy from the greased pan…and how light and fluffy the cake is. I made it last night and my husband was thrilled. This has officially become on of my favorites!

  • Sophie

    Hey Annie, I’ve been wondering about how you level your 9×13 cake once it comes out of the oven. Because my cake had risen (and subsequently fallen) during baking, the middle was a little bit sunken in. Also, I found that stacking 3 layers of my cake would have made it very tall! I was using a 9×13 glass cake pan with rounded bottom edges. Do you have any recommendations on better pans to use to thwart the sunken-ness and thickness of the layers? And finally, what do you recommend to inhibit the cake coming off in the frosting when you begin the frosting stage? Thanks, Annie!

  • Annie

    Hi Sophie,
    It’s been quite a while since I made this cake, but I remember mine coming out perfectly flat after baking and cooling. There was no need for me to level. If it sunk a bit, that sounds almost like it was a little underbaked. My three layers were not tall at all, just the right height for mini cakes. As for the frosting/crumb issue, you need to use a crumb coat. Just Google it. It’s a useful technique I use with all my frosted cakes.

  • Abby

    Would this recipe work to make as a regular 9-inch cake and cut each cake round in half to make a 4 layer cake? I fear the individual cakes would be hard to transport to a Birthday party I am attending.

  • Annie

    Abby, it would work but I would probably double the cake recipe. As I recall this made a very thin 9×13 cake, so you would need at least twice (if not three times) as much batter to get layers you could halve.

  • HB

    Made these yesterday and they were yummy. Ended up subbing lemon juice for the vanilla in a cream cheese frosting. Love cream cheese frosting above others but always have a hard time in keeping it from getting too soft too fast. Kept sticking them back in the fridge throughout the process. My icing wasn’t as smooth/sturdy-looking around as yours! May need to add more powdered sugar next time after the initial crumb coat! Definitely have to crumb coat this! Made 6 (2-layer) mini cakes. Thanks!

  • I wonder how this would taste with a white chocolate frosting…

  • Dakota

    Hi Annie- I was wondering about the cookie cutters you used to cut the cake. How big are they and where did you find them? I cant tell how big the mini cakes are by this picture…its hard to tell so I was just wondering? Thanks

  • Annie

    I honestly don’t remember what size they were. It was just a basic round cutter, you can find those anywhere. You can decide how many cakes you want to make and choose your size based off of that.

  • jen

    this looks absolutely delicious! I wish it were dairy free…

  • Alice C.

    I made this last night, with the lemon cream cheese frosting from the lemon blueberry cupcakes… YUM! Bringing them to a bbq tonight, hopefully people will love them as much as I do. I know the boys in my house loved the leftover scraps.. And I pretty much just want to drink the raspberry sauce straight up!

  • Stephenie

    Hi Annie – I made this cake into cupcakes last night and they turned out great! I had a question about the raspberry curd – after chilling overnight, it’s roughly the consistency of yogurt. Is this right? I’m concerned that the cupcakes will get soggy if not served immediately after filling. Any suggestions? Thanks!

  • Annie

    I think they’ll be fine.

  • Zukiegrl

    you can use a can that has been cut off top and bottom .. I still have the can my Grannie used to make baking powder bis…

  • Joycelyn

    Hi Annie, I wanted to make this into a birthday cake for my fiance, as he loves these flavors. Could I turn this recipe into 2 8 or 9 inch cakes for a layered birthday cake with the curd in the middle? I just wanted to make sure there would be enough batter to bake up two round cakes. Thanks!

  • annieseats

    I don’t think this would be enough batter, but I can’t say for sure since I haven’t tried it myself. Good luck and enjoy!

  • Renee Thomas

    Hi Annie, Do you think if I added the curd to homemade whipped cream it would work well as a mousse filling for a cake?

  • annieseats

    You could certainly try it but I haven’t done that so you’ll be experimenting. Good luck!

  • Renee Thomas

    Thanks, will let you know if I do decide to go that route, but it sounds amazing as is! :)

  • Marley Withrow

    I love this cake! I am curious, though, if you intentionally left out vanilla in the cake? Been thinking about adding a touch! What do you think?

  • Annie

    You could certainly add some if you like. Enjoy!