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Key Lime Poppy Seed Cake




Source of Recipe


adapted from a recipe in Women's Day Magazine


Recipe Introduction


I made this cake for Mother's Day 2010. I make a similar cake with strawberries and a white chocolate whipped cream icing, but thought for Spring that the lime would be nice. The lime curd was incredibly hard to find - I may have to break down and learn how to make my own. Someone at work gave me key lime extract for my birthday last year and it worked perfectly in the frosting. I decorated this cake with candied lime slices, but you could also use strips of candied lime peel.



List of Ingredients




CAKE:
2 1/4 c. cake flour
1 1/2 t. baking powder
2 T. poppy seeds
1/4 t. salt
1 1/2 c. sugar
10 T. butter, softened
1 1/2 T. lime zest
2 T. lime juice
3 egg whites + 1 whole egg
1 c. whole milk

FILLING:
1 jar of lime curd

FROSTING:
1 c. sugar
1/4 t. cream of tartar
salt
2 egg whites
1 t. key lime extract


Recipe



CAKE:
Preheat the oven to 350 degrees. Spray two 8-inch cake pans with cooking spray and line with parchment paper.

Whisk together flour, baking powder, poppy seeds and salt. Set aside. In a mixer at medium speed, beat together the butter, sugar, lime zest and lime juice until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, until smooth. With mixer on low, alternately beat in the flour mixture and milk until just incorporated. Do not overmix. Beat at medium speed for 3 minutes (less with a heavy duty mixer). Pour batter into pans and bake for 35-40 minutes until the cakes pass the toothpick test. Cool in pans on a rack for 10 minutes then turn out onto the rack and cool completely.

When layers are completely cool, fill with the lime curd and cover cake.

FROSTING:
In a saucepan combine sugar, cream of tartar, 1/3 c. water and a dash of salt. Cook and stir until bubbly and sugar dissolves. In an electric mixer bowl, combine the egg whites and extract. Add sugar syrup VERY slowly to unbeaten eggs whites while beating constantly at high speed about 7 minutes or until stiff peaks form.

Frost sides and top of cake.

Makes a two-layer 8-inch cake.