Lemon Poppy Seed Cake with Raspberry Filling

I wanted to make something less fancy, and more delicious for my moms birthday.  She loves lemon so I thought this would be great!  It was REALLY good!  Everyone loved it. : )

Ingredients:

1 box Duncan Heins lemon cake mix

1 Tbsp poppy seeds

1 Tbsp lemon zest

3 eggs

1/3 cup oil

1 1/4 cup water

Filling:

8 tbsp. unsalted butter

1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
6 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

Directions:
Heat oven to 350F.  Grease 2 (I used 3 for 3 layers) 9" round cake pans.  Follow the directions on the box to make the cake, but add the poppy seeds and lemon zest.  Bake until slightly brown, remove from pan and completely cool.

To make the raspberry sauce, 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.

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.

Assemble the cake and garnish with fresh raspberries!  Enjoy!!

Brittney