Lemon Poppy Seed Raspberry Layer Cake

Lemon Poppy Seed Raspberry Layer Cake #cakerecipes

Light and zesty lemon cake freckled with poppy seeds and layered with sweet raspberry jam and creamy, luxurious French buttercream. I made this blushing pink cake in honor of my daughter.


For Lemon Poppy Seed Cake

  • 3 cups + 2 tablespoons cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 teaspoons poppy seeds
  • 1 cup unsalted butter, softened
  • zest 1 large lemon
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 cup buttermilk
  • ¼ cup fresh lemon juice


  1. Pre-heat the oven to 350°F (175°C). Grease, flour, and the line the bottoms of three 8-inch (20-cm) cake pans with parchment paper and set aside.
  2. Sift together the flour, baking powder, baking soda, and salt. Stir in the poppy seeds and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes. Meanwhile, rub the sugar and lemon zest together in a small bowl between your fingertips until fragrant. Add the sugar mixture and mix on medium-high until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to medium-low and add the vanilla and eggs, one at a time. Mix until combined. Stop the mixer and scrape down the bowl.
  5. Full instructions visit @stylesweetca

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