Lemon Raspberry Poppyseed Cake

Some of my most traumatic childhood memories involve me having to make my own birthday cakes from the time I was 12. My mom was simply too fed up with my specifications to deal with it! Now that I look back I know that I just had too refined a palate and too picky a style to allow anyone else to make it, but nevertheless I put up quite a stink about it.  Now days I love making my own cakes! This is what I made this last summer for my 17th birthday. 

There's no need to go and spend a fortune and buy fresh flowers from a florist, just go out in your yard and clip them fresh! These beautiful roses are from my grandma's garden.

 

 [recipe title="Lemon Raspberry Poppy Seed Cake" print="true" description="A delicious lemon poppyseed cake with lemon cream cheese frosting and raspberry filling."]

[recipe-notes]

Adapted From: cakebycourtney.com

[/recipe-notes]

[recipe-ingredients]

• 3 cups cake flour
• 1 3/4 cups granulated sugar
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp poppy seeds
• 1 cups butter, chopped
• zest  of 1 lemon
• 1 1/4 c buttermilk
• 5 egg whites

[recipe-ingredients title="Frosting"]

•  7 c powdered sugar
• 6 oz cream cheese, cold
• 1 1/2 c butter, room tempterature
• 1 Tbsp vanilla extract
• zest and juice of 1 lemon

 [recipe-ingredients title="Raspberry Puree"]

• 12 oz frozen raspberries, thawed
• 1/2 c sugar
• 1 tsp lemon juice
• 2 Tbsp cornstarch

[/recipe-ingredients]

 [recipe-directions]

1. Preheat oven to 350 degrees F. and spray and line three 8-inch or four 6-inch cake pans. Spray the parchment again.
2. Combine flour, 1 3/4 c of the sugar, salt, B.P. and poppy seeds in the bowl of your stand mixer and mix with the paddle attachment. Stirfor about 30 seconds
3. Add the butter, 1 c of buttermilk and lemon zest to the flour mixture. Beat until completely mixed then beat for 2 minutes on medium.
4. In another bowl combine egg whites and remaining buttermilk and whisk. Add this mixture in several additions, beating just long enough to incorporate. Divide the batter among the prepared pans.
5. Bake for 25-30 minutes and let the cakes cool in the pans for 10 minutes.
6. Turn the cakes onto cooling racks and let cool completely.
7. For the lemon cream cheese frosting, beat the butter for 3 minutes. Then add the cream cheese and beat for another minute. Gradually add the powdered sugar, then add the vanilla, lemon zest and juice and any extra milk as needed and beat for 3-4 minutes, until fluffy.
8. For the Raspberry Puree, Press thawed raspberries through a fine mesh strainer. If you are not able to get 1/2-3/4 cup, add water to equal 3/4 cup. Combine raspberry juice, sugar, lemon juice and cornstarch in a saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and cool.
9. To assemble, level and cut cake layers in half. Spread the lemon cream cheese frosting and raspberry puree between alternating layers until all layers are used up. Coat the top and sides with lemon cream cheese frosting. Decorate with fresh flowers or as desired.
10. Enjoy!

[/recipe-directions]

[/recipe]