Raspberry Lemon Poppy Seed Snacking Cake: A Zesty Delight for Any Occasion

There’s something magical about a cake that feels casual enough to enjoy with a cup of tea yet indulgent enough to serve for a celebration. This Raspberry Lemon Poppy Seed Snacking Cake strikes that perfect balance. Its moist, citrusy crumb, sweet-tart raspberry jam, and luxurious raspberry buttercream make it irresistible. Whether you’re treating yourself to a midweek pick-me-up or impressing guests at a weekend gathering, this cake is sure to hit the spot.

I first came across this recipe from the incredibly talented Jonathan Melendez, and it was love at first bite. The flavors are beautifully layered: the bright tang of lemon, the gentle crunch of poppy seeds, and the fruity sweetness of raspberries. Plus, the vibrant pink buttercream? Total showstopper. Let me walk you through how to create this delightful cake step by step so you can enjoy it as much as I do.

Why You’ll Love This Raspberry Lemon Poppy Seed Snacking Cake

• Bursting with Flavor: The lemon and raspberry combo is a match made in dessert heaven, with the poppy seeds adding a subtle nuttiness.
• Moist and Tender: The buttermilk ensures every bite is soft and fluffy, while the layers of jam and buttercream add richness.
• Eye-Catching Presentation: The pink frosting with a sprinkle of poppy seeds makes this cake as gorgeous as it is delicious.
• Versatile and Simple: It’s elegant enough for a celebration yet easy enough to make for no reason at all.
• Kid-Friendly and Crowd-Pleasing: Perfect for family gatherings, potlucks, or a simple afternoon treat.

Ready to bake this masterpiece? Let’s dive in!

Ingredients You’ll Need

For the cake, you’ll want to gather:

• 2 ¾ cups cake flour: Provides a tender crumb. If you don’t have cake flour, you can substitute all-purpose flour, but the texture may be slightly denser.
• 2 tsp baking powder and ½ tsp baking soda: These leavening agents ensure the cake rises beautifully.
• ½ tsp salt: Enhances the flavors and balances the sweetness.
• 3 tbsp poppy seeds: Add a slight crunch and nutty flavor.
• ¾ cup unsalted butter, softened: Brings richness to the cake.
• 1 ¾ cups granulated sugar: Sweetens the batter perfectly.
• 2 tsp fresh lemon zest: Packs a punch of citrusy brightness.
• ¼ cup vegetable oil: Keeps the cake moist.
• 4 large eggs: Bind the batter together and add structure.
• 1 tsp vanilla extract: Enhances the overall flavor.
• 2 tbsp lemon juice: Adds a fresh tartness to complement the zest.
• 1 ⅓ cups buttermilk: Keeps the cake soft and tender.
• ½ cup seedless raspberry jam: For that sweet layer of fruity goodness.

For the buttercream:

• ¼ cup frozen raspberries, thawed: Pureed for a natural, vibrant pink color and fresh raspberry flavor.
• ¾ cup unsalted butter, softened: The base of the buttercream.
• 4 cups powdered sugar, divided: Sweetens and thickens the frosting.
• 1 tsp vanilla extract: Adds depth to the frosting’s flavor.
• ½ tsp salt: Balances the sweetness.
• 1 tbsp poppy seeds: A playful touch for decoration.

Step-by-Step Instructions for the Perfect Raspberry Lemon Snacking Cake

1. Preheat Your Oven and Prep the Pan

Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, ensuring the cake won’t stick.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and poppy seeds. Set this aside—it’ll soon be folded into the batter.

3. Cream the Butter and Sugar

Using a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium speed until the mixture is pale and fluffy. This should take about 2–3 minutes.

4. Incorporate the Wet Ingredients

Add the vegetable oil to the butter-sugar mixture and mix until smooth. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and lemon juice for a burst of citrusy goodness.

5. Combine the Dry Ingredients and Buttermilk

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the wet mixture. Start with the dry mix, then add a third of the buttermilk. Repeat until all the ingredients are just combined. Be careful not to overmix—this helps keep the cake light and tender.

6. Pour and Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before moving on to the next steps.

Making the Raspberry Buttercream

1. Prepare the Raspberry Puree

Thaw the frozen raspberries, then blend them into a smooth puree. Strain the puree through a fine mesh sieve to remove the seeds.

2. Cream the Butter and Sugar

In a large bowl, cream the softened butter and 3 cups of powdered sugar until the mixture is fluffy. Add the vanilla extract, salt, and raspberry puree, mixing until smooth. Gradually add the remaining cup of powdered sugar, then beat the frosting on high speed for 3 minutes to make it light and airy.

Assembling the Cake

1. Slice the Cake Layers

Once the cake is completely cooled, invert it onto a cutting board. Using a long serrated knife, carefully slice the cake horizontally into two even layers.

2. Spread the Jam

Place the bottom layer of the cake on a serving plate or cake board. Spread the seedless raspberry jam evenly over the surface.

3. Layer and Frost

Gently place the second layer of cake on top. Use an offset spatula to spread the raspberry buttercream over the top and sides of the cake. For a finishing touch, sprinkle poppy seeds over the frosting.

How to Serve the Raspberry Lemon Snacking Cake

• Solo Indulgence: Enjoy a slice with a hot cup of tea or coffee.
• Elegant Dessert: Pair with a dollop of whipped cream or fresh raspberries for a restaurant-quality presentation.
• Celebratory Treat: Serve at birthdays, baby showers, or brunch gatherings—it’s guaranteed to impress.

Storage Tips

To keep your cake fresh and delicious:

• Store the cake in the fridge, tightly wrapped in plastic wrap, for up to 3 days.
• For longer storage, slice the cake and freeze individual portions in airtight containers. Thaw at room temperature before serving.

Helpful Tips and Tricks

• Room Temperature Ingredients: For the best texture, ensure your butter, eggs, and buttermilk are at room temperature before starting.
• Don’t Skip the Zest: The lemon zest adds incredible depth to the flavor, so don’t skimp!
• Smooth Frosting: For a flawless buttercream finish, run a spatula under hot water, dry it off, and use it to smooth the frosting.
• Test for Doneness: Baking times can vary by oven, so start checking the cake a few minutes early to avoid overbaking.
• Chill Before Cutting: Chilling the frosted cake for at least an hour makes slicing much easier.

Variations to Try the Raspberry Lemon Snacking Cake

• Gluten-Free: Substitute the cake flour with a gluten-free 1:1 baking flour.
• Dairy-Free: Use a dairy-free butter substitute and almond milk mixed with a splash of vinegar in place of buttermilk.
• Berry Bonanza: Swap out the raspberry jam and puree for strawberry or blueberry if you prefer.

This Raspberry Lemon Poppy Seed Snacking Cake is more than just a dessert; it’s a little slice of joy. Zesty, Sweet, and Perfect for Any Occasion ! I hope you love it as much as I do! Don’t forget to snap a photo of your masterpiece and share it—nothing makes me happier than seeing your creations.

Raspberry Lemon Poppy Seed Snacking Cake: A Zesty Delight for Any Occasion

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• Author: Lauren Baker
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Raspberry Lemon Poppy Seed Snacking Cake is light, zesty, and loaded with vibrant flavors. Lemon and raspberry jam bring a perfect balance of sweetness and tartness, while the poppy seeds add texture. Topped with raspberry buttercream, this is the ultimate cake for snacking or celebrations.

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Ingredients

Scale 1x2x3x

• Cake:
  • 2 ¾ cups cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 tbsp poppy seeds
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 tsp fresh lemon zest
  • ¼ cup vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1 ⅓ cups buttermilk
  • ½ cup seedless raspberry jam
• Buttercream:
  • ¼ cup frozen raspberries, thawed
  • ¾ cup unsalted butter, softened
  • 4 cups powdered sugar, divided
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tbsp poppy seeds

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Instructions

• Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
• Mix flour, baking powder, baking soda, salt, and poppy seeds.
• Cream butter, sugar, and lemon zest until fluffy. Add oil, eggs, and vanilla.
• Alternate adding dry ingredients and buttermilk with lemon juice.
• Pour batter into pan and bake for 35–40 minutes. Cool completely.
• For buttercream, puree raspberries and strain. Cream butter and sugar, add vanilla, salt, and puree, then whip until fluffy.
• Slice cake into layers, spread jam, and frost with buttercream.

Notes

• Ensure butter and eggs are at room temperature for the best results.
• Chill the cake for an hour after frosting for cleaner slices.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American