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.
Ingredients
Scale
- 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
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