Bridal shower lemon poppy seed raspberry almond layered cake

Lemon Poppy Seed and Raspberry Almond Layered Cake

Ingredients

Lemon Poppy Seed Cake:
  • 1 cup plus 2 tablespoons butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 3¼ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1½ cups buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
Raspberry Almond Cake:
  • 1 cup plus 2 tablespoons butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • 3¼ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups buttermilk
  • ½ cup raspberry preserves
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 2 cups raspberry preserves
Buttercream Frosting:
  • 2 pounds butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

Preheat the oven to 350°F.

Grease and flour four 9” round cake pans (or start with two and make the cakes in phases).

For the Lemon Poppy Seed Cake:

In a large bowl, beat the butter and the sugar until it is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating to incorporate them.

In another bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.

In a measuring cup with a spout, combine the buttermilk, extracts and lemon zest.

Add the dry ingredients to the mixer in three additions alternating with the buttermilk mixture. Beat until everything is just combined.

Fill two of the round cake pans half-way with the batter. You may have excess batter. Bake it into cupcakes if desired.

Bake the cakes for 20-25 minutes, or until the cake is just done in the center. Allow the cakes to cool in the pans before removing them to a rack.

For the Raspberry Almond Cake:

In a large bowl, beat the butter and the sugar until it is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating to incorporate them.

In another bowl, combine the flour, baking powder, baking soda and salt.

In a measuring cup with a spout combine the buttermilk, extracts and preserves.

Add the dry ingredients to the mixer in three additions, alternating with the buttermilk mixture. Beat until everything is just combined.

Fill two of the round cake pans half-way with the batter. You may have excess batter. Bake it into cupcakes if desired.

Bake the cakes for 20-25 minutes or until the cake is just done in the center. Allow the cakes to cool in the pans before removing them to a rack.

Use a serrated knife to trim the cakes so they all have flat tops, taking off as little as possible.

For the Buttercream:

Combine all of the ingredients into a large bowl and beat them with an electric mixer until the frosting is light and fluffy, about 5 minutes. Fill a piping bag with the buttercream.

To Assemble the Cake:

Place one layer of cake on a cake board. You can choose what order you want the layers in. We alternated flavors. Pipe a ½-inch line of frosting along the edge of the cake to create a border. Fill in the center with about half a cup of raspberry jam. You want it to be about a ¼-inch thick. Place another cake layer on top and repeat the buttercream border and raspberry filling. Repeat with the third layer. Place the final cake layer on top.

Using an offset spatula, spread the buttercream all over the cake, scraping gently to remove the excess, but making sure the frosting fills in between each of the layers of cake. You want a “naked” effect, where the layers stand out and the filling appears to be about an inch thick.

Once you have the frosting evenly spread over the top and sides of the cake, decorate it with fresh flowers or berries.

Store the cake in the refrigerator lightly covered for up to three days. Serve it at room temperature.

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