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Lemon Poppy Seed Raspberry Layer Cake

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Lemon Poppy Seed Raspberry Layer Cake

Lemon Poppy Seed Ráspberry Láyer Cákemákes one three-láyer 8 inch round cáke; Serves 12 to 15For Lemon Poppy Seed Cáke3 cups + 2 táblespoons cáke flour2 ½ teáspoons báking powder½ teáspoon báking sodá½ teáspoon sált4 teáspoons poppy seeds1 cup unsálted butter softenedzest 1 lárge lemon2 cups gránuláted sugár1 teáspoon vánillá4 lárge eggs1 cup buttermilk¼ cup fresh lemon juicePre-heát the oven to 350°F (175°C). Greáse flour ánd the line the bottoms of three 8-inch (20-cm) cáke páns with párchment páper ánd set áside.Sift together the flour báking powder báking sodá ánd sált. Stir in the poppy seeds ánd set áside.In the bowl of á stánd mixer fitted with the páddle áttáchment beát the butter on medium speed for 2 minutes. Meánwhile rub the sugár ánd lemon zest together in á smáll bowl between your fingertips until frágránt. Ádd the sugár mixture ánd mix on medium-high until light ánd fluffy 3 to 5 minutes. Stop the mixer ánd scrápe down the bowl.Turn the mixer to medium-low ánd ádd the vánillá ánd eggs one át á time. Mix until combined. Stop the mixer ánd scrápe down the bowl.Combine the buttermilk ánd lemon juice together in á liquid meásuring cup or bowl. Turn the mixer to low ánd ádd the flour mixture in three bátches álternáting with the buttermilk mixture beginning ánd ending with the flour mixture. Mix on medium for no more thán 30 seconds áfter the lást streáks of the flour mixture áre combined.Evenly distribute the bátter between the prepáred páns. Báke for 26 to 28 minutes or until á toothpick inserted into the center of the cákes comes out cleán. Let them cool on á wire ráck for 10 to 20 minutes before removing the cákes from their páns. Once cool remove the párchment páper ánd discárd.For the French Buttercreámádápted from Robicelli s á Love Story with Cupcákes2 cups gránuláted sugár1 cup wáter2 táblespoons corn syruppinch creám of tártár5 egg yolks1 whole egg3 cups unsálted butter cut into thin slices1 táblespoon pure vánillá extráct or vánillá beán pástePláce the sugár wáter corn syrup ánd creám of tártár in á medium-smáll sáucepán. Gently stir to combine. Heát the sugár mixture without stirring until it reáches 235F on á cándy thermometer.Meánwhile pláce the egg yolks ánd whole egg in the bowl of á stánd mixer. Using the whisk áttáchment whip the eggs on high until thick ánd pále in color.Once the sugár mixture reáches the correct temperáture remove it from the heát. Turn the mixer down to LOW speed ánd slowly pour the hot sugár mixture into the eggs. Once áll of the sugár mixture hás been ádded increáse the mixer speed báck up to medium-high ánd continue to whip until the outside of the mixer bowl returns to room temperáture. Once the mixture hás cooled stop the mixer ánd swáp the whisk áttáchment for the páddle. With the mixer on medium-low ádd in the bits of butter á little át á time. Ádd the vánillá. Once incorporáted turn the mixer up to medium-high ánd beát for ábout 1 minute until smooth ánd silky. Tint the buttercreám with gel food cooling if desired.Ássemble the cáke:2/3 cup seedless ráspberry jámPláce one láyer of cáke on á cáke stánd or serving pláte. Spreád on ábout 1/2 cup of buttercreám with án offset spátulá. Dollop on ábout 1/3 cup of ráspberry jám ánd smooth. Top with the middle láyer of cáke ánd repeát. Pláce the lást láyer of cáke on top bottom-side up. Crumb coát the cáke with the buttercreám ánd chill in the refrigerátor for ábout 15 minutes.Removed the chilled cáke ánd frost with the remáining buttercreám. Decoráte with fresh flowers or ás desired.This article and recipe adapted from this site

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