Raspberry Lemon Poppy Seed Snacking Cake
I’ve been dying to make a snacking cake recipe on here for a while now, mainly because I like the idea of snacking cakes in general. I love everything about them, and I don’t know about you, but whenever I’m in need of a snack, I’m always wanting cake. Although if I’m being 100% honest with you, I’m always wanting cake no matter what. It’s a real problem. Anyhow, this snacking cake is lemon poppy seed flavored, filled with raspberry jam, and topped with a delicious raspberry buttercream.
If you’re not aware, snacking cake is just a fancy term for small pieces of cake with icing that you eat any time of day. This one here though is awesome because it’s completely homemade and tastes better than anything you can find in the store. You can’t ask for anything more.
Raspberry Lemon Poppy Seed Snacking Cake
Equipment
- Mixer
- 9×13-inch baking pan
- Cooling wrack
Ingredients
- Cake:
- 2 3/4 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 3/4 cup unsalted butter softened
- 1 3/4 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 1/3 cup buttermilk
- 1/2 cup seedless raspberry jam
- Raspberry Buttercream:
- 1/4 cup frozen raspberries thawed
- 3/4 cup 1 1/2 sticks unsalted butter softened
- 4 cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch cake pan, set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.
- In the bowl of a stand mixer, cream together the butter, sugar and lemon zest on high until light and fluffy, about 3 minutes. Stir in the oil and then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a measuring cup, stir together the lemon juice and buttermilk. Add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry ingredients and mixing just until combined after each addition. Pour the batter into the prepared cake pan and spread out evenly. Bake until a toothpick inserted in the middle comes out clean, about 35 to 40 minutes. Remove from the oven and let cool completely.
- To make the the butter cream, blend the thawed raspberries until smooth, and then strain out the seeds using a fine mesh strainer. Set aside. Cream together the butter and 3 cups of powdered sugar until fluffy. Stir in the vanilla and salt. Add the strained raspberry puree and blend until well incorporated. Add the remaining cup of powdered sugar and beat on high for 3 minutes.
- Invert the cooled cake onto a large cutting board. Using a serrated knife, cut the cake in half, so you end up with two thin layers. Place on layer on a baking sheet or large platter. Spread the cake with the raspberry jam and then place the second layer of cake on top. Frost the top of the cake with the buttercream and sprinkle with poppy seeds. Cut into thin pieces and enjoy. Leftovers can be stored in the fridge, wrapped in plastic wrap, for up to 3 days. Just let come to room temperature before serving. Enjoy!
