Tender and light lemon poppy seed cake layers with lemon cream cheese frosting and fresh raspberries.
Hi! I’m back home for a couple days before I have to head out for another work trip (this month has been crazy, you guys! Can’t wait for things to settle down a little in March). The night I got back, I was able to join some of our family and closest friends to celebrate the upcoming nuptials of my baby sister. Kenzie is ten years younger than me, so the fact that she’s getting married is a little surreal and is making me feel far older than I feel comfortable with. We’re so excited for Kenzie and Stephen, and I’m particularly eager about their wedding cakes… because I’ll be making them! Stayed tuned for all of that!
The Perfect Shower Cake
For Kenzie’s wedding shower cake, I went with the Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting (adapted from Technicolor Kitchen). This is my go-to wedding shower or baby shower cake. It’s light and fluffy and tastes so fresh. The ladies love it and there’s never a single crumb leftover.
Lemon Poppy Seed Cake
With a little lemon simple syrup soaked onto each cake layer, the flavor in this cake is unreal. I also love that the possible flavor combinations in this cake are so versatile. Instead of raspberries, you could use blackberries, strawberries, blueberries, etc. You could also use a compote filling or even preserves.
I think once you try this cake, it will be on your list of go-to’s as well!