3tbsp(27 g) poppy seeds,27 g, soaked in water for about an hour before hand*
1cup(226 g) unsalted butter, at room temperature
1 3/4cups(350 g) granulated sugar
6large egg whites,at room temperature
1cup(230 g) lemon juice
1/2 cup(120 g) sour cream,at room temperature
FOR THE BUTTERCREAM
6cups(750 g) powdered sugar,measured and then sifted
6ouncescream cheeseslightly cold
1 1/2cups(339 g) unsalted butterslightly cold
1tsp(4.2 g) pure vanilla extract
1tsp(4.2 g) lemon extract
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional pipingyou’ll want to make an extra 1/2 batch.
Filling and garnish: fresh raspberries, split in halfabout one small carton,
FOR THE CAKE
Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, salt, and poppy seeds. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed. You should notice the color get lighter and the texture should be smooth.
Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Continue to beat the mixture on medium-high speed for an addition 2 to 3 minutes. At this point, you're again looking for the batter to be lighter in color and larger in volume.
With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the lemon juice. Repeat the additions, 1/3 flour mixture, 1/2 cup juice and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
Gently fold in the sour cream.
Evenly divide the batter between each pan (about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE BUTTERCREAM
In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
Gradually add in the sifted powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl.
Continue to beat until very fluffy, about 3-4 minutes.
Add the vanilla and lemon extract extract and beat well.
Before using on your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.
Place one cake layer, bottom side down, on a cake plate or cardboard cake board. Spread about 1 cup of frosting across the top of the cake layer. Make sure to get eye level with the cake to ensure the frosting is even. Cover with fresh raspberries.
Place the next cake layer on top of the raspberries. Gently spread about 1 cup of the lemon cream cheese frosting over it.
Repeat steps one and two for the second cake layer.
Place the final cake layer, top side down, on top. Give the cake a quick crumb coat and chill for 10 to 15 minutes in the freezer before frosting the entire cake.
*Poppy seeds absorb moisture. Make sure to soak the seeds to help keep the cake from becoming dry.