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Lemon Poppy Seed Cake

cakebycourtney
  • minutes
  • Serves

INGREDIENTS

1

Lemon, zest and juice of large

12 oz

Raspberries, frozen unsweetened

5

Egg whites

1 tsp

Lemon juice

4 1/2 tsp

Baking powder

3 cups

Cake flour

7 cups

Confectioners' sugar

2

heaping tbsp Cornstarch

2 cups

Granulated sugar

1 tsp

Lemon extract

3 tbsp

Poppy seeds

1/2 tsp

Salt

1/2 cup

Sugar

1 tbsp

Vanilla extract, pure

2 1/2 cups

Butter, unsalted

1 1/4 cups

Buttermilk

6 oz

Cream cheese