Lemon Poppy Seed Cake

foodnetwork.com

Marmeaux

subheading: Cakes:

Unsalted butter, for greasing cake pans

2 ½ cups (500 grams) granulated sugar

1 ½ cups (300 grams) neutral oil

4 large eggs

1 ½ cups (360 grams) plain whole-milk Greek yogurt

1 cup (112 grams) almond flour

Zest of 2 lemons plus ½ cup (128 grams) lemon juice (from 2 to 4 lemons)

¼ cup (40 grams) poppy seeds

2 teaspoons pure almond extract

3 cups (390 grams) all-purpose flour

2 teaspoons baking powder

1 ½ teaspoons kosher salt

½ teaspoon baking soda

subheading: Vanilla Buttercream Frosting:

6 cups (720 grams) powdered sugar

1 ½ cups (3 sticks) unsalted butter, at room temperature

Couple good pinches of kosher salt

¼ cup plus 2 tablespoons heavy cream, at room temperature

2 teaspoons vanilla extract

¾ teaspoon pure almond extract

Blue food coloring, for tinting frosting

subheading: Assembly:

½ cup seedless raspberry jam, for filling, divided

Gold dragees, for decorating

Gold sprinkles, for decorating

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