Lemon Poppy Seed Cake with Blackberry Filling
This delicious celebration cake features layers of lemon poppy seed cake filled with blackberry filling and iced with lemon Swiss meringue buttercream.
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Cooking tools:
- Stand mixer
- Double boiler
- Candy thermometer
- Fine-mesh sieve
- Piping bag
- Cake strip
- Cake pan
- Cake board
- Skewer
- Cooling rack
- Microplane
- Pastry brush
- Plastic wrap
- Parchment paper
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- cake flour
- baking powder
- baking soda
- salt
- granulated sugar
- unsalted butter, melted and cooled
- whole milk
- lemon juice
- vegetable oil
- large eggs, separated
- large egg yolks
- pinch cream of tartar
- vanilla extract
- lemon zest
- poppy seeds
- fresh or frozen blackberries
- pinch salt
- water, divided
- cornstarch
- water
- egg whites
- unsalted butter, softened and cubed
- lemon juice, divided
- lemon extract
- zest of 2 lemons
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