Cakes

Lemon Poppyseed Cake with Blackberry and Almond Buttercream

149

Deliciously layered lemon poppyseed cake is filled with blackberry and almond buttercream then frosted with a thick sweet coat of almond buttercream.

Cake
2 cups all-purpose flour
1 1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 eggs
2/3 cup vegetable oil
2/3 cup lemon juice, fresh or bottled
3/4 cup sour cream
1 heaping Tbs poppyseeds
Blackberry Buttercream
1 cup blackberries
2 Tbs lemon juice
1 cup butter, softened
4 cups powdered sugar
Almond Buttercream
1 cup shortening
1 cup butter
2 tsp almond extract
6 cups powdered sugar
1-2 Tbs milk or heavy cream
Preheat oven to 350. In 2 9 inch cake pans line the bottom with parchment paper and then grease the sides with shortening. Set aside. In large bowl mix together your four, sugar, baking powder, baking soda...
See the full directions on my site
Nutritions

Calories
13559

Sodium
3410mg
142% DV

Fat
716g
1102% DV

Protein
64g
128% DV

Carbs
1729g
588% DV

Fiber
42g
170% DV

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