4 ratings
Molly Yeh's rise to fame from blogger to TV star and cookbook author—including her latest, Sweet Farm!—has gifted her fans numerous sweet treats and centerpiece desserts. But this lemon poppy seed wonder might just take the cake (pun intended). The layers are tender as can be, thanks to the richness of egg yolks and Greek yogurt, while layers of flavor come from fresh lemon zest and almond extract. The pretty pink frosting is reminiscent of marshmallow fluff and boasts the fruity tartness of freeze-dried raspberries. Pulverizing freeze-dried berries in a food processor allows the powder to blend seamlessly into the frosting for natural color.
Ingredients
Produce
• 2 tsp Lemon zest plus
• 1 Raspberries, Fresh
• 5/16 cup Raspberry, freeze-dried
Refrigerated
• 8 Egg whites, large
• 8 Egg yolks, large
Condiments
• 1 cup Raspberry jam
Baking & Spices
• 3 1/4 cups All-purpose flour
• 2 tsp Almond extract
• 1 cup Almond flour, superfine
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Cream of tartar
• 12 1/2 cups Granulated sugar
• 2 tsp Kosher salt
• 1/4 cup Poppy seeds
• 1 tsp Vanilla extract, pure
Oils & Vinegars
• 1 Cooking spray
• 1 1/4 cups Neutral oil
Dairy
• 1 1/4 cups Whole-milk, plain
Liquids
• 1 tsp Rosewater