Food data pipe star Molly Yeh made us a cake!
And we want it at every party from now until forever.
But this lemon poppy seed wonder might just take the cake (pun intended).
Photo:Chelsea Kyle, Food Stylist: Michelle Gatton, Prop Stylist: Nicole Louie
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.
Spray 3 (8-inch) round cake pans with cooking spray and line bottoms with parchment paper.
Chelsea Kyle, Food Stylist: Michelle Gatton, Prop Stylist: Nicole Louie
(If you dont have 3 cake pans, bake in batches.)
Whisk the wet ingredients:
Whisk sugar and oil in a large mixing bowl.
Give dry ingredients a rough little whisk before stirring into batter.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Whisk until just combined.
Divide among prepared pans.
Let cool in pans for 10 minutes.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Remove from pans; discard parchment and transfer cakes to wire racks to cool completely, about 30 minutes.
(Mixture will be thin and frothy.)
Add freeze-dried raspberry powder, vanilla, and (if using) rosewater.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Beat on low speed until just combined.
To make raspberry powder, grind freeze-dried raspberries in a blender.
Strain through a sieve; discard seeds and larger pieces.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
If you cant find freeze-dried raspberries, swirl a few tablespoons of raspberry jam into the frosting instead.
Spread in an even layer, leaving a 1/2-inch border around edge of cake.
Top with another cake layer and repeat with remaining 1/2 cup jam.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Top with third cake layer.
Cover whole cake with frosting.
Refrigerate, uncovered, until frosting is set, about 1 hour.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
After filling the cake, but before frosting it, ensure the layers are stacked evenly.
Serve immediately or refrigerate, loosely covered, for up to 8 hours.
Bring to room temperature for 15 minutes before serving.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Top with lemon zest, pistachios, and raspberries before serving.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
