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Poppyseed Raspberry Lemon Cake

Posted by on July 29, 2012

ImageWe at Black Hound New York love our Poppy Seed Raspberry Lemon Cake. It has been on our menu since we started nearly 25 years ago and was our first non-chocolate cake. Our original recipe hasn’t changed over the years. The cake layers still contain an abundance of poppy seeds and 100% butter. We still make the lemon curd filling from scratch from freshly squeezed lemons, lemon zest, eggs, butter, and sugar. The raspberry preserves continue to be sweetened only with cane sugar. And the buttercream finish is still made from 100% butter.

A perfect brunch time cake since it’s not too sweet and not too heavy, our Poppy Seed Raspberry Lemon Cake is also ideal when a cake craving hits during the summer heat. The harmony from the crunch of the poppy seeds, the refreshing explosion of lemon curd, and the subtle sweetness of the raspberry preserves will excite your taste buds and satisfy your craving. Whether you eat this treat bite by bite, enjoying the delicious blend of flavors together or prefer to pick it apart, savoring each layer individually and letting each flavor shine on its own, you are likely to find a new Black Hound New York favorite.

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