Directions:
- Grease two 9-in. round baking pans and line with waxed paper; grease and flour the paper. Prepare cake batter according to package directions; stir in poppy seeds and lemon peel.
- Pour into prepared pans. Bake at 350° for 21-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the jam. Top with a second layer; spread with 3/4 cup frosting. Top with a third layer and remaining jam. Top with remaining layer; spread remaining frosting over top and sides of cake. Garnish with fresh raspberries. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.35 Kcal (1207 kJ) | ||
| Calories from fat | 89.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 29.82mg | 10% | |
| Sodium | 236.04mg | 10% | |
| Potassium | 63mg | 1% | |
| Total Carbs | 49.11g | 16% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 375.78 Kcal (1573 kJ) | ||
| Calories from fat | 116.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.97g | 15% | |
|---|---|---|---|
| Cholesterol | 38.86mg | 10% | |
| Sodium | 307.61mg | 10% | |
| Potassium | 82.1mg | 1% | |
| Total Carbs | 64g | 16% | |
| Sugars | 1.01g | 3% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 3.75g | 6% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.3mg | 6% | |
| Calcium | 64.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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