Moist lemon poppyseed cake with chantilly cream and raspberries.
Turn oven to 350°F. Line two 9 inch round pans with foil & spray with non stick spray, or butter and flour the pans. Wet the baking strips (see bottom of post to see what they are) and secure around the pan. Set aside.
Beat 1/2 pack cream cheese & 1¼ cups sugar until smooth and no lumps appear. Add 3½ cup heavy cream & 2 tsp vanilla extract, then switch to a whisk attachment. Whip the frosting until it holds shape and does not run.
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