1-Creating a Lemon Raspberry Crepe Cake starts with simple steps that anyone can follow. First, prepare all your ingredients by measuring them out and preheating your pan over medium heat. This helps everything go smoothly from the start.

2-Next, in a medium bowl, whisk together 1 ½ cups all-purpose flour and 1 tablespoon poppy seeds, then set it aside. In a large mixing bowl, beat 2 large eggs, 2 tablespoons granulated sugar, and ½ teaspoon table salt until combined. Stir in 1 cup of the warm milk and 1 teaspoon pure vanilla extract, mixing for 1 minute.

3-Adding the Batter Essentials: Now, add the flour mixture to the egg mix and stir until smooth, scraping the bowl sides as needed. Gradually pour in the remaining 1 cup warm milk while mixing on low speed. Stir in 2 tablespoons vegetable oil and 1 teaspoon baking powder, then mix until smooth. Let the batter rest for 10 to 15 minutes at room temperature for better results.

4-Heat a non-stick frying pan over high heat, then reduce to medium-high. Pour a scant ¼ cup of batter into the pan and tilt to cover the surface evenly. Cook until the edges brown, then flip carefully and cook for about 30 seconds more until golden. Transfer each crepe to a plate and let them cool completely before filling.

5-Assembling Your Cake: To make the lemon whipped cream, whisk ¼ cup heavy whipping cream until hard peaks form, then stir in ¼ cup lemon curd until combined. To assemble, place one crepe on a serving platter and spread a heaping tablespoon of the lemon whipped cream. Add another crepe and spread 2 to 3 teaspoons of the ⅓ cup raspberry sauce, then repeat the layering until all crepes are used.

6-Store the cake in an airtight container in the refrigerator until ready to serve. Before serving, bring it to room temperature, garnish with fresh raspberries, and dust with powdered sugar. Any extra lemon curd and raspberry sauce can go on the side. For more inspiration, visit our page on delightful mini Earl Grey honey scones to explore similar baking ideas.