Champagne Lemon Cake with Blackberry Sangria Filling

Ingredients:

• nonstick baking spray

• 4 cups cake flour

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 4 large eggs

• 2 1/2 cups granulated sugar

• 1 tablespoon vanilla extract

• zest of 1 medium organic lemon

• 1 cup organic canola oil

• 1/2 cup buttermilk

• 1 1/2 cups Prosecco or other sparkling white wine

• ¼ cup Lemon Juice

Make the cake layers:

1. Preheat the oven to 350 degrees F.

2. Line 3 8- or 9-inch round baking pans with parchment paper and spritz lightly with nonstick baking spray.

3. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

4. Beat the eggs, sugar, vanilla, and lemon zest together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for about a minute until blended and frothy. 

5. Reduce the mixer speed to low and drizzle the oil, lemon juice and buttermilk into the bowl until fully incorporated.

6. Slowly add in 1/3 of the flour blend, then half the wine. Repeat with 1/3 more of the flour and the remaining wine.

7. Finish with the final 1/3 of the flour, making sure to stop the mixer as soon as the flour is incorporated into the batter.

8. Divide the batter evenly between the prepared cake pans and bake for 30-40 minutes. Timing will depend on whether your pans are made of metal or glass (like Pyrex), and how hot your oven runs. 

9. Test your cake for doneness by inserting a knife or cake tester into the center of the cake; it's done when the tester comes out clean.

10. Cool the cakes in the pans on wire racks for 30 minutes, then remove the cakes from the pans and cool completely on the racks.

The Filling

1 8oz Jar of Sangria Jam heat until luke warm and spread on inner layers

The Frosting

Cream Cheese Frosting

• 2 8-ounce blocks cream cheese, at room temperature

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 20 ounces (1 16-ounce box plus 1 cup) confectioners sugar

• 2 teaspoons lemon extract

Make the cream cheese frosting:

1. Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for about five minutes until whipped.

2. Reduce the mixer speed to low.

3. Add the confectioners sugar incrementally until fully incorporated, then add the lemon extract. 

4. Increase the mixer speed to medium and beat for 30 seconds more to combine