Zesty Almond Poppy Seed Cake With Swiss Meringue Buttercream

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The Foodies' Kitchen
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1 cup unsalted butter, melted and cooled, plus more for pans

1 ½ cups sifted cake flour (not self-rising), plus more for pans

1 cup plus 3 tablespoons sugar

6 large eggs, separated

Grated zest of 1 lime

⅔ cup strained, freshly squeezed orange juice

½ teaspoon pure almond extract

1 teaspoon of poppy seeds

1 ½ cups finely ground blanched almonds

Pinch of salt

¾ cups sugar

3 large egg whites

¼ teaspoon cream of tartar

1 cup of unsalted butter, cut into tablespoons, room temperature

½ teaspoon pure vanilla extract or vanilla beans

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