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Blackberry Lemon Poppy Seed Cake with Yogurt Cream Cheese Frosting
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Description
Freshly picked blackberries make this moist, tangy cake a summer treat.
Ingredients
- FOR THE CAKE:
- 3-½ cups Flour
- ¾ cups Sugar
- 4 teaspoons Baking Powder
- ½ teaspoons Salt
- 3 Tablespoons Poppy Seeds
- 2 Lemons, Zested
- ¾ cups Maple Syrup
- 2 Eggs, Beaten
- 1-¾ cup Soy Milk Or Regular
- ½ cups Cooking Oil
- ¼ cups Applesauce (unsweetened)
- ½ cups Lemon Juice
- 1 pint Blackberries, Dusted With 1 Tablespoon Flour
- FOR THE FROSTING:
- 1-¼ cup Plain Greek Yogurt, Drained In Coffee Filter For 10 Minutes
- 1-¼ cup Cream Cheese, At Room Temperature
- ½ cups Butter, At Room Temperature
- 1 teaspoon Vanilla
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Lemon Juice
- 2 cups Powdered Sugar
Preparation
For the cake:
Preheat oven to 350ºF. Sift flour, sugar, baking powder, salt, poppy seeds, and lemon zest until well combined. Set aside.
In separate bowl, mix maple syrup, eggs, soy milk, oil, applesauce, and lemon juice until well combined. Slowly combine wet and dry ingredients. Try not to over-mix.
In a separate bowl, dust blackberries with 1 tablespoon of flour just to coat. Carefully, stir in blackberries. Pour into greased springform pan. Bake for 1 to 1 1/2 hours.
For the frosting:
Beat all ingredients together, except powdered sugar, in a stand mixer or with a handheld mixer for 2-5 minutes until well combined. Slowly add powdered sugar as you mix until well combined. 2-3 minutes. Frost cake after it has cooled for at least 30 minutes.
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