Blackberry Lemon Poppy Seed Cake with Yogurt Cream Cheese Frosting

Ingredients

• 3-½ cups FOR THE CAKE:
• ¾ cups Flour
• 4 teaspoons Sugar
• ½ teaspoons Baking Powder
• 3 Tablespoons Salt
• 2 Poppy Seeds
• ¾ cups Lemons, Zested
• 2 Maple Syrup
• 1-¾ cup Eggs, Beaten
• ½ cups Soy Milk Or Regular
• ¼ cups Cooking Oil
• ½ cups Applesauce (unsweetened)
• 1 pint Lemon Juice
• 1-¼ cup Blackberries, Dusted With 1 Tablespoon Flour
• 1-¼ cup FOR THE FROSTING:
• ½ cups Plain Greek Yogurt, Drained In Coffee Filter For 10 Minutes
• 1 teaspoon Cream Cheese, At Room Temperature
• 2 Tablespoons Butter, At Room Temperature
• 2 Tablespoons Vanilla
• 2 cups Lemon Zest

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Soy Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Yogurt	170g plain Greek	100
Cream Cheese	1 oz (28g)	99
Egg	1 large egg (50g)	78
Blackberry	1 cup (144g)	62
Maple Syrup	1 tbsp (20ml)	52
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Vanilla	1 tsp extract (4ml)	12
Salt	1 tsp (6g)	0
Cake	not in our table	0
Poppy Seed	not in our table	0
Coffee	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.