Lincolns Poppyseed Lemon Cream Cake + Elderflower Lemon Yogurt + Honey Poppyseed Cream Cheese Frosting
Ingredients
Poppyseed lemon cream cake:
- 3 cups whole wheat flour or oat flour
- 4 tsp baking powder
- 1/2 tsp Himalayan sea salt
- 1 cup coconut sugar
- 1 lemon zest
- 1 cup Greek yogurt
- 1/2 cup almond milk
- 1/2 cup coconut oil
- 1 tsp pure vanilla extract
- 1 egg large
- 5 egg whites
- 3 tbsp lemon juice
- 2 tbsp poppyseeds
Honey poppyseed cream cheese frosting:
- 12 oz Myokos vegan cream cheese softened
- 1/2 cup vegan butter, or ghee
- 2 tsp vanilla bean paste
- 6 tbsp honey
- 1/2 tsp Himalayan sea salt
Elderflower lemon yogurt:
- 2 tsp elderflower liquor
- 1 cup Greek yogurt or lemon yogurt
- 1 tsp Meyer lemon zest
Instructions
- 3 layer, 6-inch cakePreheat Oven to 350 degrees.Grease 3 cake pans with nonstick coconut oil.
Poppyseed lemon cream cake:
- Combine the flour, baking powder, and salt in a medium sized bowl.Add oil, sugar and vanilla extract to a large mixer bowl and beat until fluffy. Add the egg and egg whites one at a time.Add half of the dry ingredients to the batter and mix until combined.Mix milk and lemon juice then add the mixture to the batter and combine. Add the remaining dry ingredients and mix until smooth but do not over mix. Stir in the lemon zest and poppy seeds. Bake for 20- 25 minutes, depending on your oven.
Honey poppyseed cream cheese frosting:
- In a medium bowl, whip together the cream cheese, butter, vanilla, honey and salt. Refrigerate before use.
Elderflower lemon yogurt:
- In a small bowl, whisk the liquor and lemon zest into the yogurt and mix to combine. Refrigerate until ready to serve.Add frosting and lemon yogurt between each cake layer. Decorate with sliced lemons, lemon zest, poppyseeds and pretty white flowers!