Also on these boards
Lemon Poppyseed Cake with Cream Cheese Frosting--As you can imagine, this was a pretty dreamy treat. A bit on the dense side because it’s pound cake, but still moist, light and very lemony. My favorite flavor probably ever.
Lemon-Blueberry Cake Ingredients 2 cups plus 6 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1/2 cup sour cream 1/2 cup whole milk 2 teaspoons vanilla extract 3/4 teaspoon pure lemon extract 1 teaspoon lemon zest 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups white sugar 4 large eggs
SF Frosting - 1 package (1.4 ounce) sugar-free instant pudding mix, any flavor 1 3⁄4 cup milk 1 package (8 ounce) cream cheese 1 container (8 ounce) lite frozen whipped topping, thawed Directions: In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.