Please check your inbox to receive your free download! Your instructions say to add salt and vanilla extract, but they’re not included in the ingredients list. Your email address will not be published. She’s an avid tea drinker, as am I, but I’m not 70. I know you’d high-five me if you could right now. In a bowl, gently smash blackberries into smaller pieces and mix with the teaspoon of flour. This site uses Akismet to reduce spam. Get my best easy tips for healthy baking in this free email series! Surprise, surprise, snack cakes make me jump up and down too. 2-3 tablespoons of fresh lemon juice. Feel free to use your own calculations. Maybe when I’m actually 70, I’ll act like I’m 23. I’d been wanting to bake something for over a week. I think even using a simple lemon frosting from Betty Crocker would be great. wow, you are quite the baker! Do you just use a pint? Luckily, it was pretty easy for me to guess at those amounts, but I figured you’d appreciate knowing! Dust with confectioners' sugar before serving, if desired. I bring you a snack that you most certainly can eat if you’re having a-stressed-out-of-my-mind-and-I-NEED-CARBS-OR-SOMETHING-SWEET-NOW kind of day. Save my name, email, and website in this browser for the next time I comment. 1 box white cake mix (or yellow cake mix) 1 box/3 ounces blackberry gelatin; 1 cup walnuts (lightly toasted and chopped) 4 eggs 1/2 cup vegetable oil (or melted and cooled butter) 2 cups blackberry wine 1 cup powdered sugar 1/2 cup butter Garnish: 1 pint whole blackberries (rinsed and dried) We welcome you to our Ambitious Kitchen. INGREDIENTS. I think I will make it for Mother’s Day I’ve got nothing against that woman. I made the cream cheese glaze that you suggested. They would be delicious! They’re SO pretty and perfect for sharing. It was a little cheesy for my tastes, though, and not quite sweet enough. this cake is gorgeous! Gorgeous lemon bundt cake made with fresh blackberries, protein packed greek yogurt, and lightened up to perfection with less butter. (Because after eating. I used a combination of whole wheat and regular flour to make the texture dense and divine. an elite cafemedia food publisher | Site by KC & A+A. Set aside. At only about 200 calories per serving, I’d say this might even be a breakfast cake. I was reviewing your recipe and I did could not find the amount of blackberries to use. Cake. Healthy secrets that will make yo’ abs pop. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 40-50 minutes. Or make the lemon cream cheese glaze. Preheat oven to 350 degrees. It’s topped with a zesty lemon cream cheese glaze for a delicious, spring dessert. It began after I stopped by the grocery store (shocker!) In separate bowl mix together milk and lemon juice; add in yogurt and stir to combine. I’m so happy you're here. Spread another 1/4 of batter on top of blackberries. I realized that I haven’t made a simple cake in quite sometime and remembered how beautiful my last bundt cake was. The cake turned out really dense and moist, like you said. Or you could turn it into muffins. Must have been last year when I started drinking tea and obsessively grocery shopping. this cake looks scruptious and I love the fact you mentioned ONLY 200 calories. What are your thoughts about trying it with blueberries instead of blackberries? (Because after eating brownies and cookies and pies for months, I figure that it’s time to lighten it up). Cool in pan 20 minutes. Sign up for AK Cookie Week and get a FREE printable e-book of the, his snack cake is full of secrets. Continue to do this until all of the blackberries are gone. Set aside Prepare the cake: Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer how many lemons will I need aproximately? Or even better… raspberries! In separate bowl mix together milk and lemon juice; add in yogurt and stir to combine. Loved reading this post. Add eggs and vanilla, one at a time, beating well. I think, when I make this next, I will use a basic glaze and skip the cream cheese. I just enjoy giving you healthier alternatives that make it possible to enjoy something a bit indulgent while still being able to button your skinny jeans. I can’t wait to surprise my Mom with this! This snack cake actually won’t get you a six-pack nor do I suggest you invent a new ‘bundt cake diet’; this recipe just uses minimal butter because I secretly despise Paula Deen. Layer with blackberries. Turn mixer on low-speed and slowly add flour mixture to wet ingredients; mixing until just combined. That would be interesting… yet incredibly scary at the same time. 1 cup (2 sticks) unsalted butter, softened to room temperaure 20 tablespoons of unsalted butter, ... ¼ cup vegetable or canola oil (2 ounces) Glaze. It’s pretty, snackable, and definitely worth baking up for Mother’s Day. It turned out quite dense, which was a surprise, but I loved it! I do not recommend using ONLY whole wheat flour to make the cake. after the gym. I bet that would be great too! 1 cup of confectioners sugar. It tastes like a muffin cake that I want to live in. Having ambition is about being brave. LOL! I also wanted to point out two small errors in your recipe. The texture was almost like a pound cake! But shhhh, this snack cake is full of secrets. Required fields are marked *. To make the lemon cream cheese glaze: Combine lemon zest, cream cheese, 1 tablespoon milk, and powdered sugar in medium bowl. ¼ teaspoon lemon extract INSTRUCTIONS Generously grease and flour a standard bundt pan, or grease using a pan release mixture Preheat your oven to 350*F Toss washed and dried blackberries with a bit of flour, if desired. This looks divine. Thanks for stopping by to fuel your health journey! Add the eggs … 1/2 cup of lemon juice? By fueling your body and honoring your journey you can accomplish whatever you set your mind to. Holy wow. . 1 teaspoon baking powder. It's about having the confidence to do what we were made to do. Next, combine all wet ingredients together. Once I got home I realized that I had a ton of greek yogurt that needed to be used; this was perfect because putting yogurt in cakes makes them SUPER moist and delightful. In a mixing bowl, cream butter and sugars until light and fluffy. It looks sooo moist! Thanks Emily! Feel free to make these into muffins. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Oh my goodness…. So, I did try your recipe for Mother’s Day. Coat a 12-cup nonstick Bundt pan with cooking spray. my mom would love this, she’s 70! I know you just got super excited, right? Gorgeous lemon bundt cake made with fresh blackberries, greek yogurt, a zesty lemon cream cheese glaze, and lightened up to perfection with less butter. (Bragging rights because it won a contest.) I can’t tell you how excited I am about this cake! I hate to admit this, but I really lovelovelovelove making bundt cakes. In this space, we are committed to the pursuit of wellness and determined to stay balanced and real. Your email address will not be published. Yes of course. Drizzle over cake. 3 cups cake flour (360 grams) 2¼ cups white sugar (425 grams) ¾ teaspoon salt. I’m joking! Healthy secrets that will make yo’ abs pop. Add your lemon zest and stir again. I’ll be honest.
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