Lemon Poppy Berry Sheet Cake

Sweet lemon, tart berry, perfect slice

Lemon and poppy- the master combo. You can find these two bad boys hanging out in a scone, or maybe even a muffin if they're feeling frisky-but throw these cool cats into a cake and you will be met with a dessert of epic proportion. Throw in some berries for an extra layer of that sweet x sour perfection and there you have it- the snazzy sour sweet moist machine or lemon poppy berry cake for short.

Ingredients:

For the cake:

• 2.5 cups all-purpose flour

• 2 tbsps poppy seeds

• 1 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1 cup unsalted butter, softened

• 1.5 cups white sugar

• 3 tbsps lemon zest

• 3 eggs

• 1 cup buttermilk

• 1/4 cup lemon juice

• 1/2 tbsp vanilla bean paste, or extract

For the frosting:

• 2 sticks unsalted butter (1 cup), softened

• 16 ounces cream cheese, softened

• 4 cups confectioners sugar

• 2.5 cups freeze dried mixed berries (I used strawberries, blueberries, and raspberries)

• 1/2 cup blackberries (optional)

• 1/2 cup blueberries (optional)

• 7-10 candied orange slices (optional)

• 1/3 cup lemon curd (optional)
  

Directions:

1. Preheat the oven to 350°F and prepare a 9 x 13 inch rectangular pan with butter and parchment paper.

2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

3. In a separate large bowl, use an electric mixer to beat together the butter, sugar, and lemon zest.

4. When the mixture is light and fluffy, add in the eggs one by one. When fully combined, pour in half of the dry ingredient mixture into the batter and mix until just combined. Pour in the buttermilk, lemon juice, and vanilla bean paste, and continue to mix. Then add in the remaining dry ingredient mixture. Mix until fully combined and no flour pockets remain.

5. Pour into your prepared pan and bake for 25-35 minutes, or until an inserted toothpick comes out clean.

6. Let cool on a wire rack while preparing the frosting.

7. To prepare the frosting, whip the softened cream cheese and butter together for 4-1o mins (depending on how fluffy you want your frosting).

8. While whipping, blend the freeze dried berries to make a fine powder.

9. Sift the confectioners sugar and berry powder into the whipped frosting.

10. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate.

11. Spread the frosting over the cooled cake and top with blackberries, blueberries, lemon curd, and orange slices.

12. Slice, serve, and enjoy!