Strawberry Laced Lemon - Poppyseed Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup flour1/2 tsp baking powder3/4 tsp baking sodazest of 1 lemon1 tbsp poppyseedspinch salt2 oz cream cheese2/3 cup sugar1 tbsp honey1 eggjuice of 1 lemon1/2 tbsp lemon extract 1/3 cup milk5 large strawberries, halved
Preheat oven to 375F, grease a 9-inch pan (I like a springform for unmoulding's sake).
Whisk together flour, baking powder, baking soda, lemon zest, poppy seeds and salt, set aside.
Beat cream cheese and brown sugar until fluffy.
Add honey, egg, lemon juice and lemon extract, beating well.
Mix flour mixture, alternating with milk, into the creamed blend.
Pour into cake pan.
Arrange strawberry halves on top.
Bake on the lowest shelf of the oven for 30-35 minutes.
Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together flour, baking powder, baking soda, lemon zest, poppy seeds and salt, set aside.
Beat cream cheese and brown sugar until fluffy.
Add honey, egg, lemon juice and lemon extract, beating well.
Mix flour mixture, alternating with milk, into the creamed blend.
Pour into cake pan.
Arrange strawberry halves on top.
Bake on the lowest shelf of the oven for 30-35 minutes.
Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 3.1 g
- Cholesterol: 27.9 mg
- Sodium: 27.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.7 g
- Protein: 2.9 g
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