Strawberry Laced Lemon - Poppyseed Cake

Strawberry Laced Lemon - Poppyseed Cake
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Strawberry Laced Lemon - Poppyseed Cake calories by ingredient


Introduction

A rich and tangy citrus batter with a good dose of honey envelopes sweet pieces of fresh strawberries and a nutty crunch from poppyseeds. Perfect snacking cake for the next BBQ or picnic as it needs no frosting! A rich and tangy citrus batter with a good dose of honey envelopes sweet pieces of fresh strawberries and a nutty crunch from poppyseeds. Perfect snacking cake for the next BBQ or picnic as it needs no frosting!
Number of Servings: 10

Ingredients

    1 cup flour
    1/2 tsp baking powder
    3/4 tsp baking soda
    zest of 1 lemon
    1 tbsp poppyseeds
    pinch salt
    2 oz cream cheese
    2/3 cup sugar
    1 tbsp honey
    1 egg
    juice of 1 lemon
    1/2 tbsp lemon extract
    1/3 cup milk
    5 large strawberries, halved

Directions

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.