Strawberry Laced Lemon - Poppyseed Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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! 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:
1. Preheat oven to 375F, grease a 9-inch pan (I like a springform for unmoulding's sake).
2. Whisk together flour, baking powder, baking soda, lemon zest, poppy seeds and salt, set aside.
3. Beat cream cheese and brown sugar until fluffy.
4. Add honey, egg, lemon juice and lemon extract, beating well.
5. Mix flour mixture, alternating with milk, into the creamed blend.
6. Pour into cake pan.
7. Arrange strawberry halves on top.
8. Bake on the lowest shelf of the oven for 30-35 minutes.
9. Cool in pan 10 minutes, then remove the sides of the sringform and move to a wire rack to cool completely.
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