Picnic

Strawberry Laced Lemon - Poppyseed Cake is for Dessert.

Strawberry Laced Lemon - Poppyseed Cake takes 15 minutes to prepare.

Strawberry Laced Lemon - Poppyseed Cake takes 30 minutes to cook.

Strawberry Laced Lemon - Poppyseed Cake makes 10 servings.

The ingredients for Strawberry Laced Lemon - Poppyseed Cake are:

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

Here is how you make Strawberry Laced Lemon - Poppyseed Cake:

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: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Strawberry Laced Lemon - Poppyseed Cake is:

• 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

The dietary needs meet for Strawberry Laced Lemon - Poppyseed Cake is Vegetarian