Strawberry Poppy Seed Cake
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Strawberry Poppy Seed Cake
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces butter melted
- 3/4 cup coconut oil at room temperature, liquified
- 1 cup granulated sugar 2 tablespoons
- lemon zest of one lemon, about 1 teaspoon
- 3 egg large, at room temperature
- 1 cup milk whole
- 1/3 cup Greek yogurt full-fat
- 2 teaspoons vanilla extract
- 1/4 cup poppy seeds
- 1 cup strawberries frozen, sliced
- 2 tablespoons lemon juice
- 2 tablespoons milk whole
- 1 cup powdered sugar
Instructions
- Preheat oven to 375 degrees (F).
- Grease and flour a large (I used a 10" pan) loaf pan; set aside.
- In a large bowl whisk together the flour, baking powder, and salt; set aside.
- In a large separate bowl mix together the melted butter, oil, sugar, and lemon zest. Add the eggs one at a time, beating well after each addition. Add the milk, Greek yogurt, and vanilla, mixing well to combine. Stir in dry ingredients, stirring until well combine and no large clumps are visible.
- Stir in strawberries and vanilla.
- Carefully pour batter into the prepared pan, smoothing the top with a rubber spatula.
- Place pan in the center of the oven and bake for 60-65 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Let the cake cool for 20 minutes before cutting. Serve with fresh strawberries and ice cream (optional, but wonderful!).
- While the cake is cutting, make the glaze!
- In a large bowl combine the lemon juice and sugar; whisk until combined. Add the milk and mix until smooth. Pour glaze over the cooled cake before cutting.
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