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Strawberry Poppy Seed Cake
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Strawberry Poppy Seed Cake

This delightful recipe is easy to follow and perfect for any occasion.

Course: Breakfast, Cake, Others

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

    Cup of Yum
  1. Preheat oven to 375 degrees (F).
  2. Grease and flour a large (I used a 10" pan) loaf pan; set aside.
  3. In a large bowl whisk together the flour, baking powder, and salt; set aside.
  4. 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.
  5. Stir in strawberries and vanilla.
  6. Carefully pour batter into the prepared pan, smoothing the top with a rubber spatula.
  7. 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.
  8. Let the cake cool for 20 minutes before cutting. Serve with fresh strawberries and ice cream (optional, but wonderful!).
  9. While the cake is cutting, make the glaze!
  10. 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.