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Strawberry Poppy Seed Cake

The only way to make this tasty cake better is to pair it with a creamy scoop of vanilla ice cream or a warm cup of coffee. Strawberry Festival of Maine
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 2 teaspoons grated lemon zest
  • 1-1/2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • FILLING:
  • 2 cups sliced fresh or frozen strawberries, thawed and drained
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 2 teaspoons 2% milk

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  • Transfer to a greased and floured 9-in. springform pan; spread batter slightly up sides of pan, forming a well. Combine filling ingredients; spoon into the well. Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine confectioners' sugar and milk; drizzle over cake. Serve warm.
Nutrition Facts
1 slice: 246 calories, 11g fat (6g saturated fat), 44mg cholesterol, 166mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 3g protein.

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