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I’m so ready for Summer, you guys. I’m ready for sandals and shorts, beach blown hair, the smell of salt lingering on my skin after a day on the sand. I’m ready for long days in the park reading next to the best guy ever (mine… hehe!), hazy strolls to the market, and having the luxury to swipe up all of my favorite produce in one swoop, because guess what – they’re all in season! But most of all, I’m just ready for the damn berries! I miss berry season so so much.
Last weekend I found myself with a freezer full of odds and ends that I want to shake down and use up, and among those random oddballs, was an enormous family-sized bag of frozen strawberries I must have bought at some point…
I truly don’t know where half the stuff I own comes from. But there they were! Ya know? So I made a smoothie out of the first half, and I sliced the other half up to give us a little peep of what Summer has in store.
Bright, fresh, flavorful cake! Studded with strawberries and drenched in a light lemon glaze. Swoon. I’m in love.
The interior of this cake is beyond moist and just bursting with toothy poppy seeds and soft, sweet strawberries. It’s a dream!
The exterior is slightly crunchy, but that’s exactly what you want since there is a glaze involved! We don’t want soggy cake happening. Oh, no no no. However if you’re totally opposed to a crunch lid (give-it-a-try!), you can always cover the cake with tin foil tent right around the halfway mark, and it will have a softer exterior. Both ways are a delicious happy ending.
This cake would be beautiful on any brunch table, and I’m thinking it will certainly be coming home with me for Easter. Because oh did I mention how it travels like a dream? Yup. It does. Go on and make sure you have your poppy seeds ready 🙂 xoxo
Strawberry Poppy Seed Cake
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 + 2 tablespoons granulated sugar
- Zest of one lemon (about 1 teaspoon)
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1/3 cup full-fat Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 cup poppy seeds
- 1 cup frozen strawberries, sliced
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- 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.
i love the fun twist you added to the lemon poppy seed cake! it looks sooo good!
Loving the idea of this, need to source the coconut oil.
I always get mine from Trader Joe’s or Whole Foods, but I think you can order it from Amazon, too 🙂
This cake looks delicious! I have been wanting to try a recipe that uses coconut oil because I just picked some up at the store 🙂
This cake is exactly what my Wednesday needs!
I am ready for summer too and all its beautiful and juicy berries!! This cake is just that!!! Gimme some 🙂
I miss berry season, too! I’ve been working through some blueberries that I froze back in the summer, but I can’t wait to get fresh ones again. Your cake looks like absolutely fantastic! My mom used to make a salad with strawberries and a poppy seed dressing. The combo was delicious as a salad, and I’m sure it’s even better as a cake!
Oh I wish fresh strawberries were in season.. 🙂
I have frozen and fresh at the moment. I’m feeling pretty spoilt! This looks awesome. What are the chances that I just bought a big jar of poppy seeds? 😛
This looks SO good and totally makes me yearn for Spring. Unfortunately, we have more snow in the forecast for tonight. Booo!