Lemon-Poppy Seed Cake with Strawberry Cream Cheese Glaze

I was walking around today and got the greatest urge to bake a cake. And not just any cake; I specifically wanted to make a lemon-poppy seed cake with strawberry cream cheese frosting.

I also really wanted the pride that came along with making some kind of recipe of my own, so I went for it, and here is the delicious results. Although the frosting came out more like a glaze, it is still good and still really worth making. Since I didn’t need a lot of cake, this recipe only makes one cake round and enough glaze to cover it. You can multiply the ingredients by the number of layers you want to make a stacked cake. I apologize for the long recipe name.

Lemon-Poppy Seed Cake with Strawberry-Cream Cheese Glaze

Total Time: 45 minutes

Serves: 6


  • 6 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1/8 teaspoon baking powder
  • 1 cup flour
  • 1/3 cup plus 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • zest of 1 large lemon
  • 1 tablespoon poppy seeds
  • 4 ounces cream cheese
  • 1 cup strawberries, sliced
  • 1/2 cup powdered sugar


  1. Preheat oven to 350° F. Lightly grease a 9 inch cake pan with cooking spray. Or a little butter.
  2. Cream the butter with an electric mixer until fluffy. Add the sugar and beat for 5 minutes at medium speed. Add the eggs and beat until combined.
  3. In a small bowl, combine the flour and baking powder. Add flower and milk to the mixture, alternating both and ending with flour. Add the vanilla, lemon zest, and poppy seeds; beat to mix.
  4. Pour batter into the cake pan. Tap the pan on the counter 3-4 times to remove any air bubbles. Bake in the oven for 20 minutes. The cake will not brown on the top.
  5. While the cake cools, mix the glaze. Add cream cheese, strawberries, and powdered sugar to a mixing bowl and mix with the electric mixer. The strawberries will eventually blend. Pour the strawberry glaze over the cake and enjoy!



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