Time for a Taste of Something New - Penzeys Spices

Berry Surprise Lemon Poppy Seed Cake
This cake from Andrea Love looks like a simple, unassuming lemon poppy loaf until you slice into it and find a sweet strawberry surprise.
Cake:
11 ⁄2 Cups all-purpose flour
2 tsp. baking powder
1
⁄4 tsp. salt—omit if using salted butter
(Andrea uses FINE PACIFIC SEA SALT)
1
⁄3 Cup milk (Andrea uses 1%)
1
⁄8 Cup (2 TB.) plain yogurt (Andrea uses
Greek yogurt)
11 ⁄2 Cups sugar
6 TB. butter (Andrea uses unsalted)
1
⁄4 Cup canola oil
2 large eggs
3 TB. fresh lemon juice (juice of 1 ⁄2 lemon)
1 TB. grated lemon peel (1 tsp. LEMON
PEEL rehydrated in 1 TB. water)
2 TB. WHOLE BLUE POPPY SEEDS
2 large strawberries, washed, dried
and sliced
1 Cup fresh blueberries
60 penzeys spices | Harvest
Whipped Cream:
1 Cup heavy whipping cream
2 tsp. powdered sugar
1 tsp. PURE VANILLA EXTRACT
Preheat oven to 325°. Grease a 9x5 metal loaf pan
or a standard Bundt pan (the Bundt cake looks
very pretty although it does not rise as high as
a typical Bundt cake). We found this cake did
not rise as well in a glass loaf pan, so we stuck
to metal. Even so, it can sink a bit at the end of
baking or when removed from the oven. It’s still
delicious! Line the bottom of the loaf pan with
waxed paper, or, if using the Bundt pan, carefully
flour the greased surface. Set aside. In a mixing
bowl, sift together the flour, baking powder and
SALT (if using). In a separate bowl, combine the
milk and yogurt. In a large mixing bowl, cream
together the sugar, butter and oil until fluffy. Add
the eggs one at a time. Beat in the dry ingredients
in 3 additions alternately with the milk mixture in
2 additions. Beat in the lemon juice, lemon peel
and POPPY SEEDS. Pour half of the batter into
the pan. Gently place the strawberries on top of
the batter, in a line, along the center of the pan,
avoiding the edges. Pour the remaining batter in
the pan.
Bake the cake for about 55-65 minutes or until a
tester inserted into the center of the cake comes
out clean. Bundt pans are more likely to be done
in 55 minutes, loaf pans closer to 65. Cool in the
pan for about 15 minutes. Turn the cake onto a
cooling rack and peel off the waxed paper. Cool
completely before slicing.
Add the whipping cream and powdered sugar
to a mixing bowl and beat until soft peaks
form. Add the VANILLA and beat for a few more
seconds. Place a piece of cake on a plate, add
some whipped cream to the center and top with
blueberries.
Prep. time: 15 minutes
Baking time: 55-65 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 piece (113g);
Calories 350; Calories from fat 180; Total fat 20g; Cholesterol
80mg; Sodium 125mg; Carbohydrate 41g; Dietary Fiber 1g.