Strawberry Poppy Seed Cake

• 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
• 2 cups sliced fresh or frozen strawberries, thawed and drained
• 1/3 cup sugar
• 2 teaspoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/3 cup confectioners' sugar
• 2 teaspoons 2% milk

1. Preheat oven to 350u0b0. 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.
2. 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.
3. In a small bowl, combine confectioners' sugar and milk; drizzle over cake. Serve warm.

butter, sugar, egg, lemon zest, flour, poppy seeds, baking soda, salt, sour cream, frozen strawberries, sugar, flour, ground nutmeg, sugar, milk

Taken from www.tasteofhome.com/recipes/strawberry-poppy-seed-cake/ (may not work)