Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce

Teresa Jacobson Recipe

By Teresa Jacobson foundmyzen

This recipe is such a breath of fresh Spring air! It taste like strawberry lemonade in a delicious cake! And..it's made a little lighter so each piece with sauce is only 195 calories! What's not to love about that??


Recipe Rating:
 1 Rating
Serves:
15
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE
2 c
flour
3 Tbsp
poppy seeds
2 tsp
baking powder
1 tsp
baking soad
1/2 tsp
salt
1 large
egg
1 1/4 c
sugar (plus 1 t. for dusting the pan)
1 c
buttermilk
3 Tbsp
canola oil
1 Tbsp
lemon juice
2 tsp
lemon zest
1 tsp
vanilla
SAUCE
1 c
rhubarb, diced
1 pt
strawberries, hulled and halved
2/3 c
water
2/3 c
sugar


Directions Step-By-Step

1
Preheat oven to 350 degrees F. Lightly spray a Bundt pan with cooking spray then sprinkle with 1 T. sugar; tap out any extra.
2
In a large bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt; set aside.
3
In a separate bowl, whisk the egg until frothy. Whisk in the sugar, buttermilk, canola oil, lemon juice, zest, and vanilla. Gradually stir the wet ingredients to the dry ingredients until just moistened. Pour the batter into the prepared pan.
4
Bake for 30-40 minutes or until the cake tests done. Loosen the edges and invert onto a wire rack to cool completely.
5
Meanwhile, put the rhubarb, strawberries, water and sugar in a saucepan. Bring to a boil over high heat. Lower heat to simmer, stirring occasionally, until the mixture thickens, about 20-25 minutes. Serve warm.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Easter Treats
Other Tag: Healthy
Hashtags: #Spring, #light