Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce
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??
1 1/4 c
sugar (plus 1 t. for dusting the pan)
strawberries, hulled and halved
1Preheat oven to 350 degrees F. Lightly spray a Bundt pan with cooking spray then sprinkle with 1 T. sugar; tap out any extra.
2In a large bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt; set aside.
3In 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.
4Bake for 30-40 minutes or until the cake tests done. Loosen the edges and invert onto a wire rack to cool completely.