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