lemon-poppy seed cake w/ strawberry rhubarb sauce
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??
prep time
40 Min
cook time
35 Min
method
Bake
yield
15 serving(s)
Ingredients
- CAKE
- 2 cups flour
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soad
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups sugar (plus 1 t. for dusting the pan)
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla
- SAUCE
- 1 cup rhubarb, diced
- 1 pint strawberries, hulled and halved
- 2/3 cup water
- 2/3 cup sugar
How To Make lemon-poppy seed cake w/ strawberry rhubarb sauce
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Step 1Preheat oven to 350 degrees F. Lightly spray a Bundt pan with cooking spray then sprinkle with 1 T. sugar; tap out any extra.
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Step 2In a large bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt; set aside.
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Step 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.
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Step 4Bake for 30-40 minutes or until the cake tests done. Loosen the edges and invert onto a wire rack to cool completely.
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Step 5Meanwhile, 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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