Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce

1
Teresa Jacobson

By
@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??

Rating:

★★★★★ 1 vote

Comments:
Serves:
15
Prep:
40 Min
Cook:
35 Min
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

How to Make Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce

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.

Printable Recipe Card

About Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce

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



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