Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce
By
Teresa Jacobson
@foundmyzen
1
Ingredients
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CAKE
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2 cflour
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3 Tbsppoppy seeds
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2 tspbaking powder
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1 tspbaking soad
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1/2 tspsalt
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1 largeegg
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1 1/4 csugar (plus 1 t. for dusting the pan)
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1 cbuttermilk
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3 Tbspcanola oil
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1 Tbsplemon juice
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2 tsplemon zest
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1 tspvanilla
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SAUCE
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1 crhubarb, diced
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1 ptstrawberries, hulled and halved
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2/3 cwater
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2/3 csugar
How to Make Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce
- Preheat 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.