Lemon Poppy Seed Cake W Strawberry Rhubarb Sauce Recipes

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LEMON-POPPY SEED CAKE W/ STRAWBERRY RHUBARB SAUCE



Lemon-Poppy Seed Cake w/ Strawberry Rhubarb Sauce image

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??

Provided by Teresa Jacobson

Categories     Cakes

Time 1h15m

Number Of Ingredients 18

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

Steps:

  • 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.

LEMON-POPPY SEED CAKE



Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

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