Best 8 Lemon Poppy Seed Cake W Strawberry Rhubarb Sauce Recipes

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Indulge in a symphony of flavors with our delightful Lemon Poppy Seed Cake adorned with a luscious Strawberry Rhubarb Sauce. This classic pairing is elevated with a moist and fluffy cake batter infused with the vibrant zest of lemon and the nutty crunch of poppy seeds, creating a harmonious balance of sweet and tangy. The crowning glory is the homemade Strawberry Rhubarb Sauce, a vibrant tapestry of sweet strawberries and tart rhubarb, simmered to perfection and bursting with a medley of flavors. This irresistible cake, with its tender crumb and tantalizing glaze, promises an unforgettable culinary experience. For those seeking a vegan variation, we offer a dairy-free and egg-free version that retains the same delectable flavors and textures. Additionally, discover our gluten-free adaptation, catering to individuals with dietary restrictions, without compromising on taste. Dive into this delectable journey and treat your palate to a symphony of flavors with our Lemon Poppy Seed Cake and Strawberry Rhubarb Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. It's the perfect "company cake."

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield One 10-inch bundt cake, about 16 servings

Number Of Ingredients 15

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
¼ cup poppy seeds
1 cup low-fat buttermilk (see note)
Finely grated zest of 3 lemons (about 3 gently packed tablespoons)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
About 1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch Bundt pan with non-stick cooking spray and dust with sugar. Be sure the entire pan is coated (see note below).
  • In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
  • In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
  • Spoon the thick batter into the prepared pan and smooth the top with a rubber spatula. Bake for 65 to 75 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
  • While the cake cools, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • Invert the warm cake onto the rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour. When the cake is cool, carefully transfer it to a serving platter.
  • To make the glaze: stir the confectioners' sugar and lemon juice in a small bowl, mixing until completely smooth. Add more confectioners' sugar if necessary to make a thick, opaque glaze (it should be thicker than you'd think -- you want it the consistency of honey or molasses). Drizzle the glaze over the top of the cake, letting it drip down the sides. Let the glaze harden before slicing and serving the cake, about 15 minutes. The cake will keep nicely for 3 days if kept covered on the countertop.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 3 large lemons for this recipe
  • Note: As the recipe indicates, I grease the Bundt pan with nonstick cooking spray and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you'd prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker's Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Nutrition Facts : Calories 369, Fat 14 g, Carbohydrate 59 g, Protein 5 g, SaturatedFat 8 g, Sugar 40 g, Fiber 1 g, Sodium 158 mg, Cholesterol 66 mg

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Provided by Ina Garten

Categories     dessert

Time 3h45m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup buttermilk, shaken
1/3 cup poppy seeds (1.75 ounces)
Nonstick baking spray with flour, such as Baker's Joy
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/3 cup grated lemon zest, loosely packed (4 to 5 large lemons)
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup freshly squeezed lemon juice, divided
1 cup sifted confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
  • Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
  • Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
  • Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
  • For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

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.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE



Strawberry Rhubarb Lemon Upside Down Cake image

Number Of Ingredients 8

4 cups rhubarb, chopped
2 cups strawberries, chopped
1 cup sugar
1 (3 ounce) box strawberry jello
2 cups mini marshmallows
1 box lemon cake mix
Ice cream (optional)
Whipped cream (optional)

Steps:

  • Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON POPPY SEED POUNDCAKE



Lemon Poppy Seed Poundcake image

This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

Butter, for greasing pan
1 3/4 cup all-purpose flour, more for pan
Zest of 2 lemons
1 cup sugar
1/2 cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup extra-virgin olive oil
1 tablespoon poppy seeds
1/2 cup confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
  • In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
  • Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
  • Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
  • Use Fresh Ingredients: Fresh ingredients will give your cake the best flavor. If possible, use organic or locally-sourced ingredients.
  • Don't Overmix: Overmixing the batter can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the Cake Properly: Bake the cake at the correct temperature and for the correct amount of time. Use a toothpick to check if the cake is done. When you insert the toothpick into the center of the cake, it should come out clean.
  • Let the Cake Cool Completely: Before you frost or glaze the cake, let it cool completely. This will help to prevent the frosting or glaze from melting.

Conclusion:

This lemon poppy seed cake with strawberry rhubarb sauce is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, and the sauce is tart and tangy. With a few simple tips, you can easily make this cake at home. So next time you're looking for a special dessert, give this lemon poppy seed cake with strawberry rhubarb sauce a try. You won't be disappointed!

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