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A few months ago I was standing in the Tampa airport with my little boy waiting for our ride back to Pennsylvania. As you all probably know little boys get squirmy, crabby, and hungry when they have to wait for anything. So, I took my little traveler over to the Starbucks in the lobby and let him choose a treat. I think he had an oatmeal cookie or something of the like. I, on the other hand, had a lemon poppy seed slab. Yep, it was a called a “slab” and it was good. I’m so glad that I found this recipe so I can recreate that slab of lemony goodness 🙂
See what my friend Teresa Jacobson from Just A Pinch had to say about this recipe:
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??
Seriously? 195 calories? You’ve got to be kidding! This cake tastes way to yummy to be that low on the cals. Just another reason why I love this recipe.
2 c Gold Medal flour
3 Tbsp poppy seeds
2 tsp Clabber Girl baking powder
1 tsp baking soda
1/2 tsp Morton salt
1 large egg
1 1/4 c sugar (plus 1 t. for dusting the pan)
1 c Hiland buttermilk
3 Tbsp canola oil
1 Tbsp lemon juice
2 tsp lemon zest
1 tsp McCormick vanilla
1 c rhubarb, diced
1 pt strawberries, hulled and halved
2/3 c water
2/3 c sugar
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.
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