Description
A delightful dessert that combines zesty Meyer lemon and nutty poppy seeds with tangy rhubarb compote, creating a visually stunning and flavorful cake perfect for celebrations.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons poppy seeds
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon Meyer lemon zest
- 1/4 cup Meyer lemon juice
- 1 cup buttermilk
- 2 cups chopped fresh rhubarb
- 1/3 cup honey or sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Meyer lemon juice
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 tablespoon heavy cream
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In another mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- For the compote, combine rhubarb, honey, thyme, lemon juice, and vanilla in a saucepan over medium heat. Simmer for 10–12 minutes until the rhubarb is soft and syrupy. Let it cool.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, cream, and salt. Beat until fluffy.
- To assemble the cake, spread frosting between the layers, adding spoonfuls of compote if desired. Frost the top and sides of the cake. Garnish with extra thyme or lemon zest, if desired.
Notes
Make sure your ingredients are at room temperature for the best texture. Don’t skip cooling the cakes completely before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Meyer lemon, poppy seed cake, rhubarb compote, layer cake, dessert recipes