IE 11 is not supported. For an optimal experience visit our site on another browser.

Lemon cake with rhubarb and strawberry compote and lemon cream

RATE THIS RECIPE
(0)

Ingredients

For cake:
  • 1/2 pound butter at room temperature
  • 1 1/2 cup sugar
  • 2 1/2 cup ap flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon eggs
  • 3 tablespoon egg yolks
  • 1 cup buttermilk
For lemon cream:
  • 1/2 pound butter at room temperature
  • 1 1/2 cup sugar
  • 2 1/2 cup ap flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon eggs
  • 3 tablespoon egg yolks
  • 1 cup buttermilk
  • 1 cup plus 1 tablespoons sugar
  • 1/2 cup fresh lemon juice
  • 4 cup large eggs
  • 1 tablespoon finely grated lemon peel
  • 10 tablespoon (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
For rhubarb compote:
  • 1/2 pound butter at room temperature
  • 1 1/2 cup sugar
  • 2 1/2 cup ap flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon eggs
  • 3 tablespoon egg yolks
  • 1 cup buttermilk
  • 1 cup plus 1 tablespoons sugar
  • 1/2 cup fresh lemon juice
  • 4 cup large eggs
  • 1 tablespoon finely grated lemon peel
  • 10 tablespoon (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 cup 1/2-inch-wide pieces fresh rhubarb, woody ends discarded
  • 3/4 cup sugar
  • 1/4 cup water
  • 3 cup fresh strawberries, hulled, halved
  • 2 tablespoon chopped fresh mint

Preparation

Baking Directions:

For cake:Mix together butter and sugar in a stand mixer and cream until light and fluffy.

  Add the eggs, one at a time until incorporated.

  Fold in remaining ingredients taking care not to over mix.

Pour the batter into prepared pan and bake for 30 to 35 minutes at 350.For lemon cream:Combine 1 cup sugar, lemon juice, 4 eggs, egg yolk, and lemon peel in a heavy medium saucepan and whisk to blend.

Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes.

Cool slightly for about 10 minutes and transfer to blender.

With the blender running on high, add the butter in small increments until well-blended and glossy.

Pour mixture through strainer into medium bowl.

Chill mixture until ready to plate.

For rhubarb and strawberry compote:Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat.

Bring to simmer, stirring until sugar dissolves, about 2 minutes.

Simmer gently until rhubarb is tender but still holding together, stirring occasionally for about 5 minutes.

Stir in strawberries and cook out for an additional minute until berries just begin to soften.

Transfer to bowl and stir in mint.

Chill until cold.

To assemble:This dish can be plated just as is with a square of lemon cake, curd and topped with the compote, or layered in a trifle glass.