Photographer: Lemon Poppy-Seed Cake
Publish Date: 2008-10-01
Yield: 16 servings
Total Time: 1 1/4 hours
Prep Time: 30 minutes
To Make Ahead: Equipment: 10-inch (12-cup) Bundt pan, preferably nonstick
We love that Bundt cakes dont demand frostingjust let a sweet lemon glaze run over the poppy-seed cake and youve got perfection.
Double Lemon-Poppy Seed Bundt Cake
- 1/4 cup poppy seeds
- 1 1/2 cups whole-wheat pastry flour, (see Ingredient note)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, or equivalent buttermilk powder (see Tip)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 large eggs, at room temperature (see Tip)
- 2 large egg whites, at room temperature
- 1 1/4 cups sugar, or 1/2 cup plus 2 tablespoons Splenda Sugar Blend for Baking
- 3/4 cup confectioners' sugar, plus more for dusting
- 3 tablespoons lemon juice
- 1 tablespoon water
- Preheat oven to 350°F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
- Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
- Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
- Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
- To prepare glaze: Sift 3/4 cup confectioners sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners sugar.
Recipe Tips & Notes:
- Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in the freezer. Sources: Available in large supermarkets and in natural-foods stores, and from King Arthur Flour, (800) 827-6836, bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, bobsredmill.com.
- Tips: Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
- No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
- To bring cold eggs to room temperature quickly, place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
- To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
Per serving: 215 calories; 6 g fat (1 g saturated fat, 2g mono unsaturated fat); 27 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 146 mg sodium; 70 mg potassium
Exchanges: 2 1/2 other carbohydrates
Carbohydrate Servings: 2 1/2
- Degree of Difficulty
- Special Health Consideration(s)
- Low Sat Fat
- Diabetes Appropriate
- Heart Healthy
- Low Sodium
- Low Calorie
- Healthy Weight
- Seasons & Occassions
- Bridal Shower
- Baby Shower
- Super Bowl
- Fourth of July
- Main Ingredient(s)
- Dairy & Soy
- Hand Mixer
- Dish Type(s)
- Desserts, Cakes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.