Lemon Poppy-Seed Cake (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Lemon Poppy-Seed Cake

http://www.eatingwell.com/recipes/lemon_poppy_seed_cake.html

From EatingWell:  May/June 2008, Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), The EatingWell Diabetes Cookbook (2005)

We love that Bundt cakes don't demand frosting—just let a sweet lemon glaze run over the poppy-seed cake and you've got perfection.

16 servings | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Lemon Poppy-Seed Cake

Lemon Glaze

Preparation

  1. 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).
  2. 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.
  3. Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Per serving : 215 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 27 mg Cholesterol; 38 g Carbohydrates; 5 g Protein; 2 g Fiber; 146 mg Sodium; 70 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrates

Tips & Notes