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.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).

    Advertisement
  • 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.

Tips

Equipment: 10-inch (12-cup) Bundt pan, preferably nonstick

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.

Nutrition Facts

215 calories; 5.4 g total fat; 24 mg cholesterol; 159 mg sodium. 38 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/22/2012
Delicious This was a very easy recipe to put together. I brought it to a friend's house and even the kids liked it! I think I would add more lemon juice next time I found myself wanting more of the tart flavor. Also to help with portion control the glaze could be drizzled over each individual piece instead of the whole thing. I will definitely make this again! Pros: Easy to make Cons: Could use more lemon flavor Read More
Rating: 2 stars
12/14/2011
It sounded look a good idea but when I saw the lack of amount of fat in this cake I kind of suspected it wouldn't be how I like it. But I figured with the buttermilk I could just bump up the oil to 1/3 cup and all would turn out well. Not so. Also not as much lemon flavor as I'd like in the cake by itself. I even added extra extract but still not enough. Thanks for posting but I'm just going to stick to my usual lemon and just add poppy seeds when I crave them. Read More
Rating: 5 stars
12/03/2011
This recipe is AWESOME. I used a bit more lemon juice substituting some of the buttermilk because I wanted lots of tartness. My finance said that was the BEST cake I ever made. He could eat the whole thing in one setting! Read More
Advertisement
Rating: 5 stars
10/30/2011
Just made 22 mini lemon poppyseed bundt cakes and they're delish! I used meyer lemons. They're not overly sweet and the lemon flavor isn't too tart. The cakes really need the glaze because they're not very impressive without it. Read More
Rating: 4 stars
10/29/2011
Great base recipe I got a wild hair and decided to make this into a coconut pineapple bundt cake. I cut the poppyseeds out used coconut milk instead of buttermilk subbed 1 t. coconut extract for the lemon juice & rind and added a streusel of 1c chopped pineapple mixed with a teaspoon of vanilla bean paste. Then mixed coconut milk and pineapple juice with powdered sugar for the glaze. Tasty and summery! Pros: Moist tasty balanced Read More