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Lemon Poppy-Seed Cake

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

Your rating: None Average: 3.8 (88 votes)

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.



READER'S COMMENT:
"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. "
Lemon Poppy-Seed Cake Recipe

Makes: 16 servings

Active Time:

Total Time:

Ingredients

Lemon Poppy-Seed Cake

  • 1 1/2 cups whole-wheat pastry flour, (see Note)
  • 1 cup all-purpose flour
  • 1/4 cup poppy seeds,toasted (see Tip)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk, (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

Lemon Glaze

  • 3/4 cup confectioners' sugar, plus more for dusting
  • 3 tablespoons lemon juice
  • 1 tablespoon water

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.

Tips & Notes

  • Make Ahead Tip: 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

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.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrates



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