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Double Lemon-Poppy Seed Bundt Cake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  16 servings
The central cone in a Bundt cake pan ensures that a dense cake batter--like the luscious buttermilk and lemon-flecked one here--cooks evenly and thoroughly. We love that Bundt cakes don't demand frosting--just let a sweet lemon glaze run over the warm cake and you've got perfection.
RECIPE INGREDIENTS
For 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
For Lemon glaze:
3/4 cup  confectioners' sugar, plus more for dusting
3 tablespoons  lemon juice
1 tablespoon  water

You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 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.


Ingredient Note:  Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Double Lemon-Poppy Seed Bundt Cake Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).


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.


Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and the poppy seeds in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.


Beat eggs, egg whites and sugar (or Splenda) 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 on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack.


Meanwhile, 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 reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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 Lemon Cakes
 Beautiful Bundt Cakes
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Nutrition Facts per Serving
Yield:   16 servings
Calories: 211
Fat. Total: 5g
Protein: 4g
Carbohydrates, Total: 37g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 27mg
Sodium: 144mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: James, OK Reviewed: 02/24/2011
Lemonlicious
I love the flavor and moistness of this cake. It has to be one of my favorite lemon cakes of all time.
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