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.
- For Cake:
- 1/4 cup poppy seeds
- 1 1/2 cups whole-wheat pastry flour (see Ingredient Notes)
- 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 Ingredient Notes)
- 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 Ingredient Notes)
- 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 Glaze:
- 3/4 cup confectioners' sugar, plus more for dusting
- 3 tablespoons lemon juice
- 1 tablespoon water
Preheat oven to 350 degrees F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
For Cake: 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.
For Glaze: Meanwhile, 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.
Whole-wheat pastry flour - This 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.
Buttermilk powder - 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.
Eggs - 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
211 calories; 5g total fat; 1g total saturated fat; 27mg cholesterol; 144mg sodium; 37g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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