Lemon Poppy-Seed Bundt Cake
Prep: 30 | Total Time: 75
a.. 1 1/2 cups whole-wheat pastry flour
b.. 1 cup all-purpose flour
c.. 1/4 cup poppy seeds, toasted
d.. 1 1/2 teaspoons baking powder
e.. 1/2 teaspoon baking soda
f.. 1/4 teaspoon salt
g.. 1 cup buttermilk
h.. 1/4 cup canola oil
i.. 1 teaspoon vanilla extract
j.. 2 tablespoons lemon zest, freshly grated
k.. 2 tablespoons lemon juice
l.. 2 large eggs, at room temperature
m.. 2 large egg whites, at room temperature
n.. 1 1/4 cups sugar
o.. 3/4 cup confectioners' sugar, plus more for dusting
p.. 3 tablespoons lemon juice
q.. 1 tablespoon water
Instructions
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.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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