Double-Lemon Poppy Seed Bundt Cake

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2 5-star reviews

"sour milk": mix 1 tbsp lemon juice or vinegar to 1 cup milk.

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.

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  • 16

Ingredients

  • For Lemon glaze:
  • 1/4 cup poppy seeds
  • 1 1/2 cups whole-wheat pastry flour (see note)
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 2 tbsp freshly grated lemon zest
  • 2 tbsp lemon juice
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 1/4 cups sugar or 1/2 cup+2 tbsp Splenda
  • 3/4 cup confectioners' sugar, plus more for dusting
  • 3 tbsp lemon juice
  • 1 tbsp water

Preparation

Step 1

1. Preheat oven to 350F. Coat a 10" Bundt pan with cooking spray and dust with flour (or use cooking spray with flour).

2 Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3-4 mins. Transfer to a plate to cool.

3. 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.

4. 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 mins.

5. 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.

6. Bake the cake 35-40 mins. Let cool in the pan on a wire rack for 5 mins. Loosen the edges and turn the cake out onto the rack.

7. 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" 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.

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