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Double Lemon-Poppy Seed Bundt Cake

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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

Details

Preparation time 30mins
Cooking time 75mins
Adapted from cooking.com

Preparation

Step 1

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.





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