Tuesday, October 18, 2016

Lemon Poppy Seed Bundt Cake

I posted a cake recipe last week, and I'm posting another one today! Can you tell that I love cake?

If you love cake, lemons and poppy seeds too, then you should make this cake and shove it in your pie cake hole. Then let your taste buds celebrate.


  • 1 1/2 cups whole wheat pastry flour
  • 1 cup white flour
  • 1/4 cup poppy seeds, toasted
  • 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
  • 2 Tbsp. lemon zest
  • 2 Tbsp. lemon juice
  • 2 eggs, room temperature
  • 2 egg whites, room temperature
  • 1 1/4 cups sugar
  • 3/4 cup powdered sugar
  • 3 Tbsp. lemon juice
  • 1 Tbsp. water

  1. Grease and flour a 10 inch/12 cup Bundt pan.
  2. Preheat oven to 350.
  3. Whisk the flours, seeds, baking powder, soda and salt in a bowl. Set aside.
  4. Mix the buttermilk, oil, vanilla, lemon zest and lemon juice together. Set aside.
  5. In an electric mixer, beat the eggs, egg whites and sugar together for about five minutes, or until pale and thickened.
  6. Alternate between the dry ingredients and the liquid ingredients, adding them to the eggs/sugar.
  7. Pour the batter into the Bundt pan and make the top even.
  8. Bake for about 35 to 40 minutes, or until a toothpick comes out clean (and the cake springs back after being touched).
  9. Pull the cake out of the oven, allow it to cool for 5 minutes, and then turn it onto a rack.
  10. While the cake is cooling, make the glaze. Mix the powdered sugar with the lemon juice and water.
  11. Poke holes in the cake (about 1 inch deep) and then spread the glaze over the cake with a pastry brush.
  12. Allow the cake to cool.
  13. Enjoy!

Recipe adapted from EatingWell.


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