Lemon Poppy Seed Bundt Cake
Mar. 23rd, 2008 02:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osodecanelaIngredients:
1/4 cup poppy seeds
1 1/2 cup whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
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
2 large egg whites, at room temperature
1/4 cup sugar
LEMON GLAZE
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons lemon juice
1 tablespoon water
Preheat oven to 350*F. Coat a 10-inch (12-cup)nonstick Bundt pan, with cooking spray and dust with flour (or use cooking spray with flour).
Toast poppy seeds in a small dry skillet over med. heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer plate to a plate to cool. (this was original to the recipe - I generally don't toast the poppy seeds)
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 in a large bowl with electric mixer on high speed until thickened and pale, about 5 minutes.
With a rubber spatula, fold the dry ingredients into the egg mixture 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 toot pick 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 confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Using a skewer, poke 1-inch-deep holes allover the cake. Using a pastry brush, coat the warm cake with the glaze. Let cool completely, about 2 hours.
1/4 cup poppy seeds
1 1/2 cup whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
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
2 large egg whites, at room temperature
1/4 cup sugar
LEMON GLAZE
3/4 cup confectioners' sugar, plus more for dusting
3 tablespoons lemon juice
1 tablespoon water
Preheat oven to 350*F. Coat a 10-inch (12-cup)nonstick Bundt pan, with cooking spray and dust with flour (or use cooking spray with flour).
Toast poppy seeds in a small dry skillet over med. heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer plate to a plate to cool. (this was original to the recipe - I generally don't toast the poppy seeds)
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 in a large bowl with electric mixer on high speed until thickened and pale, about 5 minutes.
With a rubber spatula, fold the dry ingredients into the egg mixture 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 toot pick 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 confectioners' sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Using a skewer, poke 1-inch-deep holes allover the cake. Using a pastry brush, coat the warm cake with the glaze. Let cool completely, about 2 hours.
