DOUBLE LEMON-POPPY SEED BUNDT CAKE
Steps:
- 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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Mackayla Doss
[email protected]This cake is the best lemon poppy seed cake I've ever had. I highly recommend it!
alberto Rivera
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Alberto Durazo
[email protected]I followed the recipe exactly and my cake turned out terrible. I don't know what went wrong.
Maurice Mcfarlane
[email protected]This cake was a disappointment. It didn't have much flavor and the texture was dry.
Mariska Williams
[email protected]I'm not a fan of poppy seeds, so I picked them out of the cake before I ate it. The lemon flavor was still very good, though.
Ali Hosseini
[email protected]I found this cake to be a bit dry. I think it would have been better if I had used a different recipe.
Namulawa Suleya
[email protected]This cake is a little too sweet for my taste, but I still enjoyed it. I think it would be perfect with a cup of coffee or tea.
Shyam Slc
[email protected]I wasn't sure how the lemon and poppy seed flavors would go together, but I was pleasantly surprised. This cake is delicious!
Ayman Mahmood Khalil Qadan
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's the perfect cake for any occasion.
Brady Peck
[email protected]This cake is a great make-ahead dessert. I often make it the day before I need it and it's still just as delicious.
SAGHARA_ BOY
[email protected]I love the way this cake looks when it comes out of the oven. The golden brown crust and the poppy seeds make it so inviting.
Donavan Ruiters
[email protected]This cake is the perfect combination of sweet and tart. The lemon glaze is the perfect finishing touch.
Pinky Pascall
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone raved about how delicious it was.
Muzamil Ali
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use my bundt pan to make it.
Sjsjjs Sjjss
[email protected]I'm not usually a fan of poppy seed cakes, but this one changed my mind. The lemon flavor really shines through, and the poppy seeds add a nice crunch.
Maroof Umar
[email protected]This cake was a huge hit at my dinner party! Everyone loved the bright lemon flavor and the moist, fluffy texture.