LEMON BUNDT CAKE WITH POPPY SEEDS
Because this is made with whole wheat flour and honey it doesn't look like most white fluffy poppy seed cakes; it's dark and golden, with a wonderful moist texture plus the slight crunch of the poppy seeds (which are another good luck food, at least in Poland). The formula is much the same as the one I used for my walnut apricot Bundt cake modeled on Peter Reinhart's formulas for quick breads and muffins, with ricotta standing in for some of the buttermilk.
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, cakes, dessert
Time 1h35m
Yield 1 generous ring, 20 to 24 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Brush a Bundt pan with melted butter and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, ricotta, melted butter, honey, lemon extract and vanilla.
- If using a stand mixer, fit with paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of the bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in lemon zest and poppy seeds.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 164 milligrams, Sugar 7 grams, TransFat 0 grams
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Raqeeb Anjum
[email protected]I can't wait to try this recipe!
danish sajan
[email protected]This cake is a keeper! I'll definitely be making it again.
Sanjay Rajbansi
[email protected]I've never made a bundt cake before, but this recipe was so easy to follow. The cake turned out moist and fluffy, and the lemon flavor was just right.
Briceidy Olivo
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and even just because.
rahul mia
[email protected]I thought the glaze was a bit too sweet, but overall the cake was very good.
Sad Omar's Faruk King
[email protected]The cake was a little too dense for my taste, but the lemon flavor was spot on.
Andi Mc
[email protected]This was my first time making a bundt cake and it came out perfect! The instructions were easy to follow and the cake was delicious.
Ghulam qamar
[email protected]I love the combination of lemon and poppy seeds. This cake was moist and flavorful, and the glaze added a touch of sweetness.
CHEMISTO OLIVE
[email protected]This cake was a breeze to make and turned out beautifully. The glaze gave it a lovely shine and the poppy seeds added a nice texture.
Tessie Andersen
[email protected]I've never been a fan of poppy seeds, but this cake changed my mind. The subtle crunch and nutty flavor added a wonderful dimension to the light and fluffy lemon cake.
Michael Negash
[email protected]This lemon bundt cake with poppy seeds was an absolute delight! The zesty lemon flavor perfectly complemented the nutty poppy seeds, resulting in a moist and flavorful cake that was a hit with my family and friends.