Cooking.com
Double Lemon-Poppy Seed Bundt Cake
/Source: © /EatingWell/ Magazine/
*Active Time:* 30 Minutes
*Total Time:* 1 Hour 15 Minutes *16 servings*
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The central cone in a Bundt cake pan ensures that a dense cake
batter--like the luscious buttermilk and lemon-flecked one here--cooks
evenly and thoroughly. We love that Bundt cakes don't demand
frosting--just let a sweet lemon glaze run over the warm cake and you've
got perfection.
*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
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.
*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.
Recipe reprinted by permission of © /EatingWell/ Magazine. All rights
reserved.
Nutrition Information
16 servings - Facts Per Serving:
*Calories:* 211 *Fat. Total:* 5g *Carbohydrates, Total:*
37g
*Cholesterol:* 27mg *Sodium:* 144mg *Protein:* 4g
*Fiber:* 2g *% Cal. from Fat:* 21% *Fat, Saturated:*
1g
©1998- 2012 Cooking.com <http://www.cooking.com>
--
*Ginny Butterfield
Cranberry Twp, PA
*
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