Double Lemon-Poppy Seed Bundt Cake
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  • 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.



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