Lemon Poppy Seed Bundt Cake
This is a great summer/spring time treat with only 178 calories per serving
This is a great summer/spring time treat with only 178 calories per serving
- 1 tsp lemon juice
- 2 cups all purpose flour
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 1 cup powdered sugar
- 1/2 cup butter softened
- 2 tsp vanilla
- 1/4 tsp salt
- 1 cup granulated sugar
- for cake:
- 1 egg at room temp
- 2 egg whites room temp
- 3/4 cup milk preferably low fat
- 2 tbsp poppy seeds
- 1 tbsp lemon or orange peel grated
- 1/2 tsp lemon juice
- for glaze:
- Carbohydrate 54.3857104802193 g
- Cholesterol 26.8975 mg
- Fat 6.68835700909926 g
- Fiber 0.69413035281179 g
- Protein 3.12352120943409 g
- Saturated Fat 3.81273540226825 g
- Serving Size 1 1 Serving (72g)
- Sodium 59.5173338195903 mg
- Sugar 53.6915801274075 g
- Trans Fat 0.541778464433429 g
- Calories 287 calories
Step-by-step
- Preheat the oven to 350 degrees. And grease liberally your bundt pan, it can very easily get stuck if you just forget one spot.
- Beat together the sugar, butter, egg, and egg whites in a large bowl with an electric mixer until well blended. Then add the milk and vanilla, again mix until well blended.
- Add flour. poppy seeds, lemon or orange peel, lemon juice, baking powder, and salt. Beat until smooth, this may take about 2 minutes.
- Pour batter into prepared pan. Bake 30 minutes or until toothpick comes out clean.
- Let cake rest 5-10 minutes before gently loosening cake from pan and turn over onto wire rack. Let cool completely.
- In a small bowl mix together the milk, vanilla, and lemon juice.
- With electric mixer add the powdered sugar and beat to combine.
Allowing the baked cake to rest in the pan for precisely five to ten minutes before inversion prevents the delicate crumb from fracturing against the metal. Spring baking relies heavily on fresh citrus availability, and grating whole lemons yields far superior aromatic oils compared to bottled alternatives. When adapting baking formulas to different pan sizes, volume calculations matter far more than weight conversions because batter depth alters thermal transfer rates significantly. A standard bundt pan requires a generous application of softened butter to every crevice, ensuring the intricate fluting releases cleanly without tearing the delicate exterior structure.
- Judge structural readiness by inserting a wooden pick directly into the thickest part of the ring; it must emerge completely free of wet batter while retaining a few moist crumbs.
- Maintain room temperature for the egg and egg whites before mixing to prevent the softened butter from solidifying upon contact.
- Scale quantities proportionally by volume when shifting to smaller molds, filling each cavity no higher than two-thirds to allow proper upward expansion during the thirty-minute bake at 350 degrees Fahrenheit.
Cooling the cake entirely on a wire rack permits air circulation underneath, preventing condensation from softening the bottom crust. Applying the powdered sugar glaze only after complete thermal dissipation ensures the citrus topping sets into a clean, opaque finish rather than melting into the crumb.
