Heart-Healthy Lemon Poppy-Seed Cake |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This recipe comes from the May/June 2008 Eating Well magazine. It is low calorie and low fat. Ingredients:
1 1/2 cups whole wheat pastry flour |
1 cup all-purpose flour |
1/4 cup poppy seed |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup fat-free buttermilk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2 tablespoons lemon zest, freshly grated |
2 tablespoons lemon juice |
2 large eggs, at room temperature |
2 large egg whites, at room temperature |
1 1/4 cups sugar |
3/4 cup confectioners' sugar, plus more |
confectioners' sugar, for dusting |
3 tablespoons lemon juice |
1 tablespoon water |
Directions:
1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
2. 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.
3. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
4. Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
5. 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.
6. 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 for 5 minutes, then turn out onto a wire rack.
7. To prepare the glaze: Sift 3/4 cup confectioner's 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 glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.
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