Whole Wheat Lemon Poppy Seed Cake

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A classic cake recipe you have to try!

 

Ingredients for the cake:

  • 1 ½ cups whole-wheat pastry flour
  • ¼ cup poppy seed (toasted)
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 large eggs
  • 2 large egg whites
  • 1 ¼ cups sugar

Ingredients for the lemon glaze:

  • ¾ cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon water

 

Directions for making the cake:

Preheat oven to 350°F.

 

Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).

 

Add whole wheat pastry flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and mix well.

 

Whisk together buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.

 

Beat eggs, egg whites and sugar 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 wood stick 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.

 

Directions for making the glaze:

Sift ¾ cup powdered sugar into a small bowl, stir in 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.

 

Before serving, set the cake on a serving plate and dust with powered sugar.

 



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