Lemon Poppy Seed Cake
Ingredients
The cake
-
1½
cups
all-purpose flour
-
1½
cups
white whole wheat flour
-
1
tablespoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
granulated sugar
-
Zest of 5
medium lemons
lemon zest
-
10
tablespoons
unsalted butter, melted and cooled
-
3
large
eggs
-
1¼
cups
low-fat buttermilk
-
⅔
cup
whole milk Greek yogurt
-
½
cup
freshly squeezed lemon juice
-
¼
cup
honey
-
1
teaspoon
vanilla extract
-
¼
teaspoon
almond extract
-
3
tablespoons
poppy seeds
The lemon soak
-
½
cup
granulated sugar
-
½
cup
freshly squeezed lemon juice
The lemon glaze
-
1
cup
powdered sugar
-
1½
tablespoons
freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F and prepare a bundt pan.
- Mix the dry ingredients in a bowl.
- Rub lemon zest into the sugar, then add wet ingredients and mix well.
- Combine wet and dry ingredients, then fold in poppy seeds.
- Pour the batter into the bundt pan and bake until golden and a toothpick comes out clean.
- Cool the cake in the pan for a few minutes, then invert onto a wire rack.
- Prepare the lemon soak by heating lemon juice and sugar until dissolved.
- Spoon the soak over the cake and let it sit for 30 minutes.
- Make the glaze and drizzle it over the cooled cake before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
389
Total fat
12g
Total carbohydrates
64g
Total protein
8g
Sodium
20mg
Cholesterol
73mg
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