LEMON BUNDT CAKE WITH POPPY SEEDS
Because this is made with whole wheat flour and honey it doesn't look like most white fluffy poppy seed cakes; it's dark and golden, with a wonderful moist texture plus the slight crunch of the poppy seeds (which are another good luck food, at least in Poland). The formula is much the same as the one I used for my walnut apricot Bundt cake modeled on Peter Reinhart's formulas for quick breads and muffins, with ricotta standing in for some of the buttermilk.
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, cakes, dessert
Time 1h35m
Yield 1 generous ring, 20 to 24 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Brush a Bundt pan with melted butter and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, ricotta, melted butter, honey, lemon extract and vanilla.
- If using a stand mixer, fit with paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of the bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in lemon zest and poppy seeds.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 164 milligrams, Sugar 7 grams, TransFat 0 grams
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[email protected]I'm allergic to poppy seeds, so I substituted chia seeds instead. The cake still turned out great!
Asim Nazeer
[email protected]This cake is a great way to use up leftover lemons.
tanjim tabassum
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved it.
Malik Ahsan
[email protected]This cake is a bit too sweet for my taste, but I still enjoyed it.
Romesh Das
[email protected]I'm not a baker, but this recipe was easy to follow and my cake turned out great! I'll definitely be making it again.
Zakhmi Malang
[email protected]I made this cake for my daughter's birthday and she loved it! It was the perfect cake for a special occasion.
Nawaz TV
[email protected]This cake is so moist and flavorful! I love the combination of lemon and poppy seeds.
Muhammad naeem hiswana
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
RAMKIZ DMS TELLORING
[email protected]This cake was a bit too dense for my taste, but the flavor was still good.
Rayhan Khandaker
[email protected]I'm not a big fan of poppy seeds, but I really enjoyed this cake. The lemon flavor is so refreshing and the poppy seeds add a nice crunch.
Wilfred Mwirigi Gitonga
[email protected]This is my new go-to lemon bundt cake recipe. It's so easy to make and always turns out perfect.
Evangeline Higgins
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the moist texture and the zesty lemon flavor.
Ellyssa Rose
[email protected]This lemon bundt cake with poppy seeds is a delightful treat! The combination of lemon and poppy seeds creates a wonderfully light and flavorful cake that is perfect for any occasion.