Heart-Healthy Lemon Poppy-Seed Cake

Chef Catherine Hofstad's Note:

This recipe comes from the May/June 2008 Eating Well magazine. It is low calorie and low fat.

• Total Time: 1 hrs 15 mins
• Prep Time: 35 mins
• Cook Time: 40 mins

Ingredients:

Servings: 16

• 1 ½ cups whole wheat pastry flour
• 1 cup all-purpose flour
• ¼ cup poppy seed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fat-free buttermilk
• ¼ 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 ¼ cups sugar

FOR LEMON GLAZE

• ¾ 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.

Reviews

[luvcook'n]

This is a lovely cake! I had to make one change...due to what was on hand. I didn't have the ww pastry flour...so I sifted out most of the bran from regular ww flour. It not a sweet cake...which we like. I will be making this again. Thank you for sharing.

[smellyvegetarian]

This came out really well, and it was enjoyed by all at a get-together with friends. I used oat flour for some of the AP, and did cut the sugar back a smidge. I even loved it and I'm not typically a huge fan of poppy seeds...DH is and I'm glad I decided to make it for him since I thought it was great LOL. Made for Zaar Cookbook Tag.