Lemon Poppy Seed Bundt Cake
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
16 slices
ingredients
-
Batter
- 1 1⁄4 cups raw sugar or 1 1/4 cups granular fructose
- 1⁄3 cup safflower oil
- 1 1⁄4 cups milk
- 1⁄4 cup fresh lemon juice
- 1 tablespoon lemon rind, finely grated
- 3 cups unbleached white flour
- 2 tablespoons egg substitute, powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 1⁄2 tablespoons poppy seeds
-
Glaze
- 2 cups sifted confectioners' sugar
- 1 teaspoon lemon rind, finely grated
- 2⁄3 cup fresh lemon juice
- 2 tablespoons milk
directions
- Preheat the oven to 350°F.
- Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
- In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
- Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.
- Makes 16 slices.
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