Heart-Healthy Lemon Poppy-Seed Cake

Submitted by Chef Catherine Hofs

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

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 16

ingredients

• 1 1⁄2 cups whole wheat pastry flour
• 1 cup all-purpose flour
• 1⁄4 cup poppy seed
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup fat-free buttermilk
• 1⁄4 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 1⁄4 cups sugar

• FOR LEMON GLAZE

• 3⁄4 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

[luvcookn]

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.

 

[jessi_mcg]

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.