Don’t Leave It Out: Lemon Poppy Seed Cake

Cooking spray and flour for Bundt pan
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/3 cup poppy seeds
the zest from 1 lemon, finely chopped or grated
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cup sugar
4 large eggs
the juice from 1 large lemon
1 cup non-fat plain yogurt

1 cup confectioner’s sugar
1/2 cup lemon juice
2 tablespoons unsalted butter

Heat oven to 325 degrees F. Spray and flour Bundt pan and set aside. Whisk flours, poppy seeds, lemon zest, baking soda and salt in a bowl and set aside. Cream butter and sugar together in mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and yogurt and beat well. Beat in dry ingredient mixture until well-combined.

Transfer to Bundt pan, spreading batter evenly, and bake for 50 to 65 minutes or until cake tests done. Set pan, inverted, on a rack, to cool for 10 minutes. Turn out onto a platter to cool. While cake is cooling, prepare glaze: In a saucepan, heat sugar and lemon juice over low heat, stirring occasionally, until sugar is completely dissolved. (Tip: You can also do this in the microwave.) Stir in optional butter until well-incorporated. Pour over warm cake and cool completely. Can be left at room temperature for 24 hours, or refrigerated 2 days.

Note: Another experiment, hoping for a somewhat healthier version using whole wheat flour. Turned out great, except I’d like it a bit moister…. next time!

The only thing is, you probably shouldn’t leave it out, especially if you’ve got little hands and little hungry mouths just waiting to devour it!

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This is what happened to mine, even before I had a chance to glaze it.

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One thought on “Don’t Leave It Out: Lemon Poppy Seed Cake

  1. I love those fancy-shaped bundt pans–they’re usually around $30 but I found a silicone one at Walmart this week for $7. I’m so ready to make a pound cake now.

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