Monday, January 21, 2013

#BundtaMonth : Lemon Poppy Seed Bundt Cake


I was surfing the net for a lemon poppy seed bundt cake and this recipe  from TLC caught my eye.  Curious about the the recipe as it called for more egg whites, as well as the method, I set off to try.  After adding in the milk and vanilla, the batter curdled and I had to quickly add in flour to absorb the moisture.   I was quite dubious about the taste and texture of this cake then.  As I've brushed on lemon glaze I waited patiently till the next day before I could cut it up..........


 




Not the least bit disappointed ...... because the cake turned out moist although a bit dense but it was crunchy and tangy ..... full of lemony oomph!

Recipe for Lemon Poppy Seed Bundt Cake  (adapted from TLC with modifications)


    Ingredients

    • 4 oz caster sugar (reduced from 8 oz)     
    • 4 oz butter
    • 1 egg
    • 2 egg whites
    • 3/4  cup low fat milk
    • 2 tsp vanilla
    • 8 oz plain flour
    • 2  tsp baking powder
    • 1/8  tsp salt
    • 2  Tbsp poppy seeds, lightly toasted
    • 1  Tbsp grated lemon peel
    Lemon Glaze -  3 Tbsp freshly squeezed lemon juice + 4  Tbsp sugar.  Mix together till sugar has dissolved.
    Method
    1. Sift plain flour with baking powder and salt, set aside.
    2. Beat sugar, egg, egg whites and butter till well blended.
    3. Add in the milk and vanilla.  (Batter will curdle at this juncture).
    4. Fold in sifted flour, lemon peel and poppy seeds.  Mix well, scraping from the bottom and sides of the mixing bowl.
    5. Pour batter into a greased and flour dusted 8 cup Bundt pan. 
    6. Bake in a preheated oven @ 180 deg C for 35 to 40 mins.  Test with a skewer till it comes out clean.
    7. Remove cake from the oven, poke holes and brush with the lemon zyrup.  Leave cake in the pan for 10 mins. before unmoulding the cake onto a serving plate.
    8. Brush the cake with the remaining lemon syrup while the cake is still warm.
    Note :  This cake is best served the next day.
               






27 comments:

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  1. Hi Cheah
    Your bundt cake is so perfect baked....no even any slight flaws! This bundt pan is beautiful. Lemon and poppy seeds are combination together.

    ReplyDelete
  2. Very pretty bundt cake. Nice clicks too.

    ReplyDelete
  3. Hi Cheah, your bundt cake look so pretty. Very well bake,love the moist texture. Great to go with coffee.

    Have a nice day.

    ReplyDelete
    Replies
    1. Yes, good to pair with coffee or tea. You have a great week too!

      Delete
  4. Hi Cheah, I really love your cake mould. The cake looks good too. Is it a must to use a Bundt mould for this cake?

    ReplyDelete
    Replies
    1. No, you can use a square cake pan if you wish. But then you just brush on the lemon glaze on the surface. If you want to prick holes, you'll need to overturn it and do so on the base.

      Delete
  5. Lemon poppy seed muffins are my favorite - I've never made them at home before - weird question, where do you buy poppy seeds? With all the other seasonings??

    ReplyDelete
    Replies
    1. Hi, I get almost all my baking ingredients from Intrico, at Ipoh Garden, Ipoh.

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    2. in most super markets - in with the spices

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    3. In most supermarkets in with the spices.:-)

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  6. Wow! What a lovely looking bundt cake! I love it!

    ReplyDelete
  7. What a gorgeous cake, Cheah! I love the bundt pan you used. Lemon and poppy seed is an irresistible combination! Thanks for baking along with us for BundtaMonth :)

    ReplyDelete
    Replies
    1. Thank you. I'm glad to be able to bake along with you for BundtaMonth!

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  8. Cheah,
    You baked your bundt cake so well.
    The cake turn out to be so beautiful.
    This is good to go with a cuppa of hot earl grey tea :D
    mui

    ReplyDelete
  9. Wow! This is a lovely lemony bundt cake! Simply gorgeous! ;)

    ReplyDelete
  10. Any thing lemony is good cos it is refreshing.and helps to lessen my guilt of eating cakes... hehe...

    ReplyDelete

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