Skip to main content
logo
Food Advertising by

#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.
               




Comments

  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. WOW! I love this bundt cake. So pretty and sounds so wonderful with lemon flavour.

    ReplyDelete
  6. 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.

      Delete
    2. in most super markets - in with the spices

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

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

    ReplyDelete
  8. 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!

      Delete
  9. Lemon and poppy seeds are always a good combo, i should have bought the packet of poppy seeds the other day when i was at the baking shop, then i could have made this..hmmm

    ReplyDelete
  10. 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
  11. Wow! This is a lovely lemony bundt cake! Simply gorgeous! ;)

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

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …