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

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!

Mixed Fruit Bread ~ 杂果面包

Homemade bread is always more nutritious than those bought from the supermarkets.  For one I don't add any bread improver or preservatives to my bread making.  Store bought ones may be fresh but they have loads of preservatives added to prolong their shelf life.  When I make bread I can control the ingredients that I want to put into my bread and I can customise the flavour and I find that kneading the dough can be quite therapeutic too! Mixed Fruit Bread  ~    杂果面包 Ingredients 290 gm high protein flour 10 gm wholemeal flour 30 gm sugar 3.1/2 tsp milk powder 18 gm butter (cubed) 1 tsp seasalt 100 gm dried mixed fruits (I used cranberries, sultanas and golden raisin) 1 whole egg beaten wtih 1/2 tsp water, for egg wash 1/8 to 1/4 tsp cinnamon  (optional) 2 tsp dry yeast             ) 170 ml warm water     )  Yeast mixture 1 Tbsp sugar               ) Method Add yeast and sugar to warm water, stir and let it set for about 5 to 8 mins. till foamy. In a mixing bowl of a stand mixer, add

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.