Lemon Poppy Seed Bundt Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe from wailana yoga is unbeatable...there is nothing you can do wrong when there is lemon involved haha :P Ingredients:
1 1/4 cups raw sugar or 1 1/4 cups granular fructose |
1/3 cup safflower oil |
1 1/4 cups milk |
1/4 cup fresh lemon juice |
1 tablespoon lemon rind, finely grated |
3 cups unbleached white flour |
2 tablespoons egg substitute, powder |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2 1/2 tablespoons poppy seeds |
2 cups sifted confectioners' sugar |
1 teaspoon lemon rind, finely grated |
2/3 cup fresh lemon juice |
2 tablespoons milk |
Directions:
1. Preheat the oven to 350°F.
2. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
3. In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
4. Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
5. Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.
6. Makes 16 slices.
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