Tuesday, November 10, 2009

Recipe of the Week: Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

1 1/2 cups whole wheat pastry flour
3 Tbs poppy seeds
1 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp. salt
3/4 cup low fat lemon yogurt
2 lemons, zest grated and juiced to create 3-4 Tbs juice
2 Tbs canola oil
1/2 Tsp. vanilla extract
2 large eggs
1/2 cup granulated sugar
Preheat oven to 350 degrees
Prepare fluted bundt pan with baking spray with flour, or brush pan with solid vegetable shortening and dust with flour.
In large mixing bowl combine flour, seeds,baking powder,baking soda, salt. Set aside. In another bowl combine yogurt, oil, lemon zest, lemon juice and vanilla.
In large bowl beat the eggs on medium-high until lemon colored, abut 2 minutes.
Gradually add the sugar over a period of 3 minutes.
Alternating, add the flour mixture and the yogurt mixture, ending with the flour mixture.
Once blended mix for an extra 30 seconds.Pour batter into prepared pan.
Bake for 35 to 40 minutes or until cake begins to come away from sides of pan and a toothpick inserted in cake comes out clean. Remove from oven and set on rack to cool. Invert onto serving plate. Dust with powdered sugar.

Makes 8 servings.



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