Healthy Lemon Poppyseed Cake Recipes

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
• Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
• Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
• Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

HEALTHY LEMON POPPYSEED CAKE

Steps:

• Preheat your oven to 375 degrees Fahrenheit. Spray an 8x4" loaf pan with cooking spray and line one way with parchment paper.
• In a small bowl, whisk together the whole wheat pastry flour, erythritol, protein powder, poppyseeds, baking powder, baking soda, and salt.
• In a large bowl, whisk together the applesauce, yogurt, eggs, and oil. When smooth, whisk in the lemon zest, stevia extract, butter flavor, and vanilla extract.
• Dump the dry ingredients over the wet ingredients and whisk together JUST until everything is incorporated.
• Transfer batter into the prepared loaf pan and bake for ~40 minutes, or until the surface of the cake springs back when tapped. Let cool slightly in the pan, then transfer to a wire cooling rack to cool completely. Slice and serve!

LEMON POPPYSEED CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
• In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
• Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.

HEART-HEALTHY LEMON POPPY-SEED CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
• Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
• To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.