Lemon Bundt Cake With Poppy Seeds
- Total Time
- About 1 hour 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 383grams / about 3 cups whole wheat flour
- ¾teaspoon fine sea salt
- 1tablespoon baking powder
- 1¼teaspoons baking soda
- 145grams / 5 ounces / 1¼ sticks unsalted butter, melted
- ½cup mild honey, such as clover
- 3eggs, at room temperature
- 1¼cups / 296 milliliters buttermilk
- 6ounces / ¾ cup / 170 grams ricotta
- 1½tablespoons lemon extract
- 1teaspoon vanilla extract
- Grated zest of 1 to 2 lemons (to taste)
- 2tablespoons poppy seeds
Nutritional analysis per serving (22 servings)
162 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 4 grams protein; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Brush a Bundt pan with melted butter and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, ricotta, melted butter, honey, lemon extract and vanilla.
- Step 2
If using a stand mixer, fit with paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of the bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, “soupy.” Stir in lemon zest and poppy seeds.
- Step 3
Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
- For accuracy I recommend weighing the flour.
- Wrapped well in plastic, the cake keeps for 2 to 3 days. It also freezes well.
Private Notes
Comments
Superb texture, moistness and taste.
I replaced one cup of wwf with almond meal, used olive oil instead of butter. It is fantastic!
This is a sleeper of a cake--I wasn't wowed by it when I made it, but found myself reaching for a slice (I froze several) for a coffee or tea break, or as a snack on the go. Not flashy, but reliable and satisfying.
Lovely breakfast cake with the perfect amount of sweetness, as confirmed by my weekend guests. Subbed almond extract for the lemon extract, added the zest of a grapefruit I had on hand, and made a simple glaze with the juice of the grapefruit and a little p. sugar--it absorbed nicely and just gave the cake a little more zing. I will up the zest next time, improving on an already pleasant, moist cake.
This was done after about 60 minutes.
I was excited to see this recipe with whole wheat and honey. However, the relatively large amount of baking powder yields that bitter, metallic taste that's typical of too much baking powder. The texture's great, and the sweetness level is low (which we like)-- it's just the baking powder that ruins this cake.
Not sweet at all!! Would be better as a quick bread recipe. Disappointing…