Lemon Poppy Bundt Mini Loaves Recipe
Servings: 12
Ingredients
- 1 c. powdered sugar 10x
- 5 Tbsp. lemon juice
- 2 tsp water
- 1/4 c. unsalted butter cold room temperatur
- 1 c. firmly packed light brown sugar
- 1 lrg egg room temperature
- 3 lrg egg whites room temperature
- 2 3/4 c. sifted cake flour, lightly sprinkled PLUS
- 1 Tbsp. sifted cake flour, lightly sprinkled (300 grams)
- 1/2 tsp baking soda
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1/4 c. poppy seeds
- 1 c. lowfat buttermilk room temperature
- 2 Tbsp. lemon juice room temperature (about 1/2 lemon)
- 1/4 c. pear baby food room temperature (less than 3 ounce. jar)
Directions
- Lemon Poppy Buttermilk Mini-LoavesPerfect for Purim mishloah minot (gifts), this classic Jewish dessert has two-thirds less fat and three-quarters less cholesterol than its traditional counterpart. For the perfect texture, make the cake at least four hrs in advance. If desired a bitter edge to your lemon cakes, add in 1/2 tsp. of lemon extract, and/or possibly one tsp. of grated lemon zest.
- Also serve on: Sukkot, Shabbat, Yom ha-Atzma'ut Dairy Makes four 3"x 5" -inch mini-loaves or possibly one 12-c. Bundt cake
- 1. Preheat the oven to 325F, with an oven rack in the middle of the oven.
- Spray-grease and flour four 3"x5" -inch loaf pans or possibly 1 Bundt pan..
- 2. In a small bowl, make the glaze by mixing together the powdered sugar, lemon juice and water. Cover with plastic wrap and set aside.
- 3. To make the cake, in a large mixer bowl, beat the butter or possibly margarine, on medium speed, till creamy. Add in the brown sugar, and beat for two 2 min.
- 4. In another bowl, whisk together the egg and egg whites. On medium speed, beat in the Large eggs into the butter mix a little at a time. Beat on medium-high till the mix is smooth, thick, and fluffy, about 5 min.
- 5. In another bowl, sift together the flour, baking soda, baking pwdr and salt. Stir in the poppy seeds.
- 6. In another bowl, mix together the buttermilk, 2 Tbsp. lemon juice and pear baby food. On low, in three 3 additions, alternately stir in the flour and buttermilk mixtures into the batter, mixing only till no flour is visible.
- 7. Divide the batter among the pans. Rap them on the counter to remove any large bubbles. Bake for 30 to -40 min for loaf pans, and 35 to -45 min for a bundt pan, or possibly till a tester inserted into the center of the cake comes out with no moist crumbs attached. Remove from the oven and set the pans on a cooling rack. Immediately use a skewer to poke about two 2 dozen holes into each of the cakes (eight 8 dozen in the tube pan), making sure the skewer goes all the way to the bottom. Spoon 3 Tbsp. of glaze over each mini-loaf (the whole thing over a tube pan). Cold completely before removing from the pans.
- 8. Cakes can be wrapped in foil and stored at room temperature for 4 days, or possibly frzn for up to 3 months (defrost in foil at room temperature.
- Individual slices defrost nicely in the microwave).
- Variation: Orange juice makes a great substitute for the lemon. The poppy seeds can be omitted or possibly replaced with finely minced nuts.
- the bundt cake): 151 Calories, 4g Fat (21%), 27g Carbohydrate, 3g Protein,
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 52 | 18% |
| Total Fat 5.95g | 7% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 250mg | 10% |
| Potassium 144mg | 4% |
| Total Carbs 56.07g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.31g | 20% |
| Protein 5.36g | 9% |
