#BundtaMonth : Lemon Poppy Seed Bundt Cake

I was surfing the net for a lemon poppy seed bundt cake and this recipe  from TLC caught my eye.  Curious about the the recipe as it called for more egg whites, as well as the method, I set off to try.  After adding in the milk and vanilla, the batter curdled and I had to quickly add in flour to absorb the moisture.   I was quite dubious about the taste and texture of this cake then.  As I've brushed on lemon glaze I waited patiently till the next day before I could cut it up..........

 

 

Not the least bit disappointed ...... because the cake turned out moist although a bit dense but it was crunchy and tangy ..... full of lemony oomph!

Recipe for Lemon Poppy Seed Bundt Cake  (adapted from TLC with modifications)

Ingredients



• 4 oz caster sugar (reduced from 8 oz)     
• 4 oz butter
• 1 egg
• 2 egg whites
• 3/4  cup low fat milk
• 2 tsp vanilla
• 8 oz plain flour
• 2  tsp baking powder
• 1/8  tsp salt
• 2  Tbsp poppy seeds, lightly toasted
• 1  Tbsp grated lemon peel
Lemon Glaze -  3 Tbsp freshly squeezed lemon juice + 4  Tbsp sugar.  Mix together till sugar has dissolved.
Method

1. Sift plain flour with baking powder and salt, set aside.
2. Beat sugar, egg, egg whites and butter till well blended.
3. Add in the milk and vanilla.  (Batter will curdle at this juncture).
4. Fold in sifted flour, lemon peel and poppy seeds.  Mix well, scraping from the bottom and sides of the mixing bowl.
5. Pour batter into a greased and flour dusted 8 cup Bundt pan. 
6. Bake in a preheated oven @ 180 deg C for 35 to 40 mins.  Test with a skewer till it comes out clean.
7. Remove cake from the oven, poke holes and brush with the lemon zyrup.  Leave cake in the pan for 10 mins. before unmoulding the cake onto a serving plate.
8. Brush the cake with the remaining lemon syrup while the cake is still warm.
Note :  This cake is best served the next day.