A lemon syrup is poured onto this elegant cake after cooking, giving it a delicious burst of fresh lemon flavor and a nice, moist consistency. Not only do lemons give the cake a wonderful flavor, but they're also a good source of vitamin C. Try serving with a dollop of plain yogurt or freshly whipped cream.
Serves 16. Total time 35 minutes.
Prep Time 5 minutes.
Cooking time 30 minutes.
1 1/4 cRaw sugar or granulated fructose
1/3 cSafflower oil
1 1/4 cMilk
1/4 cFresh lemon juice
1 TbspLemon rind, finely grated
3 cUnbleached white flour
2 TbspEgg replacer powder or BiPRO*
1 tspnBaking powder
1 tspnBaking soda
2 1/2 TbspPoppy seeds
2 cSifted confectioners sugar
1 tspnLemon rind, finely grated
2/3 cFresh lemon juice
- Preheat the oven to 350°F. Oil a 12-cup bundt cake pan. In a medium bowl whisk the sugar, oil, milk, lemon juice, and lemon rind together.
- In a large bowl whisk all the dry ingredients together. Add the wet mixture to the dry. Mix well with an electric mixer on medium speed, or use a whisk. Pour the batter into the cake pan. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes. Carefully remove the cake from the pan and cool for a further 5 minutes. Mix the glaze ingredients until smooth.
- Pour 1/3 of the glaze on top of the cake, then place the cake back into the bundt pan. With a wooden toothpick, poke holes into the top of the cake. Pour the remaining glaze over the cake. Let the cake sit until the glaze is absorbed before slicing.
Notes*BiPRO is an egg substitute powder made from whey that can sometimes be found in large health food stores. Use egg replacer powder if unavailable.
Nutritional Information Per Serving:
Calories: 283, Fat 6g (56 cal), Carbohydrate 53.4g (214 cal), Protein 3.3g (13 cal)
Added information: Saturated Fat 0.8g, Cholesterol 3mg, Sodium 162mg, Dietary Fiber 0.7g