Poppy-Seed Cake with Lemon Glaze
Submitted by Beaner
Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.
YIELD
12 servingsPREP
40 minCOOK
30 minREADY
90 minThis bundt cake sneaks pureed apricots into the batter in place of butter, creating a moist, tender crumb with a subtle fruit sweetness and zero added fat. Poppy seeds speckle every slice, and a bright lemon glaze drips down the fluted ridges.
The apricot puree is the foundation. Blended smooth and beaten with sugar until thick and pale, it mimics the role of creamed butter in a traditional cake. It holds air, binds the batter, and keeps the cake moist for days without any oil or butter.
Five egg whites beaten into a glossy meringue provide all the lift. Folding the meringue into the batter in stages preserves the air bubbles. Stir one-third in first to lighten the heavy apricot batter, then gently fold in the rest. This two-step approach prevents deflating the whites.
The lemon glaze is just lemon juice whisked into confectioner’s sugar. Simple, tart, and it sets into a thin, crackly shell that contrasts the soft cake underneath.
Chef Tips
- Use room temperature egg whites. Cold whites don’t whip to full volume and your cake will be dense.
- Sift the cake flour before measuring. Cake flour is finer than all-purpose and clumps easily.
- Cool in the pan 30 to 40 minutes before inverting. Too soon and the cake breaks; too long and it sticks.
- Spoon the glaze slowly over the top, letting it drip naturally down the bundt ridges.
Variations
- Almond poppy seed: Add ½ teaspoon almond extract to the batter for a classic flavor pairing.
- Orange glaze: Replace lemon juice with fresh orange juice and add a teaspoon of orange zest to the glaze.
- Fresh apricot garnish: Arrange sliced fresh apricots around the base of the cake for a beautiful presentation.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Spray the interior of a 10” bundt pan once lightly with the vegetable oil spray.
Purée the apricot halves to a smooth consistency in a food processor or in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined.
Transfer the apricot purée to a large mixing bowl.
Turn the mixer to medium high and gradually add ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk.
Turn the mixer to low and add ¼ cup of water and vanilla.
Gradually add the flour mixture, continuing to beat until incorporated.
Using clean beaters, beat the egg whites at medium-high speed until thick.
Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form and the meringue looks glossy.
Stir ⅓ of the meringue mixture into the batter to lighten it, then fold in the batter.
Pour batter into bundt pan.
Place in the oven and bake until a tester comes out clean and the center of the cake springs back to the touch (about 25 min.).
Transfer to a rack and cool for 30 to 40 minutes.
In a small bowl, make a glaze by whisking together the lemon juice and confectioner’s sugar.
Set aside for 5 min.
Remove cake from the pan, place on rack over pan and spoon glaze over cake.
If desired, garnish each serving with sliced apricots.
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