MANILA, Philippines — The holidays may be over, but who says you cannot enjoy delightful sweet treats? Perhaps you can choose one that looks and feels festive but leans more towards light and healthy flavors?
From The Maya Kitchen comes this Lemon Poppyseed Bundt Cake, which was developed by Chef Heart Cadiente.
Lemon Poppyseed Bundt Cake
Ingredients:
For the lemon cake:
2 1/4 cups Maya All Purpose Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup white sugar
1 cup unsalted butter
1/2 cup sour milk (1/2 cup milk + 2 tbsps. lemon juice)
1 tbsp. lemon zest
4 large eggs
1 tsp. vanilla extract
5 tbsps. poppy seeds
For the lemon glaze:
1 cup powdered sugar
3 tbsps. lemon juice
Pinch of salt
1/2 tsp. vanilla extract
For the topping:
1/2 tbsp. poppy seeds
1 tsp. lemon zest
Procedure:
1. Preheat oven to 350°F / 175°C. Grease a 10-cup Bundt pan with butter and dust with flour, ensuring all sides and crevices are coated evenly.
2. In a large bowl, sift together Maya All-Purpose Flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a mixer, beat unsalted butter, lemon zest and white sugar together until light and fluffy for about 3 to 4 minutes.
4. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until incorporated.
5. Add in half of the dry ingredients and mix until combined. Pour in sour milk and stir until incorporated. Repeat with the remaining half of the flour mixture and end with the last half of the sour milk. Stir in poppy seeds.
6. Pour batter evenly into the prepared bundt pan. Smoothen the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 to 15 minutes. Gently loosen the edges with a spatula, then invert onto a wire rack to cool completely.
8. Make the lemon glaze in a small bowl. Whisk together powdered sugar, lemon juice, salt, and vanilla until smooth. Adjust the consistency by adding more lemon juice if needed.
9. Once the cake has cooled, drizzle lemon glaze evenly over the top. Sprinkle with more poppy seeds and lemon zest. Let the glaze set before slicing.