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Receta Lemon Poppy Bundt Mini Loaves
by Global Cookbook

Lemon Poppy Bundt Mini Loaves
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Ingredientes

  • 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)

Direcciones

  1. 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.
  2. 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
  3. Preheat the oven to 325F, with an oven rack in the middle of the oven.
  4. Spray-grease and flour four 3"x5" -inch loaf pans or possibly 1 Bundt pan..
  5. In a small bowl, make the glaze by mixing together the powdered sugar, lemon juice and water. Cover with plastic wrap and set aside.
  6. 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.
  7. 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.
  8. In another bowl, sift together the flour, baking soda, baking pwdr and salt. Stir in the poppy seeds.
  9. 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.
  10. 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.
  11. 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.
  12. Individual slices defrost nicely in the microwave).
  13. Variation: Orange juice makes a great substitute for the lemon. The poppy seeds can be omitted or possibly replaced with finely minced nuts.
  14. the bundt cake): 151 Calories, 4g Fat (21%), 27g Carbohydrate, 3g Protein,