Inspired from NY Times
It’ll feel like a real dessert with this glaze and some extra powdered sugar on top. Last time I made this, I actually just made 1/2 of the glaze (which is the amounts I have below) and it was plenty for me. If you want more of a traditional glaze, do 2x this amount.
Servings 1cake
Ingredients
3cups383g whole wheat pastry flour
3/4teaspoonsea salt
1tablespoonbaking powder
1 1/4teaspoonbaking soda
5ounces145g grapeseed oil
3/4* cup honey
3eggs
10ouncescups plain full fat greek yogurt
1.5ounceslemon juice, fresh (1-2 lemons)
3ouncesorange juice, fresh (1 orange)
1teaspoonvanilla extract
zest of 1 large or 2 small lemons
2tablespoonspoppy seeds
Lemon Glaze
2tablespoonsfresh lemon juice, 1/2 lemon or so
1/2cup93g confectioners sugar, plus more for sprinkling
Instructions
Preheat oven to 350. In a medium bowl, add the flour, salt, baking powder, and baking soda. Mix to combine.
In another large bowl or bowl of a standing mixer if you have one, place in oil, honey, eggs yogurt, lemon juice, orange juice, and vanilla extract. Beat with standing mixer or hand mixer until well combined.
With mixer still running, slowly add in dry ingredients. Stir in lemon zest and poppy seeds.
Spray bundt pan with oil spray or rub with butter. Pour batter into bundt pan.
Bake for 45 minutes. Rotate pan to make sure it is evenly cooked and bake for another 25-30 minutes, until browned and a knife can come out clean.
Let cake rest in pan for at least 10-20 minutes before inverting it onto a baking rack to cool.
Whisk lemon juice and sugar together until a glaze is formed. Immediately pour over cake once the cake is cool.