Poppy-Seed Cake with a Lemon Glaze
Submitted by viclouwa
A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn’t taste compromised.
YIELD
1 cakePREP
30 minCOOK
25 minREADY
1 hrsThis poppy seed cake skips the butter and yolks entirely, leaning on pureed canned apricots for moisture and richness, plus a five-egg-white meringue for lift. The result is genuinely light, slightly springy, and substantially lower in fat than a typical bundt cake without sacrificing flavor.
Poppy seeds speckle the batter with their nutty crunch, and a glossy lemon juice glaze drizzled over the top brightens the whole cake with a tart citrus note that cuts through the apricot sweetness. The lemon-poppy combination is one of those classic pairings (think lemon-poppy seed muffins) that just works.
This is the cake to make when you want a real dessert that won’t blow your day’s worth of fat allotment in a single slice. Serve plain or with fresh apricot slices on the side.
Pro Tips
- Use canned apricots in heavy syrup. Light syrup or fresh apricots don’t deliver the same moisture and natural sweetness that the cake depends on.
- Beat the apricot-sugar mixture until truly thick and pale yellow. The volume here helps lift the cake along with the meringue.
- Fold the meringue into the batter gently in two stages. Aggressive folding deflates the egg whites and the cake comes out dense.
- Spray the bundt pan only lightly with vegetable oil. Heavy greasing pools in the crevices and the cake bakes with a greasy pattern.
- Cool the cake at least 30 minutes in the pan before unmolding. Hot cake tears coming out, and gravity helps it release naturally as it sets.
Variations
- Swap apricots for pureed canned peaches or pears for a slightly different fruit base.
- Replace lemon juice in the glaze with orange juice for a softer, sweeter citrus profile.
- Add 1 tablespoon of finely grated lemon zest to the batter for an even more pronounced citrus character.
Ingredients
Directions
Heat oven to 350℉ (180℃). Spray the interior of a 10-inch 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 gotether the flour, poppy seeds, baking powder and salt until well-combined. Transfer the apricot purée to a large mixing bowl. Turn mixer to medium-high and gradually add ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn miser to low and add ¼ cup water and the vanilla. Gradually add the flour mixture, continuing to beat until incorporated. Using clean beaters, beat the egg whites at medium-high. Gradually add the remaining ¼ cup sugar, beating until stiff peaks form and meringue looks glossy. Stir ⅓ of the meringue mixture into the batter to lighten it, then fold in the remainder. 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 minutes. Transfer to a rack and cool for 30 to 40 minutes. In a small bowl, make a glaze by whisking together the lemon Set aside for 5 minutes. Remove cake from the pan, place on the rack over a pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.
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