This Light and Luscious Poppy Seed Bundt Cake offers a delightful alternative to traditional pound cake, featuring a similar texture and flavor but with far fewer calories. Ideal for busy parents seeking a moment of indulgence, this cake pairs wonderfully with a cup of tea or coffee, providing a soft, buttery escape at the end of a long day. Enhanced with the delicate crunch of poppy seeds and the bright zing of fresh raspberries, each slice is a testament to the joy of baking and the simple pleasures in life.
Why You’ll Love This: Crafted with care and attention to detail, this bundt cake is not only lower in calories but also filled with flavor. The meticulous process of sifting, creaming, and gradual ingredient addition ensures a texture that’s both light and satisfying. The addition of a homemade raspberry glaze introduces a sweet and tart contrast that elevates this cake from ordinary to extraordinary, making it a guilt-free treat that doesn’t compromise on taste.
Perfect Occasion: Whether you’re unwinding after a hectic day, celebrating a small family achievement, or simply in need of a comforting treat, this poppy seed bundt cake is perfect. It’s also an excellent choice for potlucks, parent gatherings, or as a thoughtful gift to a fellow busy parent, offering a slice of joy and a moment of relaxation in every bite.
Decoration Tips: For a stunning presentation, drizzle the raspberry glaze over the cooled cake, allowing it to cascade down the sides for an artful effect. Garnish with fresh raspberries and a sprinkle of lemon zest to enhance the cake’s visual appeal and flavor profile. If desired, a dusting of powdered sugar can add a final touch of elegance.
Cake Ingredients:
- 2 ½ cups + 2 tbsp all-purpose flour
- 6 tbsp cornstarch
- ¼ tsp salt
- 1 tbsp baking powder
- 1 ¼ cup superfine sugar (process regular sugar in a grinder)
- 1 cup butter, softened
- 4 large eggs
- 3 tbsp sour cream
- 1 cup milk, at room temperature
- 1 tbsp poppy seeds
- Vanilla extract, to taste
- ½ tsp lemon zest
- Fresh raspberries, one 8 oz package
For the Glaze:
- 8-10 raspberries, mashed and strained for juice
- ½ – ¾ cup icing sugar
Instructions:
- Preheat the oven to 350°F. Grease a 2-quart bundt pan.
- Sift together flour, cornstarch, salt, and baking powder 2-3 times. Set aside.
- Cream butter and sugar in stages until light and fluffy. Incorporate eggs one at a time, followed by vanilla and lemon zest.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry mix. Incorporate sour cream and poppy seeds.
- Pour a layer of batter into the pan, sprinkle some raspberries, and repeat, ending with a layer of batter. Bake for 55 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix raspberry juice with icing sugar to desired consistency and drizzle over the cake.
Indulge in this Light and Luscious Poppy Seed Bundt Cake, a comforting, flavorful treat that perfectly complements the busy life of modern parents. Enjoy a slice of bliss as you savor the moments of calm in your day. Enjoy!
