Sourdough Cinnamon Pull-Aparts
Lemon and poppy seeds go together. I have always loved this combo. When I was little, sometimes if we were REALLY lucky (I am talking maybe once a year-type luck) my mom would cave and buy the jumbo muffins from Costco. They are basically huge muffin cakes and have nothing nutritional about them; we thought they were awesome. My favorite were the almond poppy seed. So delicious. I haven’t baked anything with poppy seeds for a very long time, and have been craving something fresh and fruity – so I decided to make a lemon poppy seed bundt cake!
The first round wasn’t as lemony as I wanted, so I tried it again and adjusted things. The final result was perfect – and the bonus is that it uses my starter, so I don’t get a tummy ache! This is such a great cake to share with others, and can be eaten for breakfast (in my opinion) or a brunch party. It would be great with a lemon glaze, but was perfectly wonderful plain as well.
This recipe was inspired by a Joy the Baker cake.
Ingredients
- 1½ c milk of choice
- 1 T lemon juice
- 1¼ c cane sugar
- 2 T lemon zest
- 2 c all-purpose flour
- 1 T baking soda (yes, Tablespoon)
- 1 tsp salt
- 2 T poppy seeds
- 2 T honey
- 1 c sourdough starter
- 3 eggs
- 1 c unsalted butter, melted 1 tsp vanilla
Step by Step Instructions
Step 1
Preheat oven to 350 degrees. Grease and flour a bundt pan very well
Step 2
Combine the milk and lemon juice and set aside for about 5 minutes.
Step 3
In a large bowl, mix the sugar and lemon zest together with your fingers – really crumble it together well.
Step 4
Add flour, baking soda, salt, and poppy seeds to the sugar and combine.
Step 5
In a separate bowl, whisk together the milk, honey, starter, eggs, butter, and vanilla. It takes some work to get the starter mixed in, but it will get there.
Step 6
Add the wet ingredients to the dry and mix until fully incorporated.
Step 7
Pour the batter into the prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Step 8
Cool for 15-20 minutes before inverting onto a wire rack to finish cooling.
Optional
Dust with powdered sugar or drizzle with lemon glaze before serving.Optional: dust with powdered sugar or drizzle with lemon glaze before serving.glaze before serving.
Question, whats the advantage of baking with natural yeast if you don’t let it sit like you do for the bread. Because isn’t that what breaks it down and makes it easier to digest as well as unlocks all the good stuff? Just wondering thats all.
Also do you know where I can buy kefir? And where can I buy Cacao? Around here….if you know, I don’t expect you to know but if you do great.
Carmen
just email me back at carmen.lowry@gmail.com or text me 403-894-4842 when you have time, thanks!
Great recipe! That other comment is crazy town.
Making this deliciousness right now! I’m realizing I should have made 2 so we could keep one at home. The 1 is heading to a bridal shower tomorrow. I will have to sneak a piece before it’s gone!
Also, I LOVE that you put (yes 1 tablespoon)! I had to do a double take haha!
Thanks for the yumminess Kels!
I knew that might throw people! haha. Definitely steal a piece or two!!! Always a crowd pleaser.
[…] Lemon Poppyseed Cake […]
I have the same question as Carmen did above..
Question, whats the advantage of baking with natural yeast if you don’t let it sit like you do for the bread. Because isn’t that what breaks it down and makes it easier to digest as well as unlocks all the good stuff? Just wondering thats all.
You can just email me at lindylonz@gmail.com as well!
Thanks!
LInda
Reply
Hey! I just added you to my FB group for bread, then I will tag you in a post about this very question!