Lemon Poppyseed Bundt Cake
Lemon Poppyseed is a classic combination! When you make it into this bundt cake, it’s so pretty. Perfect for Mother’s Day.
Ingredients for the Cake
- 3 cups white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbsp poppy seeds
- 1 1/2 cups sugar, divided
- Zest of 2 lemons
- 1 cup butter
- 1 cup plain kefir
- 1 tbsp vanilla
- 4 eggs
- 1/2 cup lemon juice, divided
Ingredients for the Cream Cheese Glaze
- 1 block cream cheese
- 2 cups icing sugar
- 1 tbsp milk
- 1 tbsp lemon juice
- 1 tsp vanilla
Directions
- Preheat oven to 350. Grease bundt pan.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Using a stand mixer, mix 1 1/4 cups sugar and lemon zest together. Add the butter and vanilla. Cream until light and fluffy, scraping as you go.
- Add the eggs in one at a time, mixing well in between.
- Add 1/4 cup lemon juice and mix.
- Slowly add flour mixture and kefir, alternating between each, and mix just until incorporated.
- Pour batter into the greased bundt pan and bake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool for 10-15 minutes and then flip the cake over onto a cooling rack.
- Mix remaining 1/4 cup of lemon juice and 1/4 cup of sugar together until combined.
- Drizzle over bundt cake and let sit until completely cool.
- Meanwhile, make the glaze. Whisk together glaze ingredients in a small bowl and drizzle over bundt cake.
- Optional: Sprinkle with more lemon zest or poppy seeds.
- Slice and serve!
Frozen Berry Crumble
Why wait for fresh berries when the frozen ones are so flavourful and just as nutritious? This is made directly from frozen so it couldn’t be simpler or quicker!
Ingredients
- 6 cups frozen fruit
- 1/3 cup sugar
- 1/3 cup flour
- Juice from one lemon
- Pinch salt
Ingredients for the Crumble Topping
- 2/3 cup flour
- 2/3 cup brown sugar
- 1 1/2 cups rolled oats
- 1 tsp cinnamon
- 1/2 cup butter + a bit more for the top
- Optional: 1/4 cup chopped pecans
Directions
- Preheat oven to 375.
- In a large bowl, add fruit, sugar, flour, lemon juice, and salt. Use fruit straight out of the freezer! Pour into a greased 8x8 or 9x9 baking dish.
- In a large bowl, make crumble topping. Mix sugar, flour, and oats. Add cubes of cold butter and mix until butter is pea-sized. I used a pastry cutter but you can use a fork or your hands...just make sure the butter doesn’t melt too much! You can always put it in the fridge or freezer for a few minutes if the butter is really soft.
- Now is the time to add your pecans, if using. Add to crumble mixture and combine.
- Top the fruit mixture with the crumble mixture, making sure it reaches the edges of the pan. Top with a bit more butter, especially if the mixture is a bit dry.
- Bake for about an hour, until the fruit is bubbling up the sides and the topping is browned.
- Let cool slightly before serving and top with vanilla ice cream. Enjoy!
Upside Down Granola Pie
I have a tried and true granola recipe that I use for this-but you could use a store bought granola in its place to make this even easier. It’s simple and fresh, use whatever fresh fruit looks delicious right now.
Ingredients
- 2 cups granola
- 3 tbsp coconut oil, melted
- 1 cup plain Greek yogurt
- 1 cup cream cheese (1 block)
- 2 tsp vanilla
- 3-4 tsp honey + more to top
- 1 1/2 cups fresh fruit
- 2-3 tbsp hemp hearts
Directions
- In a food processor, add the granola and the coconut oil and pulse until it’s combined, but not a fine powder.
- Pour into a pie plate and press down, leaving some granola up the sides.
- Place in fridge until ready to make (can do this step the night before).
- Back in the food processor, add the cream cheese, yogurt, honey, and vanilla, and blend until smooth.
- Scoop the filling onto the crust and spread to the edges. Top with whatever fruit you like. I’m a big fan of blueberries for this.
- Drizzle with honey and sprinkle with hemp hearts.
- Cut into slices and serve!