Lemon Poppyseed Bundt Cake | Fit, fun & delish!

Here is an interesting observation for you.  A lot of my Mexican friends don’t like lemony deserts. After talking with a friend last week about this same topic, I decided to ask other friends about their preference on lemony deserts. 4 out of 5 said they don’t like any desert made with lemons; key lime pie, lemon bars, lemon cake, etc.  You get the idea. We all concluded that it’s due to the fact that we put lime/lemon juice in most of our savory dishes!! Yes we correlate limes & lemons with savory foods. Not sweets.  It was actually interesting to hear I was not alone!

Not until recently I was the same way. That goes to show you that you can develop your tastes. Mr. Delish is big into lemony desserts so you may say that I had no choice but to convert. He has requested lemony dessert in the past (including this gorgeous cake) so little by little my taste buds have change to the point I really enjoy them now. I don’t like them too puckery though and the lemon flavor must be mild. I still prefer the strong lemon flavor for savory foods;)

I think it’s one of those flavors that you either love or hate right?….How about you? What’s your preference on lemony desserts?

Lemon Poppyseed Bundt Cake | Fit, fun & delish!

Either way I think you’ll LOVE this beautiful Lemon Poppyseed Bundt Cake. It’s does not have a very strong lemon flavor and I have no doubt it will fit all kinds of taste buds. It has the perfect hint of lemon to satisfy that kind of craving. But if you like a more intense flavor I would recommend you increase the lemon juice by 2 tablespoons or 1/2 tablespoon of lemon zest.

Enjoy!

Lemon Poppyseed Bundt Cake | Fit, fun & delish!
Lemon Poppyseed Bundt Cake | Fit, fun & delish!

Recipe adapted from The Kitchn

Lemon Poppyseed Bundt Cake
 
Prep time
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Recipe adapted from The Kitchn - If you like a more intense lemon flavor I would recommend you increase the lemon juice by 2 tablespoons or ½ tablespoon of lemon zest.
Author:
Serves: 10
Ingredients
  • For the cake
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 2 tablespoons lemon zest
  • ⅓ cup lemon juice
  • 1 cup ricotta
  • 1½ teaspoons poppy seeds
  • For the glaze
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1½ cups powdered sugar, sifted
  • 2 tablespoons milk
Instructions
  1. Cake
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  3. Mix together the flour, baking powder, baking soda & salt. Set aside.
  4. In a large bowl, using an electric mixer over medium speed, cream the butter until light and fluffy.
  5. Add the sugar and beat until mixed well and has a fluffy consistency.
  6. Beat in the eggs one at a time, then stir in the lemon seat and lemon juice, followed by the ricotta.
  7. Add in the flour mixture mixing just until incorporated.
  8. Using a spatula, fold in the poppy seeds and pour batter into prepared pan.
  9. Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.
  11. Glaze
  12. Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.
  13. Pour over warm cake.

 

Lemon Poppyseed Bundt Cake | Fit, fun & delish!

 

L~ F~:
  • Whoa, I have never met anyone who didn’t like a lemon dessert before! Buuuut I haven’t actually asked everyone either. Lucky for me, I love lemon and this cake looks perfect!ReplyCancel

 

Tomatillo Sauce - Perfect as a salsa and for dishes such as enchiladas suizas & green chilaquiles

Hi peeps! How are you this lovely Thursday? I know you’re doing good since it’s almost the weekend! I’m very excited as there are some great changes happening with Mr. Delish’s and our lives right now. This weekend will be full with some of those activities but I can’t say anything yet until we know 100% which direction we’ll be going (involves packing stuff in boxes ;)). I will let you know very soon what those changes are…… stand by my friends!

And since we’re speaking of changes, I wanted to make note of a new section on my blog called “Basic Recipes”. This section is located right on the top menu and will feature any recipe that is the base of many others. Like this Tomatillo Sauce for example that can be used to make enchiladas or chilaquiles. Or how about recipes for salsas, chimichurri, pie crust & ricotta cheese (soon to come), etc. I will be changing things up on the blog here and there, so look for those changes as well. My hope is to make it easier for you to find the recipes you’re looking for.

I’m also very excited to mention that I have the privilege to be part of the BlogHer network now. This a wonderful network for women bloggers and for women readers. To visit my page just click on the link on the right sidebar of this blog. If you’re a food blogger you know it can be difficult to be accepted! I’m not ashamed to say that I applied last year and was not approved. So I made some improvements to my blog and decided to try again this year. Boom! Got accepted! This goes to show you that hard work always pays off.:)

Tomatillo Sauce - Perfect as a salsa and for dishes such as enchiladas suizas & green chilaquiles

This recipe makes about 3 1/2 cups of Tomatillo Sauce. This sauce is perfect for enchiladas, chilaquiles, beef, etc. It also works great as a green tomatillo salsa. Just add a another jalapeño or a serrano pepper to make it spicy.

Tomatillo Sauce - Perfect as a salsa and for dishes such as enchiladas suizas & green chilaquiles
Tomatillo Sauce
 
Prep time
Cook time
Total time
 
This recipe makes about 3½ cups of Tomatillo Sauce. This sauce is perfect for enchiladas, chilaquiles, beef, etc. It also works great as a green tomatillo salsa. Just add a another jalapeño or a serrano pepper to make it spicy.
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 3 garlic cloves, peeled and roughly chopped
  • 1 poblano chile, roughly chopped
  • 1 jalapeño, chopped
  • olive oil as needed
  • 4 cups tomatillos, husked, rinsed and chopped
  • 2 cups chicken stock
  • ½ cup chopped cilantro
Instructions
  1. Add olive oil to a saucepan and heat over medium high heat. Add the onion, garlic, poblano, and jalapeño. Book until lightly browned.
  2. Add the tomatillos and chicken stock
  3. Simmer until soft. About 10 minutes
  4. Remove from heat and let it cool slightly.
  5. Add the tomatillo mix and cilantro in a blender and puree.
  6. Tip: do not add all of the liquid from the tomatillo mix as it may make the sauce to runny. If you see it too dry then add more of the liquid. It should have the consistency of cooked salsa.

 

L~ F~:
  • Hi Ana! Congratulations on getting excepted to BlogHer network. Your photos are AMAZING and your delicious recipes are on my to-do-list. You are actually what inspired me to get my butt in gear and apply as well. (Fingers crossed!). I am part of foodbloggerpro and saw one of your posts on Media Nexus. They also contacted me but I haven’t responded yet. Are you using them as well? Thanks again for the inspiration and I look forward to following your wonderful work. Cheers from Italy! CindyReplyCancel

    • Oops! I meant to say “accepted” :-) ReplyCancel

    • ana @ fit, fun & delish!

      Thanks so much Cindy! I appreciate you stopping by and your nice comment. Your blog is fantastic and I do hope you get accepted! Nexus has been great!! So easy to work with I definitely give them a thumbs up. Good luck with blogher!!ReplyCancel

      • Fantastic, I will definitely try out Nexus. Thanks for your kind comment about my blog and well wishes for blogher! Tonight we are having a bbq and I am going to make salmon tacos with your Pineapple Salsa (with unfortunately a few adaptations since cilantro is practically impossible to find her in Italy :-( ) Do you have a recipe for homemade corn tortillas? I did a search on your blog but didn’t see one.My Italian friends are going to love your salsa. Thanks again, Ana! Cheers!ReplyCancel

        • ana @ fit, fun & delish!

          Hi Cindy! Sorry for the late reply…I’m sure you already made the corn tortillas! :( I normally just do the “masa” and water but I’m not sure how it’s sold in Italy? I will try to get you a good recipe for next time you need to try them. It’s a great idea to have on the blog! Thanks! I hope the tacos came out great! Too bad on the cilantro… it’s easy to grow like Parsley and Basil so perhaps you could grow some? I can’t live without it!

          I hope you have a great week! xoxoReplyCancel

          • No worries! I couldn’t find masa so I ended up making some really yummy kamut tortillas and cooked them on the BBQ. Your salsa was delicious and was a big hit with my Italian friends. Great idea about growing cilantro!! I will look for seeds today. Have a great week! Cheers!

  • Love tomatillos! I just started using them more recently and can’t get enough!
    And congrats on BlogHer! Way to got girl! XOXOReplyCancel

    • ana @ fit, fun & delish!

      Hi Rebecca!! I need to find different ways to incorporate tomatillos. I love them too!! Thanks for your congrats! Much appreciated!ReplyCancel

  • Beautiful photos!! This looks amazing! I had actually been thinking of trying to recreate a restaurant dish that uses a tomatillo sauce, this looks like a great version to try!ReplyCancel

    • ana @ fit, fun & delish!

      That’s perfect Annie! I’m making chilaquiles today with it :) Thanks so much and I hope you have a great week!ReplyCancel

  • I’m going to be facing a glut of tomatillos from the garden… any gut feeling of what this sauce would be like afterward, if I froze it in batches? It’s a half-cooked sauce, half fresh sauce, which is why I’m going, hmmmm….ReplyCancel

 

Breakfast Galette. The combination of buttery pie crust and eggs make this breakfast a delicious treat.

I know it’s a cliché to say “breakfast is the most important meal of the day” but I do believe that whole heartedly. I can’t skip breakfast without getting “hungry” if you know what I mean ;). I go to bed thinking about breakfast and dream about making all kinds of different recipes. You can say that breakfast is on my mind more than any other meal of the day…. dessert is getting pretty close though :)

Loving breakfast is a definitely a family thing since my big siblings (6 brothers & 2 sisters) are all into having a fantastic breakfast each day. I think it’s due to us having to learn to make our own breakfast from an early age. My mom wasn’t a morning person so I remember starting to make my own breakfast at age 11!!! On school days I made sure I woke up early enough to allow time to cook my two scrambled eggs, some toast or warm tortillas and make myself a big glass of chocolate milk. Chocolate milk was a must :). I was never a cereal kid and pancakes were eaten rarely. Waffles? I had no idea what waffles were until I moved to the US!

Breakfast Galette. The combination of buttery pie crust and eggs make this breakfast a delicious treat.

These days I have 3 breakfasts that I pretty much stick to each week 1) 5 egg whites, 1 whole eggs & 1 1/2 whole wheat tortillas 2) This oatmeal and Greek yogurt mix & 3) These pumpkin protein pancakes. Once in a while I like to vary what I eat (especially on the weekends) and this is where this Breakfast Galette comes in.

In my opinion anything that you put on top of pie dough tastes amazing! Eggs on top of pie dough? Oh yeah baby! It’s the perfect combination of butter flaky crust and eggs on top. So good!

Breakfast Galette. The combination of buttery pie crust and eggs make this breakfast a delicious treat.

For the pie dough you can use one from the grocery store or make your own. I made this one from The Kitchn and it was sooo good! It’s worth taking the extra time to make your own dough. For these Galettes I only made half of that recipe.

Breakfast Galette
 
Prep time
Cook time
Total time
 
For the pie dough you can use one from the grocery store or make your own. I made this one from The Kitchn and it was sooo good! It's worth taking the extra time to make your own dough. For these Galettes I only made half of that recipe.
Author:
Serves: 2
Ingredients
  • 1 pie crust
  • 1 tablespoon extra virgin olive oil
  • ¼ medium red onion, thinly sliced
  • ¼ cup cherry tomatoes, halved
  • 3 eggs (1 for the egg wash)
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper. Set aside.
  2. In a medium pan, heat oil over medium high heat. Add the onions and sauté for 2 minutes. Set aside.
  3. Make two separate galette crusts or you can make a big one. Arrange the onions and tomatoes leaving about 1 inch on the sides. Fold edge up and over the ingredients to create a 1-inch border.
  4. To make the egg wash, beat one egg in a small bow. With a pastry brush, brush the crust with the egg wash.
  5. Bake the galettes for 12 minutes and remove from the oven.
  6. Crack 1 egg into the center of each tart. Return the galettes to the oven for 5-8 minutes or until the crust is golden brown and the eggs are fully cooked.
  7. Since all ovens vary, keep a close eye to the galette towards the end to make sure they don't burn.
  8. When ready just remove from the oven and serve while warm. Add salt & pepper to taste.

Breakfast Galette. The combination of buttery pie crust and eggs make this breakfast a delicious treat.
Breakfast Galette. The combination of buttery pie crust and eggs make this breakfast a delicious treat.

L~ F~:
  • Skipping breakfast isn’t an option for me either…totally need AND want it!! This is such a gorgeous galette!! Definitely trying this!ReplyCancel

    • ana @ fit, fun & delish!

      Agree! I cannot operate well during the morning until I get some solid food in my tummy. I’m glad you like it. Thanks!ReplyCancel

  • Ana, your breakfast galette looks wonderful!ReplyCancel

    • ana @ fit, fun & delish!

      Thanks so much Carrie! :) ReplyCancel

  • I spied this on foodgawker and I had to pop over and tell you your photos are beautiful! And I am obsessed with your plates! :) They are so pretty! I can’t wait to try this, it looks like the perfect breakfast!ReplyCancel

    • ana @ fit, fun & delish!

      Hi Annie! Thanks so much for stopping by…. your comments means a lot! I really hope you make this.It’s sooo tasty! It’s the perfect way to start your morning right :) ReplyCancel

  • What a mouth-watering breakfast! I love galettes, but have never thought to make a breakfast one – this looks amazing :) ReplyCancel

    • ana @ fit, fun & delish!

      Hi CakePants! (I love the name of your blog btw :D) Thanks so much. I just started experimenting with savory galettes and I’m hooked! Thanks again!ReplyCancel

 

Bread Pudding Protein Pancakes topped with Cream Cheese & Yogurt Glaze. Only 350 calories including the glaze! | Fit, fun & delish!

Friends, I’m a little ashamed to say that I fell off the wagon for a few weeks and I’ve eaten waaay too much. My waist line is starting to show it and I don’t like it. Not one bit.

I’ve never been one to eat mindlessly but lately my days seem to be filled with eating a little bit of this, a little bit of that to “whatta heck, I’ll just eat this box of Cheez-Its!!!!” I’m not trying to look for excuses but I do think that it has something to do with the stress I’ve been having at work. Now I can see how how easy it is to forget the good habits and start bad ones. However, since we all go thru stressful moments here and there, we need to learn to deal with these situations and be prepared mentally for what happens when these times come. We need to focus our emotions on something else and not “fix” it with food. Food should never be the solution to our problems. It should be seen as nourishment to keep our bodies healthy…..And to photograph it in pretty ways of course ;) 

There are plenty of articles out there regarding emotional eating if you’re looking for some support. Since I’m not trying to play psychologist I will refer you to this one .  It’s short and straight to the point. Luckily for me, my work has started to calm down a bit and I can see the light at the end of the tunnel.

We all can fall off the wagon at some point (whatever your path may be).  Don’t beat yourself up over it. I don’t like to dwell on the past, so I’m getting back on track and continuing my journey of eating in a balanced manner. To me nothing is off limits as long as it’s in moderation….I like to eat about 90% whole foods and the rest I like to fill it with indulging foods. That to me means a healthy balance. We all have different standards and goals so choose what works for you.

You know the funny part of this story? It occurred to me that I needed to talk about this while I was eating a huge burger and fries.  Now that’s hilarious!  Hey it’s my weakness.  What can I say?!?  All things in moderation!

Bread Pudding Protein Pancakes topped with Cream Cheese & Yogurt Glaze. Only 350 calories including the glaze! | Fit, fun & delish!

To celebrate getting back to my healthy eating journey, I made these Bread Pudding Protein Pancakes. These should ease the transition perfectly as they are pretty tasty! Even my hubby who is not a “health food” fanatic approved them. He actually asked for seconds!! That my friends is a pretty good indication these pancakes are darn good.

Bread Pudding is one of my ultimate favorite desserts and this will elevate my breakfast experience three notches! Aren’t these pancakes so cute?

Bread Pudding Protein Pancakes topped with Cream Cheese & Yogurt Glaze. Only 350 calories including the glaze! | Fit, fun & delish!
Bread Pudding Protein Pancakes topped with Cream Cheese & Yogurt Glaze. Only 350 calories including the glaze! | Fit, fun & delish!

For the bread I used this 12-grain bread and even kept the crust for the mix. It added an extra depth of flavors and the seeds give it an unexpected little crunch.

Bread Pudding Protein Pancakes
 
Prep time
Cook time
Total time
 
This recipe is for 1 serving but can easily be multiplied for several people.
Author:
Serves: 1
Ingredients
  • For the Pancakes
  • 2 egg whites
  • 1 whole egg
  • ¼ cup almond milk
  • ⅓ tablespoon pure vanilla extract
  • 3 slices Whole Wheat Bread ( I used 12 grain bread - 45 calories per slice), cut into ½ inch squares
  • 2 tablespoon flour
  • 2 packets of non calorie sweetener
  • pinch of kosher salt
  • ½ tablespoon baking powder
  • For the Glaze
  • 1 tablespoon reduced fat cream cheese
  • 1 tablespoon greek yogurt plain non fat
  • ⅛ cup sugar free maple syrup
Instructions
  1. Pancakes
  2. In a medium bowl, mix the eggs, almond milk & vanilla.
  3. Add the bread squares and make sure all of the bread is covered with the egg mixture. Let it soak for about 10 minutes until softened
  4. In a small bowl, mix together the flour, sweetener, baking powder and salt. Add flour mixture to the bread and gently fold until incorporated. Mix gently.
  5. Heat skillet & coat with cooking spray. Drop batter in ⅓ cup fulls. Cook 3-4 minutes on each side over medium-low heat. Pancakes will have a moist bread pudding-like consistency inside.
  6. Glaze
  7. In a small bowl, warm the cream cheese in the microwave until is very soft. About 20 seconds.
  8. Add the Greek yogurt & maple syrup. Mix well until all ingredients are blended.
  9. Serve pancakes topped with the glaze and serve while warm.

 

Bread Pudding Protein Pancakes topped with Cream Cheese & Yogurt Glaze. Only 350 calories including the glaze! | Fit, fun & delish!
Bread Pudding Protein Pancakes Macros

See the calorie breakdown below in case you need to substitute an item.  Since this recipe is flexible on ingredients, if you use different bread, milk, or flour, with a different calorie count, make sure to take that into consideration. Enjoy!

Bread Pudding Protein Pancakes Breakdown Calories

L~ F~:
  • WHOA!! These are perfect breakfast fuel! Love the recipe!ReplyCancel

  • Tracey

    These look awesome! I love the nutritional breakdown :) ReplyCancel

    • ana @ fit, fun & delish!

      I’m going to work on including breakdowns more often. Thanks!!ReplyCancel

  • Brilliant idea!! Oh, and I’m right there with you on the emotional eating. I ate almost an entire bag of chips yesterday (a big bag). Something I’d normally never do.ReplyCancel

  • Kathy

    These look and sound fantastic and who doesn’t love bread pudding and pancakes! It must be in the air, I fell off the wagon for the better part of the weekend, something that I rarely do. I have to admit it felt pretty good but all’s well and I’m safely back on track now :) ReplyCancel

    • ana @ fit, fun & delish!

      I think it’s the party times that make us fall off the wagon lol! I’ve been doing great so far! Thanks for stopping by!ReplyCancel

  • If I had these for breakfast every morning I would be one happy camper and if it helps with the waistline too then I’m all in! :) ReplyCancel

    • ana @ fit, fun & delish!

      I agree Krista! I think I’m making these part of my regular menu too. Have a great one!ReplyCancel