A Sprouted Oat Lemon Bundt cake recipe that’s moist, tangy, and wholesome — perfect for using sprouted oats while keeping the texture tender and the flavor bright. We love the freshness it provides.
Sprouted Oat Lemon Bundt Cake
Category
Cake
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
45-50 minutes
Sprouted Oat Flour has a sweeter, nuttier flavor and a lighter texture than regular oat flour.
Ingredients
-
440 g granulated sugar
-
2-4 lemon zest
-
226g butter unsalted and soft
-
1 tbsp pure vanilla extract
-
1 tsp salt
-
3 large eggs
-
1 ½ c cake flour + 1 c sprouted oat flour
-
½ tsp baking powder
-
¼ tsp baking soda
-
220g buttermilk
-
70g poppy seeds
-
113 g cream cheese
-
130 g powdered sugar
-
1 tsp pure vanilla
-
1 tbsp milk or cream
Cream Cheese Glaze
Directions
Zest the lemons with the sugar and mix together
Add in butter, vanilla , salt and beat until very light and fluffy. This can take between 5-7 min.
Add in eggs, mix well.
Sift together cake flour , oat flour, soda , powder. Fold with a spatula. You can also mix it together gently in mixer.
Add in buttermilk and poppy seeds
Lightly oil your bundt pan and heat oven to 350. Pour batter into pan.
Let it cool.
Make your cream cheese glaze by beating the cream cheese, sugar, vanilla and cream together until smooth. Glaze cake.
