Spinach Lemon Sunflower Gugelhupf

by Lora Wiley-Lennartz
Spinach Lemon Sunflower bunt cake
Spinach Lemon Sunflower Gugelhupf

What I like most about this Spinach Lemon Sunflower Gugelhupf is that it is season-proof. A perfect cake for any time of year that looks beautiful on your dessert table.

Spinach Lemon Sunflower Gugelhupf
Spinach, lemon, and sunflower seeds combine to make a delicious dense sweet bundt cake. The earthy taste of spinach and the bright flavor of lemon are the winning flavors here.
Sunflower oil replaces butter in this recipe and adding raw sunflower seeds to the batter adds extra flavor and crunch. White chocolate chips balance the vegetable and citrus taste and boost the sweet factor.

The cake is topped with a simple sugar glaze flavored with freshly squeezed lemon juice. If you have extra lemon zest, feel free to add that to the sugar glaze as well.

Spinach Lemon Sunflower Gugelhupf

Course cakes,, Desserts
Cuisine American, Austrian, German
Keyword bundt cake, lemon cake, Nectarine Cake, spinach, spinach cake, sunflower seeds
Prep Time 10 minutes
Cook Time 1 hour
Servings 10
Author Lora Wiley-Lennartz

Ingredients

  • Cake:
  • 1 C drained frozen chopped spinach
  • 2.25 C all-purpose flour
  • 1 t baking powder
  • 1.5 C sunflower oil
  • zest and juice from one lemon
  • 3 large eggs
  • 1 C sugar
  • 1 t pure vanilla extract
  • 1 C white chocolate chips
  • 1/2 cup raw sunflower seeds plus 2 tablespoons for decorating
  • Glaze:
  • 1.5 cups powdered sugar
  • 4-5 T freshly squeezed lemon juice

Instructions

  1. Make the Cake:

  2. Defrost spinach & drain thoroughly.

  3. Preheat oven to 350F.

  4. Grease & flour a large bundt pan.

  5. Whisk together flour & baking powder. Set aside.

  6. Pulse spinach & oil in a food processor or blender until pureed.

  7. Pulse in lemon juice & zest. Set aside.

  8. Beat eggs, sugar, & vanilla until creamy.

  9. Beat in spinach/oil mixture.

  10. Add dry ingredients a bit at a time until combined.

  11. Fold in the white chocolate chips.

  12. Fold in the raw sunflower seeds.

  13. Transfer the batter to the prepared bundt pan.

  14. Bake for 1 hr or until a knife inserted in the middle of the cake comes out clean.

  15. Let cool for 15 min before de-panning.

  16. Transfer to a wire rack fitted over a parchment paper-lined baking sheet.

  17. Let the cake cool completely before glazing.

  18. Glaze:

  19. Whisk powdered sugar & lemon juice until it forms a pourable glaze.

  20. If it's too thick, add more lemon juice or water. If too thin, add more powdered sugar.

  21. Pour the glaze evenly over the completely cooled cake.

  22. Sprinkle the raw sunflower seeds over the top.

  23. When the glaze has completely hardened, plate, slice, & serve.

Spinach cake batter

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