BulgurPoundcake

Lemon Bulgur Cakes

by Meagan Nuchols in Featured Articles, Recipes

Most often Bulgur is used to make various savory salads and entrées, such as the ever so popular Tabouli. Compelled by the August product list I thought, “what would Light Bulgur taste like baked into something?” So round one of experimenting with bulgur in a cookie, didn’t turn out so well. I par cooked the bulgur, thinking it would finish cooking during the baking of the cookie. Well I was wrong. My boss took a bite and said with a smile, “tastes like gravel.”

We all laughed and I moved on to round two of experimenting. Since the sun is sort of shining, what better to accompany those juicy Oregon berries than a lemon pound cake? Round two of baking with bulgur turned out a bit less crunchy and a lot more delicious. One cup of cooked and cooled bulgur was added to a simple lemon pound cake recipe and scooped into adorable little bundt pans. These Lemon Bulgur Pound Cakes are finished with a lemon glaze and are yours for $0.75 each or $3.95 for a 6-pack.

You will also find Bob’s Red Mill Light Bulgur 20% off through August. Not only does bulgur have a sufficient amount of protein, but fiber too. The addition of bulgur to this recipe adds a delightful new texture and added nutrition for you and your loved ones. Whether you’re making your famous summer Tabouli salad, or being creative and adding some bulgur to your favorite recipe, have fun! Enjoy this recipe with some local berries and dollop of whip cream!

Lemon Bulgur Pound Cakes

  • ½ cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 Lemon Zest and Juice
  • ¼ tsp  Salt
  • 1 ½ cups Whole Wheat Pastry Flour
  • 1 tsp Baking Powder
  • ½ cup Milk
  • 1 cup Light Bulgur* (cooked according to package directions and cooled)

DIRECTIONS

  1. Preheat oven to 350°F degrees. Grease cupcake tins.
  2. Mix together Sugar and Butter
  3. Add Eggs (well beaten), Lemon Juice and Zest. Mix well.
  4. Add salt, flour, and baking powder. Mix well.
  5. Mix in Milk.
  6. Fold in cooked Bulgur
  7. Pour batter into greased cupcake tin and bake for 15 minutes.

GLAZE: ¾ cup powdered sugar with 2 Tablespoons lemon juice

Or

SIMPLE SYRUP: Juice of 1 lemon with 1 Tablespoon sugar

YIELD: 12 cupcakes

*The only difference between light bulgur and regular bulgur is the type of wheat used. Light bulgur is made from soft white wheat, while regular bulgur is made from hard red wheat.

About The Author
Meagan Nuchols Google: Meagan Nuchols
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2 Responses to “Lemon Bulgur Cakes”

  1. When I was going to school in the Portland (Oregon) Public Schools, the cafeteria made some delicious bulgur cookies. They were large, fairly thin and very crispy. I would love to have that recipe, but have searched for it with no success.

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