Lemon-Poppy Seed Pound Cake

Photo: Becky Luigart-Stayner
This Lemon-Poppy Seed Pound Cake is a classic recipe that is a true crowd-pleaser. Don't forget to brush the lemon glaze over the warm cake as it comes out of the oven. This recipe can be used to make delicious breakfast muffins too.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 27 %
Fat 6.7 g
Satfat 3.6 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 3.8 g
Carbohydrate 38.2 g
Fiber 0.6 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 166 mg
Calcium 70 mg

Ingredients

Cooking spray
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice

Preparation

Preheat oven to 350°.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.

Note:

October 1999