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Lemon-Poppy Seed Pound Cake

Photo: Becky Luigart-Stayner
Yield 12 servings (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.