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.
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
How to Make It
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.
I drizzled some limoncello over the top in lieu of the sugary glaze. We did like this, though the hour was probably a bit too long. Next time, I'd put a TB of limoncello in the batter, too. Nice with fruit on top (berries & pineapple chunks).
After reading all the comments, I added a teaspoon of lemon extract to the batter, let it cook for 40 minutes and poked a lot of holes to let the glaze get Inside (while the cake was still in the pan). It gave a delicious, lemony moist cake!
Absolutely delicious! The cake had a very tender texture. The only change I made was to use 1/4 cup lemon juice and 5 tablespoons of sugar for the glaze, which I poured over the cake while it was still in the pan but had cooled about 5 minutes. The lovely lemon syrup soaked in, giving it a nice lemon flavor.
I baked this cake in a small, 6-cup bundt pan, so it looked beautiful, too!
delicious! use applesauce in place of the butter (for low-fat version) and add additional 2 Tbsp. melted butter for flavor; also use 1 cup whole wheat flour in place of 1 cup all-purpose. this recipe makes great morning muffins!
This was good right out of the oven, but after a day it was very dry. I microwaved it for 15 seconds, which helped a bit but not too much. Mine was done in 40 minutes, so be sure to check on it while it's cooking.
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