Lemon-Poppy Seed

by My1SqueakyShoe Sun May 10, 2009 5:58 am

Lemon-Poppy Seed Cake

Active Time: 20 Minutes
Total Time: 50 Minutes
Yield: 12 servings
Just like your favorite morning muffin made into an elegant cake. Unlike that bakery muffin, though, you can help yourself to seconds: each serving has just 1 gram saturated fat.

RECIPE INGREDIENTS
2 tablespoons plus 1 1/4 cups sugar
2 cups all-purpose flour
3 tablespoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
3 tablespoons canola oil
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
lemon curd (see recipe link above)

Other necessary recipes:
Lemon Curd

DIRECTIONS
Preheat oven to 350°F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.

Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.

Whisk egg in another bowl until frothy. Whisk in remaining 1 1/4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.

Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Let cool completely. Serve with Lemon Curd, if desired.

Recipe reprinted by permission of

EatingWell Magazine.

Nutrition Facts per Serving
Yield: 12 servings
Calories: 218
Fat. Total: 5g
Protein: 4g

Carbohydrates, Total: 40g
Fat, Saturated: 1g
Fiber: 1g

Cholesterol: 18mg
Sodium: 273mg
% Cal. from Fat: 21%