Spacer Lemon-Poppy Seed Pound Cake
  | Asymmetry | Cooking | Lemon-Poppy Seed Pound Cake |



Finally, a homemade lemon-poppy seed cake that tastes as good as what they sell at the coffee shop.

cooking spray
1 tsp all-purpose flour
1 cup granulated sugar
1/3 c salted butter, softened
2 large egg whites
1 large egg
1 Tbsp grated lemon rind
1 tsp vanilla extract
1 2/3 c all-purpose flour
2 Tbsp poppy seeds
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 c lowfat buttermilk
2/3 c powdered sugar
4 tsp lemon juice


  1. Preheat oven to 350.
  2. Coat an 8x4 loaf pan with cooking spray, and dust with 1 tsp flour.
  3. In a mixing bowl, beat sugar and butter at medium speed until well blended.
  4. Add egg whites and egg, one at a time, beating well after each addition.
  5. Beat in lemon rind and vanilla.
  6. In a separate bowl, mix flour through salt (remembering as always to lightly spoon the flour, not scoop so it gets packed) with a whisk until well blended.
  7. Add half the flour, the buttermilk, and the rest of the flour mixture to the sugar mixture, beating well after each addition.
  8. Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.
  9. Cool in pan 10 minutes on a wire rack.
  10. Remove from pan.
  11. Poke holes in top of cake with a skewer.
  12. Mix powdered sugar and lemon juice in a small bowl; brush over warm cake.

12 servings. 226 calories per serving, 27 percent from fat. It's practically good for you!

Ye auld standby, Cooking Light.

| Top |


Except where noted, all material on this site is © 2003 Rebecca J. Stevenson