Finally, a homemade lemon-poppy seed cake that tastes as good as what they sell at the coffee shop.
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
- Preheat oven to 350.
- Coat an 8x4 loaf pan with cooking spray, and dust with 1 tsp flour.
- In a mixing bowl, beat sugar and butter at medium speed until well blended.
- Add egg whites and egg, one at a time, beating well after each addition.
- Beat in lemon rind and vanilla.
- 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.
- Add half the flour, the buttermilk, and the rest of the flour mixture to the sugar mixture, beating well after each addition.
- Pour batter into pan and bake for 1 hour or until a toothpick comes out clean.
- Cool in pan 10 minutes on a wire rack.
- Remove from pan.
- Poke holes in top of cake with a skewer.
- 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.
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Except where noted, all material on this site is © 2003 Rebecca J. Stevenson