Lemon Poppy Seed Cake
This update on the classic cake is low in fat without sacrificing flavor. Buttermilk makes the cake especially tender.
  • 3 tablespoons poppy seeds
  • 2-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 1 egg white
  • 6 tablespoons unsalted butter
  • 1-3/4 cups sugar
  • 1 tablespoon grated lemon zest
  • 1-1/2 cups low-fat (1.5%) buttermilk
  • 1/4 cup fresh lemon juice

1. Preheat oven to 350°F. Spray 10-inch tube cake pan with nonstick cooking spray. Dust with flour, shaking off excess. Place poppy seeds in baking pan and cook until lightly toasted about 4 minutes.

2. On sheet of waxed paper, combine flour, baking powder, baking soda, salt, and poppy seeds. In small bowl, whisk together whole eggs and egg white.

3. In large bowl, with electric mixer, beat butter, 1-1/2 cups of sugar, and lemon zest until creamy. Gradually beat in egg mixture, 1 teaspoon at a time until light in texture. With rubber spatula, alternately fold in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended. Scrape batter into prepared pan, smoothing top.

4. Bake until toothpick inserted in center of cake comes out clean, about 35 minutes. Transfer to wire rack.

5. In small saucepan, stir together remaining 1/4 cup sugar and lemon juice. Bring to a boil over medium heat and cook, stirring, until sugar dissolves, about 2 minutes.

6. With a fork, prick holes in top of cake and pour hot syrup over cake. Transfer to wire rack and cool cake in pan for 10 minutes.

7. Run metal spatula around sides and center of cake, invert onto rack and cool before serving.

Nutritional Information
Per serving: 230 calories, 5.9g total fat, 3g saturated fat, 1.6g monounsaturated fat, 0.3g polyunsaturated fat, 1g dietary fiber, 4g protein, 41g carbohydrate, 39mg cholesterol, 134mg sodium.
Good source of: iron, riboflavin, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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