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Lemon-Poppy Seed Cake
Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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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
Lemon-Poppy Seed Cake Recipe at Cooking.com
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. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Dessert in a Pinch: Easy Cakes
Nutrition Facts per Serving
Yield: 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%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Joanne, NY Reviewed: 09/20/2009
Guilt-free snacking
I'm on WW and made this cake even lighter, healthier, less caloric, and higher fiber by using an oil substitute, whole wheat pastry flour, and a Splenda/sugar sweetener. I omitted the lemon curd. I used an 8-cup pan but would use a 6-cup pan next time so the batter can fill it more and make a higher cake. The 8-cup pan only took 30 mins to cook in a convection oven. This was easy-to-make. Can freeze leftovers; and you can stick to your diet w/o feeling you fell off the wagon.
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