Lemon-Poppy Seed Cake
- Active Time 20m
- Total Time 50m
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.
- 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)
Companion recipe: Lemon Curd
Preheat the oven to 350 degrees F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle the pan with 2 tablespoons sugar, tapping out excess.
Whisk the flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
Whisk the egg in another bowl until frothy. Whisk in the remaining 1 1/4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add the wet ingredients to the dry ingredients, whisking until just moistened. Pour the batter into the 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 the edges and invert onto a wire rack. Let cool completely. Serve with Lemon Curd, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
218 calories; 5g total fat; 1g total saturated fat; 18mg cholesterol; 273mg sodium; 40g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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