Lemon-Poppy Seed Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This Lemon-Poppy Seed Pound Cake is a classic recipe that is a true crowd-pleaser. Don't forget to brush the lemon glaze over the warm cake as it comes out of the oven. This recipe can be used to make delicious breakfast muffins too. Ingredients:
cooking spray |
1 teaspoon all-purpose flour |
1 cup granulated sugar |
1/3 cup butter or stick margarine, softened |
2 large egg whites |
1 large egg |
1 tablespoon grated lemon rind |
1 teaspoon vanilla extract |
1 2/3 cups all-purpose flour |
2 tablespoons poppy seeds |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
3/4 cup low-fat buttermilk |
2/3 cup powdered sugar |
4 teaspoons lemon juice |
Directions:
1. Preheat oven to 350°.
2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
3. Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.
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