lemon poppyseed pound cake

cooking light pound cake

it's lightened up for january, full of bold citrusy flavor. it'll make your kitchen smell delightful. it's perfect with a cup of tea, or to package up and deliver to a neighbor. it's a not-too-much recipe you won't regret giving a whirl. {too dark to snap a photo by the time i finished. this one is from cooking light}

yield: 12 servings (serving size: 1 slice)


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


01. preheat oven to 350°.
02. coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. set aside.
03. 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.
04. 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.
05. 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.
06. 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.

recipe from cooking light