Lemon-Poppy Seed Pound Cake

Yield: 12 servings (serving size: 1 slice)

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

Preparation

Preheat oven to 350°.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

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.

Nutritional Information

Calories:

226 (27% from fat)

Fat:

6.7g (sat 3.6g,mono 1.8g,poly 0.8g)

Protein:

3.8g

Carbohydrate:

38.2g

Fiber:

0.6g

Cholesterol:

32mg

Iron:

1.1mg

Sodium:

166mg

Calcium:

70mg