Lemon Poppy Seed Pound Cake 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 degrees. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside. 2. Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). 3. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. 4. 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. 5. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. 6. Pour batter into prepared pan; bake at 350 degrees 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. 7. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely. Yield: 12 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
