Preheat oven to 350 °F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.
Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
Whisk egg in another bowl until frothy. Whisk in remaining 1 1/4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into 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 edges and invert onto a wire rack. Let cool completely. Serve with Lemon Curd, if desired.
218 calories;5 g fat(1 g sat); 1 g fiber; 40 g carbohydrates; 4 g protein; 5 mcg folate; 16 mg cholesterol; 24 g sugars; 0 g added sugars; 32 IU vitamin A; 1 mg vitamin C; 76 mg calcium; 1 mg iron; 291 mg sodium; 74 mg potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 fat
Glad to find the recipe after so many years
I first made this cake back in '00 and lost the magazine. I'm so glad to have found it again. This was my go-to dessert for pot lucks or new neighbors (I lived in Florida and had a very generous Meyer lemon tree). Love, love the poppy seeds.
Pros: Lemony, the curd tastes like the real thing
March 01, 2010
By: EatingWell User
A showstopper. Make this with the lemon curd and your guests will ask for itagain and again. Good, wholesome, healthy recipes. While it is low fat the taste is rich.