Just like your favorite morning muffin made into an elegant cake. Unlike that bakery muffin, though, you can help yourself to seconds: each serving has just 1 gram saturated fat.

Beth-Ann Bove
Source: EatingWell Magazine, January/February 1999


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Associated Recipes

Nutrition Facts

218 calories; protein 3.6g; carbohydrates 39.9g; dietary fiber 1g; sugars 24.5g; fat 5.1g; saturated fat 0.6g; cholesterol 16.3mg; vitamin a iu 32.3IU; vitamin c 0.7mg; folate 4.7mcg; calcium 76.3mg; iron 1.2mg; magnesium 14.3mg; potassium 73.7mg; sodium 290.9mg; thiamin 0.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 4 stars
Made this without the lemon curd. Honestly a bit dry. My guess is the low fat/high sugar/low eggs contributes to this and the curd is really needed to add moisture. I'll look for a recipe with a bit more fat and eggs and perhaps less sugar the next go around. Husband loved it. Read More
Rating: 5 stars
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 Read More