Rating: 4.67 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 1999

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Recipe Summary test

total:
50 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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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.

1 starch, 1 1/2 other carbohydrate, 1 fat

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