Poppy-Seed Cake with Lemon Curd

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.

From EatingWell:  January/February 1999

Yield: 12 servings

Active Time: 20 minutes

Total Time: 50 minutes plus cooling time

Ingredients

• 2 tablespoons plus 1 1/4 cups sugar
• 2 cups all-purpose flour
• 3 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 3 tablespoons canola oil
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract
• Lemon Curd, (recipe follows), optional

Preparation

1. 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.
2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
3. 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.
4. 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.

Nutrition Per serving:

218 calories; 5 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 40 g carbohydrates; 4 g protein; 1 g fiber; 273 mg sodium; 73 mg potassium.

2 1/2 Carbohydrate Serving

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

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