Healing Kitchen

Lemon Poppy Seed Cake
When Lenore Krieger from Elmont, New York sent us her mother's recipe for Lemon Poppy Seed Cake she was hoping we could cut back on the fat (especially the saturated fat) without sacrificing the flavor. Lenore wrote that her husband Rex loves the cake but really needs to watch his fat intake. We took a look at Mom's recipe and knew we could easily cut back on the butter and whole eggs and use buttermilk to give the cake a tender crumb without much fat. Now Rex can have his cake and eat it too.

Dietary fiber (g)
Total fat (g)
Saturated fat (g)
Cholesterol (mg)
Sodium (mg)

The Ingredients

     3 tablespoons poppy seeds  2-1/2 cups cake flour  1-1/2 teaspoons baking powder  1/2 teaspoon baking soda  1/4 teaspoon salt  2 whole eggs  1 egg white  6 tablespoons unsalted butter  1-3/4 cups sugar  1 tablespoon grated lemon zest  1-1/2 cups low-fat (1.5%) buttermilk  1/4 cup fresh lemon juice
1. Preheat the oven to 350°F. Spray a 10" tube cake pan with nonstick cooking spray. Dust with flour, shaking off excess. Place poppy seeds in a baking pan and cook until lightly toasted, about four minutes.

2. On a sheet of waxed paper combine flour, baking powder, baking soda, salt, and poppy seeds. In small bowl, whisk together eggs and egg white. In a large bowl, with an electric mixer, beat butter, 1-1/2 cups of the sugar and the lemon zest until creamy. Gradually beat in the egg mixture, 1 teaspoon at a time, until light in texture. With a rubber spatula, alternately fold in flour mixture and buttermilk, beginning and ending with the flour mixture, until just blended. Scrape the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in center of cake comes out clean, about 35 minutes. Transfer to wire rack.

3. In a small saucepan, stir together remaining 1/4 cup sugar and lemon juice. Bring to a boil over medium heat and cook, stirring until sugar dissolves, about 2 minutes. With a fork, prick holes in the top of the cake and pour the hot syrup over the cake. Transfer to a wire rack and cool cake in pan for 10 minutes. Run a metal spatula around sides and center of cake, invert onto rack and cool before serving. Makes 16 servings

Author: the Healing Kitchen staff
Date Published: 01/22/2002
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