Lemon-Poppy Seed Cake

Source: EatingWell Magazine

Yield:  12 servings

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 (see recipe below)

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.


   Lemon Curd

Yield:  1 1/2 cups

Try this for a different topping for 
waffles.

Make Ahead Tip: 

Cover and refrigerate for up to 2 days.

1   large egg
2   large egg whites
3/4 cup  sugar
1 tablespoon  freshly grated lemon zest
2/3 cup  lemon juice juice
1 tablespoon  butter

Whisk together egg, egg whites, 
sugar, lemon zest and juice in 
a medium nonreactive saucepan. 

Add butter and cook over low heat,
whisking constantly, until thickened, 5 to 7 minutes. 

Do not let sauce come to a simmer. 

Transfer to a small bowl and let 
cool slightly; serve warm.

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