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View Full Version : Review: Lemmon Poppy Seed Pound Cake



lisas3575
01-26-2003, 01:22 PM
I made this yesterday off of the recipe finder. I thought it was just ok, but it could have been my preparation. I made it as written with the exception of adding a couple of teaspoons of fresh lemon juice to the batter and baking it in a bundt pan rather than a loaf pan. I thought it was on the dry side, and the "crust" was really hard. I'm sure that the pan had something to do with that. There really wasn't enough batter for a bundt pan, so the cake was really short. I think the brown sugar pound cake is much better, but I'd give this one a 6.5/10.

Here's the recipe:

Lemon-Poppy Seed Pound Cake

INGREDIENTS:
Cooking spray
1 teaspoon all-purpose flour
1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice


INSTRUCTIONS:
Preheat oven to 350F. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1-2/3 cups flour into dry measuring cups; level with a knife. Combine 1-2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely.

NUTRITIONAL INFO:
calories: 226 carbohydrates: 38.2 g cholesterol: 32 fat: 6.7 g sodium: 166 mg protein: 3.8 g calcium: 70 mg iron: 1.1 mg fiber: 0.6 g

YIELD:
Yield: 12 servings (serving size: 1 slice).

colleency
01-26-2003, 09:51 PM
I have an excellent lemon poppy seed pound cake recipe. But it's not light. At all. In fact, it's the opposite of light.

It's from The Silver Palate Good Times cookbook. People always request the recipe when I make it. If you're interested, I'll post it.

Actually, it's on my website at http://www.project-insomnia.com/colleen/baking/lemoncake.html