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Lemon Poppy Seed Pound Cake

adapted from Cooking Light

Ingredients

  • Cooking spray
  • 1 teaspoon all-purpose flour
  • ⅓ cup butter softened
  • 1 cup sugar
  • 2 large egg whites
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 1 teaspoon vanilla
  • 1 ⅔ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup low-fat buttermilk

Instructions

  1. Preheat oven to 350F.
  2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
  3. Beat butter and sugar at medium speed with 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.
  4. In a separate bowl, combine 1 ⅔ 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.
  5. Pour batter into prepared pan; bake in preheated oven for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.