Lemon Poppy Pound Cake
- Number of Servings: 12
Ingredients
2 spray(s) cooking spray 2 1/2 cup(s) all-purpose flour 1 Tbsp baking powder 1 tsp table salt 1/2 cup(s) maple syrup 1 1/4 cup(s) skim milk 2 Tbsp poppy seeds 1 medium lemon(s), zest finely minced and juiced 1/4 cup(s) sugar
Preheat oven to 350ºF. Coat a 9- X 5-inch loaf pan with cooking spray.
In a large bowl, sift together flour, baking powder and salt. In another bowl, blend together maple syrup, soy milk, poppy seeds and lemon zest. Using an electric mixer, combine dry and wet ingredients until well-blended (dough will be a little stiff).
Turn dough into prepared pan; smooth top with a spatula that’s been sprayed with cooking spray. Bake until top of cake springs back to the touch and a toothpick inserted in center comes out clean, about 35 to 40 minutes.
Meanwhile, to prepare syrup, place lemon juice in a small saucepan and stir in sugar; set over medium heat. Bring mixture to a boil; cook, stirring frequently, until sugar is completely dissolved, about 1 or 2 minutes.
As soon as cake comes out of oven, pierce it many times with a toothpick. Pour half of syrup over top of cake and allow it to absorb for 10 minutes.
Cover a wire rack with aluminum foil and turn cake out onto prepared rack. Brush remaining syrup onto exposed bottom and both sides of cake; allow cake to cool completely. Once cool, tightly wrap cake in foil and refrigerate for 24 hours so syrup becomes completely infused. Bring to room temperature and slice into 12 pieces. Yields 1 piece per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user TRUDIEJO88.
In a large bowl, sift together flour, baking powder and salt. In another bowl, blend together maple syrup, soy milk, poppy seeds and lemon zest. Using an electric mixer, combine dry and wet ingredients until well-blended (dough will be a little stiff).
Turn dough into prepared pan; smooth top with a spatula that’s been sprayed with cooking spray. Bake until top of cake springs back to the touch and a toothpick inserted in center comes out clean, about 35 to 40 minutes.
Meanwhile, to prepare syrup, place lemon juice in a small saucepan and stir in sugar; set over medium heat. Bring mixture to a boil; cook, stirring frequently, until sugar is completely dissolved, about 1 or 2 minutes.
As soon as cake comes out of oven, pierce it many times with a toothpick. Pour half of syrup over top of cake and allow it to absorb for 10 minutes.
Cover a wire rack with aluminum foil and turn cake out onto prepared rack. Brush remaining syrup onto exposed bottom and both sides of cake; allow cake to cool completely. Once cool, tightly wrap cake in foil and refrigerate for 24 hours so syrup becomes completely infused. Bring to room temperature and slice into 12 pieces. Yields 1 piece per serving.
Number of Servings: 12
Recipe submitted by SparkPeople user TRUDIEJO88.
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 319.1 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.3 g
- Protein: 3.1 g
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