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Ingredientes
- 3/4 c. butter plus more
- 2 1/4 c. flour plus more
- 1 c. poppy seeds
- 1/3 c. honey
- 1/4 c. water
- 3/4 c. granulated sugar
- 1 Tbsp. grated lemon zest
- 1 tsp vanilla extract
- 2 x Large eggs
- 1 c. lowfat sour cream
- 1 tsp salt
- 2 1/2 Tbsp. lemon juice
- 1 tsp baking soda
- 1/2 tsp baking pwdr
- 6 Tbsp. lemon juice
- 3/4 c. powdered sugar
Direcciones
- For the Cake: Heat the oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
- Combine the poppy seeds, honey and water in a saucepan and cook over low heat till the water evaporates, stirring frequently, 4 to 5 min. Cold.
- Cream together the butter, sugar, lemon zest and vanilla. Add in the Large eggs, 1 at a time, beating well after each addition. Add in the lowfat sour cream, poppy seed mix, salt and lemon juice at low speed, combining thoroughly.
- Sift together the flour, baking soda and baking pwdr. Add in the flour mix to the poppy seed mix. Beat at low speed till thoroughly combined.
- Pour the batter into the pan. Bake till the cake draws away from the sides of the pan and a toothpick inserted in the center comes out clean, 50 to 60 min. Cover with foil if the cake browns too quickly. Remove the cake from the pan and cold to lukewarm.
- For the Lemon Glaze: Combine the lemon juice and powdered sugar in a saucepan. Bring to boil and cook till a thin syrup is formed, 1 to 2 min. Brush the glaze over the lukewarm cake.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 220 | |
| Calories from Fat 81 | 37% |
| Total Fat 9.48g | 12% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 382mg | 16% |
| Potassium 142mg | 4% |
| Total Carbs 32.7g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 28.97g | 19% |
| Protein 3.62g | 6% |
