Seasonal Desserts

LEMON-POPPY SEED CAKE A C T IV E T IM E : 20 minutes | TOTA L : 50 minutes Just like your favorite morning muffin made into an elegant cake. Unlike that bakery muffin, though, you can help yourself to seconds: each serving has just 1 gram saturated fat. 2 tablespoons plus 11⁄4 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, optional (below) 1. Preheat oven to 350°F. Lightly oil a 6- or 8-cup tube pan or coat it with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess. 2. In a large bowl, whisk flour, poppy seeds, baking powder, baking soda and salt. 3. In another bowl, whisk egg until frothy. Whisk in remaining 11⁄4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.

4. Bake cake for 30 to 40 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. Immediately loosen edges and invert onto a wire rack. Let cool completely. Serve with Lemon Curd, if desired. M A K E S 12 S E RV IN G S . PE R S E RV IN G : 218 CALORIES; 5 G TOTAL FAT (1 G SAT, 2 G MONO); 18 MG CHOLESTEROL; 40 G CARBOHYDRATE; 4 G PROTEIN; 1 G FIBER; 273 MG SODIUM; 73 MG POTASSIUM. LEMON CURD A C T IV E T IM E : 15 minutes | TOTA L : 20 minutes In a medium nonreactive saucepan, whisk 1 large egg, 2 large egg whites, 3⁄4 cup sugar, 2⁄3 cup fresh lemon juice and 1 tablespoon freshly grated lemon zest. Add 1 tablespoon butter and cook overlow 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. (The sauce will keep, covered, in the refrigerator for up to 2 days.)