Lemon-Poppy Seed Pound Cake

• 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

1. Preheat oven to 350u0b0.
2. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.
3. 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 350u0b0 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.

cooking spray, flour, sugar, butter, egg whites, egg, lemon rind, vanilla, flour, poppy seeds, baking powder, baking soda, salt, lowfat buttermilk, powdered sugar, lemon juice

Taken from www.myrecipes.com/recipe/lemon-poppy-seed-pound-cake (may not work)