Lemon Poppy Seed Pound Cake
- 1 - 1-1/2 cups powdered sugar
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 Tbsp. lemon zest
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup non-fat or low-fat sour cream
- 1/2 cup Pompeian Extra Light Tasting Olive Oil
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. vanilla extract
- 1-1/3 cups granulated sugar
- 2 Tbsp. lemon juice
- 2 Tbsp. poppy seeds
- 3 Tbsp. fresh lemon juice
- 4 large eggs
Preheat oven to 350o F. Generously spray a Bundt pan with cooking spray.
In a small bowl, combine the flours, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, beat the eggs with a mixer until light and slightly increased in volume. Add the sugar slowly while continuing to beat. The mixture will become light and fluffy. Add the Pompeian Extra Light Tasting Olive Oil, lemon zest, lemon juice, and vanilla extract and beat another 2 minutes.
Alternately add the dry ingredients and the sour cream to the batter, beating between additions.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Then invert the pan to remove and cool completely.
Simple glaze for the cake (optional): Whisk the lemon juice, powdered sugar, and vanilla extract in a small bowl until the mixture has a smooth consistency. Drizzle over the cake.