Lemon Poppyseed Cake

This update on a classic cake is low in fat without sacrificing flavor. Buttermilk makes the cake especially tender.

3 tablespoons poppy seeds
2-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
4 tablespoons unsalted butter
2 tablespoons extra-light olive oil
1 tablespoon grated lemon zest
1-3/4 cups sugar
1-1/2 cups buttermilk
1/4 cup fresh lemon juice

1 Preheat the oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray. Dust with flour, shaking off the excess. Place the poppy seeds in a baking pan and cook until lightly toasted, about 4 minutes.
2 On a sheet of wax paper, combine the flour, baking powder, baking soda, salt, and poppy seeds. In a small bowl, whisk together the whole eggs and egg white.
3 In a large bowl, with an electric mixer, beat the butter, oil, and lemon zest until creamy. Gradually beat in 1-1/2 cups of the sugar until light and fluffy. Add the egg mixture, 1 teaspoon at a time, until light in texture.
4 With a rubber spatula, alternately fold in the flour mixture and the buttermilk, beginning and ending with the flour mixture, until just blended.
5 Scrape the batter into the tube pan, smoothing the top. Bake for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool. Once cool turn out onto a cake plate.
6 In a small saucepan, stir together the remaining 1/4 cup sugar and the lemon juice. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves, about 2 minutes. With a fork, prick holes in the top of the cake and pour the hot syrup over the cake. Makes 16 slices

Makes 16 wedges servings.
Per wedge: 231 calories, 6.1g total fat (2.3g saturated), 35mg cholesterol, 1g dietary fiber, 41g carbohydrate, 4g protein, 134mg sodium.