| Fast Prep

lemon–poppy seed cake

prep: 10 minutes | bake: 20 minutes at 350°F | cool: 1 hour | MAKES: 12 servings

• 3 Tbsp. butter
• 1 cup buttermilk
• 1 egg, lightly beaten
• 1 tsp. vanilla
• 1½ cups all-purpose flour
• ½ cup sugar
• ¼ cup cornmeal
• 1 Tbsp. poppy seeds
• 1 tsp. baking soda
• 1 tsp. lemon zest (see tip below)
• ½ tsp. salt
• Powdered Sugar Icing (optional)

1. Preheat oven to 350°F. In an oven-safe 4- to 5-qt. pot with a 7½- to 8-inch diameter melt butter over medium-low heat. Stir in buttermilk, egg, and vanilla until combined. Stir in the remaining ingredients except icing until smooth.

2. Bake, uncovered, 20 to 30 minutes or until a toothpick comes out clean. Serve warm or cool completely. If desired, drizzle with Powdered Sugar Icing.

PER SERVING: 145 cal., 4 g fat (2 g sat. fat), 24 mg chol., 252 mg sodium, 24 g carb., 1 g fiber, 10 g sugars, 3 g pro.

POWDERED SUGAR ICING: In a small bowl combine 1½ cups powdered sugar, ¼ tsp. vanilla or almond extract, and 2 Tbsp. milk. If necessary, add additional milk (up to 2 Tbsp.) to make icing drizzling consistency.

CITRUS SWITCH

Lemon and poppy seeds are a classic flavor combination, but feel free to swap in another kind of citrus zest in place of the lemon zest. Try orange, tangerine, lime, or even grapefruit zest.