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Poppy Seed Pound Cake

Contributed by: Chris WebAdmin. of


  • 1/3 cup poppy seed
  • 1 cup lowfat butter milk
  • 3/4 cup Egg Beaters RealEgg Product
  • 1 teaspoon vanilla extract
  • 2/3 cup margarine, softened
  • 1 1/4 cups sugar
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons water
  • 1/3 cup confectioners' sugar


In small bowl, stir poppy seed into buttermilk; let stand 5 minutes. Stir in egg product and vanilla.

In large bowl, with electric mixer at high speed, beat margarine and sugar until creamy. Combine flour, baking powder and baking soda. Alternately blend milk mixture and flour mixture into margarine mixture until smooth.

Mix brown sugar and cinnamon; set aside. Pour half the batter into a greased 12-cup fluted tube pan. Sprinkle with cinnamon mixture; top with remaining batter.

Bake at 350 F for 40 to 45 minutes until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan. Cool completely on wire rack. Gradually blend water into confectioners' sugar until smooth; drizzle over cake.

Serving Size: Makes 16 servings

Nutritional Information: Per Serving: 266 calories, 9 g total fat (30% of calories from fat), 2 g saturated fat, 1 mg cholesterol, 266 mg sodium

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