Lemon Poppy Seed Bundt Cake
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Lemon Poppy Seed Bundt Cake
YIELD Makes 16 servings
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INGREDIENTS
| 1 | cup granulated sugar |
| 1/2 | cup (1 stick) butter, softened |
| 1 | egg, at room temperature |
| 2 | egg whites, at room temperature |
| 3/4 | cup low-fat (1%) milk |
| 2 | teaspoons vanilla |
| 2 | cups all-purpose flour |
| 2 | tablespoons poppy seeds |
| 1 | tablespoon grated lemon peel |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 4‑1/2 | teaspoons powdered sugar |
PREPARATION:
- Preheat oven to 350°F. Grease and flour Bundt pan; set aside.
- Beat granulated sugar, butter, egg and egg whites in large bowl with electric mixer at medium speed until well blended. Add milk and vanilla; mix well. Add flour, poppy seeds, lemon peel, baking powder and salt; beat about 2 minutes or until smooth.
- Pour into prepared pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Gently loosen cake from pan with knife; turn out onto wire rack. Cool completely. Sprinkle with powdered sugar. Cut into 16 pieces before serving.
This recipe appears in:
Cakes
NUTRITIONAL INFORMATION:
| Serving Size: | 1 piece cake |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 14 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 35 % |
| Calories | 178 |
| Protein | 3 g |
| Sodium | 181 mg |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
| Fat | 1-1/2 |
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