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Lemon Poppy Seed Bundt Cake
Yield: Makes 16 servings
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:
1.
Preheat oven to 350°F. Grease and flour Bundt pan; set aside.
2.
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.
3.
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.
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 |
This recipe appears in:
Cakes
