Lemon Poppy Seed Cake
What a classic combination–lemon and poppy seed. Once you taste this luscious cake, you won't believe it's low fat!
Makes 12 servings
|6||tablespoons margarine, softened|
|1/2||cup packed light brown sugar|
|1/2||cup plain low-fat yogurt|
|1||tablespoon fresh lemon juice|
|1-3/4||cups all-purpose flour|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/3||cup fat-free (skim) milk|
|2||tablespoons poppy seeds|
|1||tablespoon grated lemon peel|
|1||cup powdered sugar|
|2||tablespoons plus 1-1/2 teaspoons lemon juice|
|1/2||teaspoon poppy seeds|
- Preheat oven to 350°F. Grease and flour 6-cup Bundt pan. Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and 1 tablespoon lemon juice. Set aside.
- Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix in 2 tablespoons poppy seeds and lemon peel. Pour batter into prepared pan.
- Bake about 40 minutes or until cake is golden brown and toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.
- For Lemon Glaze, mix powdered sugar with lemon juice until desired consistency. Spoon glaze over cake and sprinkle with 1/2 teaspoon poppy seeds.
|Serving Size:||1 slice cake (1/12 of total recipe)|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||29 %|
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