Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake

Lemon Poppy Seed Bundt Cake


Makes 16 servings


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


  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
Calories 178
Calories from Fat 35 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 14 mg
Carbohydrate 26 g
Fiber 1 g
Protein 3 g
Sodium 181 mg

Dietary Exchange

Starch 1-1/2
Fat 1-1/2

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