Lemon Poppy Seed Bundt Cake the Editors of Publications International, Ltd.
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||cups all-purpose flour|
|2||tablespoons poppy seeds|
|1||tablespoon grated lemon peel|
|2||teaspoons baking powder|
|4-1/2||teaspoons powdered sugar|
- 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.
|Serving Size:||1 piece cake|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||35 %|
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