Lemon Poppy Seed Cake

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 whole egg
2 egg whites
1 tablespoon fresh lemon juice
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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


  1. 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.
  2. 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.
  3. 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.
  4. For Lemon Glaze, mix powdered sugar with lemon juice until desired consistency. Spoon glaze over cake and sprinkle with 1/2 teaspoon poppy seeds.

Nutritional Information

Serving Size: 1 slice cake (1/12 of total recipe)
Calories 217
Calories from Fat 29 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 18 mg
Carbohydrate 34 g
Fiber 1 g
Protein 4 g
Sodium 219 mg

Dietary Exchange

Starch 2-1/2
Fat 1

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