See Also: Lemon Poppy Seed Cake(recipes)
Lemon Poppy Seed Bundt Cake(recipes)
Hungarian Lemon Poppy Seed Cookies(recipes)
Lemon Poppy Seed Waffles with Fresh Blueberries(recipes)
Poppy Seed Dressing(recipes)
Pineapple Poppy Seed Dressing(recipes)
Apple Slaw with Poppy Seed Dressing(recipes)
Orange Poppy Seed Sweet Rolls(recipes)
Creamy Lemon Cake(recipes)
Sunny Lemon Cake(recipes)

Lemon Poppy Seed Cake (recipes)


Lemon Poppy Seed Cake

Yield: Makes 12 servings

What a classic combination–lemon and poppy seed. Once you taste this luscious cake, you won' t believe it' s low fat!





Ingredients:



6tablespoons margarine, softened

1/2cup packed light brown sugar

1/2cup plain low-fat yogurt

1whole egg

2egg whites

1tablespoon fresh lemon juice

1-3/4cups all-purpose flour

1teaspoon baking powder

1/2teaspoon baking soda

1/4teaspoon salt

1/3cup fat-free (skim) milk

2tablespoons poppy seeds

1tablespoon grated lemon peel

1cup powdered sugar

2tablespoons plus 1-1/2 teaspoons lemon juice

1/2teaspoon poppy seeds









Preparation:





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)







Fiber

1 g







Carbohydrate

34 g







Cholesterol

18 mg







Saturated Fat

1 g







Total Fat

7 g







Calories from Fat

29 %







Calories

217







Protein

4 g







Sodium

219 mg









Dietary Exchange:







Fat

1







Starch

2-1/2