Add a photo

Poppy Seed Lemon Cake

By: Marcia Fuller  
"'I made this moist bundt cake one Sunday for a brunch after church, and no one believed it was light,' shares Marcia Fuller of Sheridan, Montana."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 239 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 14 servings
 

Ingredients

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 4 egg whites
  • 1 cup fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 3 1/2 cups all-purpose flour
  • 2 tablespoons grated lemon peel
  • 4 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fat-free milk
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 1/2 tablespoons lemon juice
  • 1/2 teaspoon poppy seeds

Directions

  1. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
  2. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.

Footnotes

  • Nutritional Analysis: One piece equals 302 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by JENKC 
This is an incredibly moist cake with just the right sweetness. You really can't believe it's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2007 by vicky_m 
This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2009 by mtngrl547 
This was very good...but it must be eaten fast! You have to stick it in the fridge no later... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?