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Poppy Seed Lemon Cake

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
PREP TIME  30 Min
COOK TIME  50 Min
READY IN  1 Hr 20 Min

SERVINGS

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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.

FOOTNOTE

  • 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.
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REVIEWS

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


 
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