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."

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USMETRIC

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.
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.

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.

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

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

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