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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:
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PREP TIME
30 Min
COOK TIME
50 Min
READY IN
1 Hr 20 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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.
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
Reviewed on Mar. 25, 2007 by JENKC
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JENKC
Mar. 25, 2007
This is an incredibly moist cake with just the right sweetness. You really can't believe it's light! The only change I made was to add 4 T. of fresh lemon juice & 4 T. of lemon zest to the batter. This made the lemon taste stronger. The glaze is just right, it's important to pour it on after the 2nd set of "cooling" so that it hardens. I served the cake warm at a family Sunday dinner and it disappeared very quickly! Great recipe, thanks for submitting it!
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6 users found this review helpful
This is an incredibly moist cake with just the right sweetness. You really can't believe it's...
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Reviewed on Oct. 7, 2007 by vicky_m
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vicky_m
Oct. 7, 2007
This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat pastry flour + 1/2 cup almond flour (finely ground almonds really) and 1 cup all-purpose flour. I also used unhydrogenated margarine (Becel) in place of butter and 2% Evaporated Milk for more flavor. Everything else stayed the same and the cake turned out fabulous!!
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5 users found this review helpful
This was a delicious sarting base... I made it a bit healthier by using 1 cup whole wheat...
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Reviewed on Jul. 8, 2009 by mtngrl547
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mtngrl547
Jul. 8, 2009
This was very good...but it must be eaten fast! You have to stick it in the fridge no later than 2 days after baking it, or the bread will go bad and it tastes awful. The fridge might also dry it out a little bit, but warm it up and spread some butter on it and...oh boy, watch out!!
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0 users found this review helpful
This was very good...but it must be eaten fast! You have to stick it in the fridge no later...
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