Recipe (click to expand)
1 package (18.25 oz.) reduced fat yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 carton (8 oz.) plain nonfat yogurt
1 cup egg substitute
3 Tablespoons lemon juice
1 Tablespoon poppy seeds
vegetable cooking spray Lemon Glaze
Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup bundt pan coated with vegetable cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in center of cake comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24 servings.
Lemon Glaze: 1/2 cup sifted powdered sugar 2 Tablespoons lemon juice
Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup.