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Lemon Poppy Seed Cake

 

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1 (18.5-oz) package 97%

-fat-free yellow cake mix 1/2 c Sugar

1/3 c Vegetable oil

1/4 c Water

1 c Plain nonfat yogurt

1 c Egg substitute

3 tb Lemon juice

2 tb Poppy seeds

Vegetable cooking spray Lemon Glaze Combine cake mix and sugar in large mixing bowl; add vegetable oil and next 4 ingredients. Beat at medium speed with electric mixer for 6 minutes.

Stir in poppy seeds. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350 for 40 minutes or until wooden pick inserted in center of pan comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and drizzle with Lemon Glaze and cool completely on wire rack. Yield: 24 servings (156 calories -27% from fat per slice) LEMON GLAZE 1/2 cup sifted powdered sugar 2 TBL lemon juice

Combine all ingredients, stirring until smooth. Yield: 1/4 cup cups (60 calories0% from fat per TBL Posted by: M.GODSEY1 [marilyn]

 

Lemon-Poppy Seed Cake recipe from Betty CrockerLemon & Poppy Seed Cake | BBC Good FoodDouble-Lemon Poppy Seed Cake Recipe - Kraft CanadaLemon Poppyseed Pound Cake | Only Taste MattersLemon & Poppy Seed Drizzle Cake Recipe - Taste.com.auLemon, Lime & Poppy Seed Drizzle Cake - Toms BarnSweet Pea's Kitchen » Lemon Poppy Seed Pound Cake

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