Lemon-Poppy Seed Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 1 | cup |
liquid egg substitute
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 237 | ml |
liquid egg substitute
|
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
poppy seed
|
|
Directions
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℉ (180℃). 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.
