Low Fat Lemon Poppy Seed Bran Pound Cake
Low Fat Lemon Poppy Seed Pound Cake recipe
Yield
12 servingsPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
reduced fat, or light butter |
|
| 1 ½ | cups |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| ⅔ | cup |
unbleached all-purpose flour
|
|
| ⅔ | cup |
bran
|
|
| 1 ½ | tablespoons |
poppy seed
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
lemon yogurt
non fat |
* |
| 3 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
lemon zest
freshly grated |
|
| glaze | |||
| ⅓ | cup |
powdered sugar
|
|
| 2 | teaspoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
reduced fat, or light butter |
|
| 355 | ml |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 158 | ml |
unbleached all-purpose flour
|
|
| 158 | ml |
bran
|
|
| 23 | ml |
poppy seed
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
lemon yogurt
non fat |
* |
| 45 | ml |
lemon juice
|
|
| 15 | ml |
lemon zest
freshly grated |
|
| glaze | |||
| 79 | ml |
powdered sugar
|
|
| 1E+1 | ml |
lemon juice
|
|
Directions
Beat margarine or butter and sugar until smooth.
Beat in egg whites.
In large bowl, combine flour, oat bran, poppy seeds and baking soda.
Add flour mixture, yogurt, lemon juice and rind to margerine mixture.
Spread batter in nonstick, 12-cup Bundt pan.
Bake at 350℉ (180℃) for 40 minutes or until toothpick comes clean.
Cool in pan for 20 minutes. Invert onto a wire rack.
For glaze, combine confectioners' sugar with lemon juice. Drizzle on cake.
