Low Fat Lemon Poppy Seed Cake
Low Fat Lemon Poppy Seed Cake recipe
Yield
24 servingsPrep
10 minCook
40 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, yellow
fat free, (18.5 oz package) |
*
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| 1 | cup |
yogurt, non-fat
plain |
|
| 1 | cup |
liquid egg substitute
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
poppy seed
|
|
| lemon glaze | |||
| ½ | cup |
powdered sugar
sifted |
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
cake mix, yellow
fat free, (18.5 oz package) |
*
|
|
| 118 | ml |
sugar
|
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 237 | ml |
yogurt, non-fat
plain |
|
| 237 | ml |
liquid egg substitute
|
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
poppy seed
|
|
| lemon glaze | |||
| 118 | ml |
powdered sugar
sifted |
|
| 3E+1 | ml |
lemon juice
|
|
Directions
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℉ (180℃) 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)
