Lemon-poppy seed cake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (18.25 oz.) reduced fat yellow cake mix |
| ½ | cup | Sugar |
| ⅓ | cup | Vegetable oil |
| ¼ | 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 | ||
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 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:
½ cup sifted powdered sugar 2 Tablespoons lemon juice Combine powdered sugar and juice, stirring until smooth. Makes ¼ cup.
Recipe by: America's Best Recipes Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997