Lemon Poppy-Seed Cake

By á-1025

Ingredients

• 3 tablespoons poppy seeds
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon peel
• 1-1/4 cups granulated sugar, divided
• 1/3 cup vegetable oil
• 1/3 cup plain fat-free yogurt
• 1/3 cup unsweetened applesauce
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons cake flour (not self-rising)
• 1-1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg whites
• 1/8 teaspoon cream of tartar
• Confectioners sugar

Details

Servings 16
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1.Grind poppy seeds in spice mill, coffee grinder, or blender, scraping sides, until ground fine. Transfer to small saucepan with milk and lemon peel. Bring just to boil over high heat, stirring once. Remove from heat and let stand at least 1 hour up to 4 hours.
2.Heat oven to 350 degrees. Coat 8-cup fluted tube pan or Bundt pan with vegetable cooking spray. Coat with flour; tap out excess.
3.Combine 1 cup of granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla, and poppy-seed mixture in large bowl. Do not stir. Set aside.
4.Sift cake flour, baking powder,baking soda,and salt in a medium bowl. Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.
5.Beat poppy-seed mixture until blended. At low speed,gradually beat in dry ingredients. Fold in egg whites. Spoon into prepared pan.
6.Bake cake 45 minutes for Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool. Sift confectioners sugar on top.