Cake-Lemon Poppy Seed Pound Cake

By Melzie

Ingredients

• GLAZE:
• 1/2 cup reduced fat margarine or light butter
• 1 1/2 cups sugar
• 3 egg whites
• 2 1/3 cups unbleached flour
• 2/3 cup oat bran
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon baking soda
• 1 cup nonfat lemon yogurt
• 3 tablespoons lemon juice
• 1 tablespoon freshly grated lemon rind, or 1 teaspoon dried
• 1/3 cup confectioners sugar
• 2 teaspoons lemon juice

Details

Servings 16

Preparation

Step 1

Combine the margarine or butter and the sugar in the bowl of an electric mixer, and beat until smooth. Add the egg whites, and beat until smooth. In a separate bowl, combine the flour, oat bran, poppy seeds, and baking soda. Add the flour mixture and the yogurt, lemon juice, and lemon rind to the margarine mixture, and beat just until well mixed.

Coat a 12 cup bundt pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 F for 40 minutes or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 20 minutes. Then invert onto a wire rack, and cool to room temperature.

To make the glaze, combine the confectioners sugar and lemon juice, and stir until smooth. Transfer the cake to a serving platter, and drizzle the glaze over the cake. Let sit for at least 15 minutes before slicing and serving.

1/16: 197 cal, 3.6 g fat, 4.3 g fiber, 0 mg chol, 116 mg sodium, 1.3 g fiber, 51 mg calcium, 100 mg potassium, 1.2 mg iron.