Lemon Poppy Seed Cake

By therman

Vicki Herman

Ingredients

• Cake:
• 1 - 18.5 oz. fat free yellow cake mix
• 1/2 cup sugar
• 1/3 cup oil
• 1/4 cup water
• 1 cup plain non-fat yogurt
• 1 cup egg substitute
• 3 tbsp. lemon juice
• 2 tbsp. poppy seeds
• Glaze:
• 1/2 cup sifted powdered sugar
• 2 tbsp. lemon juice
• Combine for a drizzle consistency.

Preparation

Step 1

Combine cake mix and sugar in a large bowl; add oil, water, yogurt, egg, and lemon juice. Beat at medium speed for 5 to 7 minutes. Stir in poppy seeds. Pour into 10 cup bundt pan sprayed with cooking spray. Bake at 350 degrees for 40 minutes or until a toothpick is removed clean. Cool in the pan on a rack for 10 to 15 minutes. Remove and drizzle with glaze.