Lemon Poppy Seed Cake

Vicki Herman

Lemon Poppy Seed Cake
Lemon Poppy Seed Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

Directions

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.

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