Easy Lemon Poppy Seed Bundt Cake Recipe | Allrecipes

Lemon Poppy Seed Bundt Cake

YIELD Makes 16 servings

INGREDIENTS

1 cup granulated sugar 1/2 cup (1 stick) butter, softened 1 egg, at room temperature 2 egg whites, at room temperature 3/4 cup low-fat (1%) milk 2 teaspoons vanilla 2 cups all-purpose flour 2 tablespoons poppy seeds 1 tablespoon grated lemon peel 2 teaspoons baking powder 1/4 teaspoon salt 4‑1/2 teaspoons powdered sugar

PREPARATION:

1. Preheat oven to 350°F. Grease and flour Bundt pan; set aside.
2. Beat granulated sugar, butter, egg and egg whites in large bowl with electric mixer at medium speed until well blended. Add milk and vanilla; mix well. Add flour, poppy seeds, lemon peel, baking powder and salt; beat about 2 minutes or until smooth.
3. Pour into prepared pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Gently loosen cake from pan with knife; turn out onto wire rack. Cool completely. Sprinkle with powdered sugar. Cut into 16 pieces before serving.

This recipe appears in: Cakes NUTRITIONAL INFORMATION: Serving Size: 1 piece cake Fiber 1 g Carbohydrate 26 g Cholesterol 14 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 35 % Calories 178 Protein 3 g Sodium 181 mg DIETARY EXCHANGE: Starch 1-1/2 Fat 1-1/2