YIELD Makes 12 servings
What a classic combination–lemon and poppy seed. Once you taste this luscious cake, you won't believe it's low fat!
INGREDIENTS
6 tablespoons margarine, softened 1/2 cup packed light brown sugar 1/2 cup plain low-fat yogurt 1 whole egg 2 egg whites 1 tablespoon fresh lemon juice 1‑3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup fat-free (skim) milk 2 tablespoons poppy seeds 1 tablespoon grated lemon peel Lemon Glaze 1 cup powdered sugar 2 tablespoons plus 1-1/2 teaspoons lemon juice 1/2 teaspoon poppy seedsPREPARATION:
- Preheat oven to 350°F. Grease and flour 6-cup Bundt pan. Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and 1 tablespoon lemon juice. Set aside.
- Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix in 2 tablespoons poppy seeds and lemon peel. Pour batter into prepared pan.
- Bake about 40 minutes or until cake is golden brown and toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.
- For Lemon Glaze, mix powdered sugar with lemon juice until desired consistency. Spoon glaze over cake and sprinkle with 1/2 teaspoon poppy seeds.