Sunday, May 19, 2013

Low-Fat Lemon Poppy Seed Cake

Low-Fat Lemon Poppy Seed Cake


6 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup plain low fat yogurt
1 whole egg
2 egg whites
3 teaspoons 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 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 seed


Preheat oven to 350 degrees.

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 lemon juice.  Set aside.

Combine flour, baking powder, baking soda and salt in medium bowl.  Add flour mixture to margarine mixture alternately with milk, beating well after each addition.  Mix in 2 tablespoons poppy seed and lemon peel.

Pour batter into prepared pan.

Bake about 40 minutes or until cake is golden brown and wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.

For glaze, mix powdered sugar with lemon juice until desired consistency.

Spoon glaze over cake; sprinkle with 1/2 teaspoon poppy seed.

217 calories per serving.

12 servings

Do you like Berries?  If yes, here's a Low-Fat Berry Bundt Cake recipe.  It's easy to make and delicious!


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