Lemon Poppy Seed Cake
Ingredients:
8 ounces plain non-fat yogurt
1/2 cup light corn syrup
3 cups sugar
1 teaspoon vanilla
1 cup egg substitute (or eight egg whites)
2 tablespoons fresh lemon juice
Zest from 1/2 lemon (grated fine)
3 cups flour
1/3 cup powdered sugar
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons poppy seeds
Directions:
Mix wet ingredients in a large bowl.
In a separate bowl, mix dry ingredients. Combine.
Bake in a greased Bundt pan at 300-degrees for 1 hour 20 minutes.
Let cake cool in pan before attempting to remove it.
See also:
Cranberry Poppy Seed Loaf
Lemon Poppy Seed Muffins
Poppy Seed Bread
Chocolate Poppy Seed Cupcakes
Lemon Poppy Seed Muffins (Soy recipe)
Triple Lemon Muffins
Lemon Squares
Low Fat Poppy Seed Muffins
Low Fat Lemon Poppy Seed Biscotti
Orange Poppy Seed Cake Diabetic Recipe
Lemon Poppy Seed Cake Healthy Recipe
KITCHEN FACTS
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