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Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

Wonderful lemon flavor comes from the juice and zest of a fresh lemon in this light and luscious Lemon Poppy Seed Cake. Yogurt adds moistness and liquid egg substitute cuts fat.


8 ounces plain non-fat yogurt
1/2 cup light corn syrup
3 cups sugar
1 teaspoon vanilla
1 cup liquid 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


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.

Nutrition Information

Recipe makes 10 servings.

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