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Lemon Poppy Seed Torte

Fresh lemons in Lemon Poppy Seed Torte

Here is a rich-tasting yet low in calories Lemon Poppy Seed Torte dessert that has just the right amount of lemon flavor.


1-3/4 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 cup chilled butter or margarine, cut into small pieces
1/3 cup evaporated skim milk
1 large egg, lightly beaten
1 egg white, lightly beaten

For the Sauce
1-1/2 cups nonfat plain yogurt
1/4 cup seedless raspberry jam
1/4 teaspoon almond extract


Preheat oven to 425 degrees. Spray a 9 inch round cake pan with vegetable cooking spray.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, lemon peel, and salt. Mix well. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form.

In a small bowl, combine milk, egg, and egg white. Mix well. Add milk mixture to flour mixture, stirring until just combined. Do not overmix. Press dough into prepared pan. Bake torte until edges are golden brown, about 20 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely.

Meanwhile, prepare sauce. In a small bowl, combine yogurt, jam, and almond extract. Mix well. Place torte on a serving plate. Cut into slices. Serve with sauce.

Recipe Tip

Working with the Dough
Stir the milk mixture into the dry ingredients until just combined. If dough is overmixed, the finished torte will have a tough texture. Press the dough into the prepared cake pan, patting it gently to an even thickness. Be sure to pat and not stretch the dough. Stretching results in shrinkage.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 serving
Calories: 163; Total Fat: 4g; Sodium: 205mg; Carbohydrates: 26g; Protein: 5g

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