Lemon-poppy seed cake

24 Servings

Ingredients

Quantity Ingredient
1 pack (18.25 oz.) reduced fat yellow cake mix
½ cup Sugar
⅓ cup Vegetable oil
¼ cup Water
1 Carton (8 oz.) plain nonfat yogurt
1 cup Egg substitute
3 tablespoons Lemon juice
1 tablespoon Poppy seeds
Vegetable cooking spray
Lemon Glaze

Directions

Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup bundt pan coated with vegetable cooking spray.

Bake at 350 for 40 minutes or until wooden pick inserted in center of cake comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24 servings.

Lemon Glaze:

½ cup sifted powdered sugar 2 Tablespoons lemon juice Combine powdered sugar and juice, stirring until smooth. Makes ¼ cup.

Recipe by: America's Best Recipes Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997

Related recipes