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Poppy Seed Lemon Cake

"I made this moist bundt cake one Sunday for a brunch after church, and no one believed it was light," shares Marcia Fuller of Sheridan, Montana.

14 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup (8 ounces) fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3-1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
GLAZE:
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons lemon juice
1/2 teaspoon poppy seeds

Directions

Coat a 10-in. fluted tube pan with cooking spray and dust with flour;
set aside. In a large bowl, beat butter and brown sugar until
crumbly, about 2 minutes. Add eggs and egg whites, one at a time,
beating well after each addition. Beat in the yogurt, oil and lemon
juice. Combine the flour, lemon peel, poppy seeds, baking powder,

2 of 2

Poppy Seed Lemon Cake (continued)

Directions (continued)

baking soda and salt; add to the creamed mixture alternately with
milk. Pour into prepared pan.
Bake at 350° for 50-55 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before inverting
onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper.
For glaze, combine confectioners' sugar and lemon juice; brush over
warm cake. Sprinkle with poppy seeds. Cool completely before
cutting. Yield: 14 servings.

Nutrition Facts: One piece equals 302 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 327 mg sodium, 50 g carbohydrate, 1 g fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.