Poppy Seed Lemon Cake Recipe

Poppy Seed Lemon Cake Recipe
Poppy Seed Lemon Cake Recipe photo by Taste of Home
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Poppy Seed Lemon Cake Recipe

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"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.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 4 large 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, 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 in 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.
Originally published as Poppy Seed Lemon Cake in Light & Tasty October/November 2004, p60

Nutritional Facts

1 piece: 302 calories, 9g fat (3g saturated fat), 40mg cholesterol, 327mg sodium, 50g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 4 large 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
  1. 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, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted in 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.
Originally published as Poppy Seed Lemon Cake in Light & Tasty October/November 2004, p60

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