Lemon Poppy Seed Cake

• 6 Tbsp. margarine, softened
• 1/2 c. firmly packed light brown sugar
• 1/2 c. plain low-fat yogurt
• 1 whole egg
• 2 egg whites
• 3 tsp. fresh lemon juice
• 1 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. skim milk
• 2 Tbsp. poppy seed
• 1 Tbsp. grated lemon peel

1. Preheat oven to 350u0b0.
2. Grease and flour Bundt pan.
3. Beat margarine in large bowl until fluffy.
4. Beat in brown sugar, yogurt, whole egg, egg whites and 3 teaspoons lemon juice.
5. Set aside.
6. Combine flour, baking powder, baking soda and salt in medium bowl.
7. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture.
8. Mix in poppy seed and lemon peel.
9. Pour batter into prepared pan.
10. Bake 40 minutes or until golden brown.
11. Cool 10 minutes.
12. Remove cake from pan and cool on wire rack.

margarine, brown sugar, yogurt, egg, egg whites, lemon juice, flour, baking powder, baking soda, salt, milk, poppy seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903991 (may not work)