Lemon Poppy Seed Cake

• 1 (18.5 oz.) pkg. 97% fat-free yellow cake mix
• 1/4 c. water
• 1 c. egg substitute
• 2 Tbsp. poppy seed
• 1/2 c. sugar
• 1/3 c. vegetable oil
• 1 c. plain nonfat yogurt
• 3 Tbsp. lemon juice
• vegetable cooking spray
• Lemon Glaze

1. Combine cake mix and sugar in a large mixing bowl. Add vegetable oil, water, yogurt, egg substitute and lemon juice. Beat at medium speed with an electric mixer 6 minutes.
2. Stir in poppy seed.
3. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350u0b0 for 40 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle with Lemon Glaze.
4. Cool completely on wire rack.

yellow cake, water, egg substitute, poppy seed, sugar, vegetable oil, nonfat yogurt, lemon juice, vegetable cooking spray, lemon glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906436 (may not work)