Light Lemon Poppy Seed Cake
- 1 (18.5 oz.) pkg. 97% fat-free yellow cake mix
- 1/2 c. sugar
- 1/3 c. vegetable oil
- 1/4 c. water
- 1 c. plain nonfat yogurt
- 1 c. egg substitute
- 3 Tbsp. lemon juice
- 2 Tbsp. poppy seeds
- vegetable cooking spray
- Lemon Glaze
- Combine cake mix and sugar in a large mixing bowl; add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze and cool completely on wire rack. Yield: 24 servings (156 cal--27% from fat per slice. 2.8g protein, 4.7g fat (1.1g saturated), 25.6g carbohydrate, 0.1g fiber, 0.2mg cholesterol, 168mg sodium and 44mg calcium.
yellow cake, sugar, vegetable oil, water, nonfat yogurt, egg substitute, lemon juice, poppy seeds, vegetable cooking spray, lemon glaze
Taken from www.cookbooks.com/Recipe-Details.aspx?id=77249 (may not work)