Lemon Poppy Seed Snack Cake

• 1 cup all-purpose flour
• 14 cup sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt (optional)
• 1 tablespoon poppy seed
• 1 cup Kellogg's all-bran cereal or 1 cup original fiber-one all-bran cereal
• 14 cup nonfat milk
• 2 egg whites
• 3 tablespoons vegetable oil
• 1 cup fat-free lemon yogurt
• 1 tablespoon lemon peel, grated
• 1 teaspoon powdered sugar

1. Stir together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds.
2. Set aside.
3. In large mixing bowl, combine bran cereal (crushed), milk, egg whites, oil, lemon peel, lemon yogurt.
4. Let stand about five minutes or until cereal softens.
5. Add flour mixture, stirring only until combined.
6. Spread evenly in 8 X 8 inch pan coated with cooking spray.
7. Bake at 350 deg.
8. about 25 minutes or until wooden pick inserted in center comes out clean.
9. Cool and dust with powdered sugar before serving.
10. Cut into 16 pieces and cover with plastic wrap to keep moist.

flour, sugar, baking powder, baking soda, salt, poppy seed, kellogg, nonfat milk, egg whites, vegetable oil, lemon yogurt, lemon peel, powdered sugar

Taken from www.food.com/recipe/lemon-poppy-seed-snack-cake-431980 (may not work)