Lemon Poppy Seed Cake
This low fat cake recipe is a remake of an old favorite with applesauce.

Servings: 16

• 3 tablespoons poppy seeds
• 1/2 cup fat-free milk
• 2 teaspoons grated lemon peel
• 1-1/4 cups granulated sugar, divided
• 1/3 cup vegetable oil
• 1/3 cup plain fat-free yogurt
• 1/3 cup unsweetened applesauce
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups plus 2 tablespoons cake flour (not self-rising)
• 1-1/8 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg whites
• 1/8 teaspoon cream of tartar
• Confectioners' sugar for garnish

Grind poppy seeds in spice mill, coffee grinder or blender, scraping sides, until ground fine. Transfer to small saucepan with milk and lemon peel. Bring just to boil over high heat, stirring once. Remove from heat and let stand at least 1 hour or up to 4 hours.

Heat oven to 350 degrees F. Coat 8-cup Bundt pan with vegetable cooking spray or Bakers Secret (flour is included). Coat with flour if you used the cooking spray; tap out excess.

Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla and poppy-seed mixture in large bowl. Do not stir. Set aside.

Sift cake flour, baking powder, baking soda and salt in medium bowl. Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.

Beat poppy-seed mixture until blended. At low speed, gradually beat in dry ingredients. Fold in egg whites. Spoon into prepared pan.

Bake cake 45 minutes for Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool. Sift confectioners' sugar on top.

Per Serving: 185 Calories
6g Fat, 1g saturated fat
3g Protein
30g Carbohydrate
14mg Cholesterol
144mg Sodium

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