Low Fat Lemon Poppy Seed Cake Recipe
Overview
Discover the delightful flavors of a Low Fat Lemon Poppy Seed Cake, sourced from the “Women Who Can Dish It Out” Cookbook. This recipe promises a moist and flavorful dessert without the guilt of excess fat. Perfect for those looking to indulge in a lighter treat without compromising on taste!
Recipe Details
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Total Time: 55 minutes
- Yield: 1 bundt cake
- Category: Dessert
- Keywords: < 60 Mins
Ingredients
- 1 cup sugar
- 1/2 cup fat-free sour cream
- 1/3 cup water
- 1/4 cup plain fat-free yogurt
- 1 package (about 1.5 oz) egg substitute (equivalent to 1 egg)
- 1 tablespoon lemon juice
- 3 tablespoons poppy seeds
Glaze:
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
Nutritional Information (per serving):
- Calories: 1562.9
- Total Fat: 23.3g
- Saturated Fat: 4.9g
- Cholesterol: 15.1mg
- Sodium: 1304.5mg
- Total Carbohydrates: 287.9g
- Dietary Fiber: 3.4g
- Sugars: 189.5g
- Protein: 56.3g
Instructions
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Preheat oven to 350°F (175°C).
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Prepare a bundt pan by spraying it with cooking spray.
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In a mixing bowl, combine the cake mix and sugar.
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Add the fat-free sour cream, water, plain fat-free yogurt, egg substitute, and lemon juice to the bowl.
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Beat the mixture at medium speed for 5-6 minutes until well combined and smooth.
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Stir in the poppy seeds by hand until evenly distributed throughout the batter.
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Pour the batter into the prepared bundt pan.
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Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
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Prepare the glaze: In a small bowl, combine powdered sugar and lemon juice until smooth.
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Drizzle the glaze over the warm cake.
Tips for Success:
- Ensure all ingredients are at room temperature for even mixing and baking.
- Use a non-stick bundt pan or grease it thoroughly to prevent sticking.
- For added lemon flavor, you can grate some lemon zest into the batter before baking.
Serving and Storage:
- This cake is best served fresh. Enjoy it warm with a cup of tea or coffee for a delightful treat.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Conclusion:
Indulge in the guilt-free pleasure of a Low Fat Lemon Poppy Seed Cake that’s as delightful to taste as it is easy to make. Whether you’re hosting a gathering or simply treating yourself, this recipe ensures a moist, lemony cake with a hint of crunch from the poppy seeds, topped with a tangy lemon glaze that complements its flavors perfectly. Perfect for those who appreciate a lighter dessert option without sacrificing on flavor and texture!
