Ingredients for Low Fat Lemon Poppy Seed Cake
- Reduced Fat Yellow Cake Mix
- 1/2 cup granulated sugar
- Fat Free Sour Cream
- 1/2 cup water
- Plain Fat Free Yogurt
- 2 large egg substitutes (or 2 eggs)
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- Powdered Sugar
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How to Make Low Fat Lemon Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) low-fat lemon cake mix and 1/2 cup granulated sugar.
- Add 1 cup low-fat sour cream, 1/2 cup water, 1/2 cup plain nonfat yogurt, 2 large egg substitutes (or 2 eggs), and 2 tablespoons fresh lemon juice.
- Beat at medium speed for 5-6 minutes, until batter is smooth and well combined.
- Gently stir in 2 tablespoons poppy seeds by hand.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
757g
Fat
24g
Carbs
95g
