Lemon-poppy Seed Cake Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (18.25 oz.) reduced fat yellow cake mix
1/2 cup: Sugar,
1/3 cup: Vegetable oil,
1/4 cup: Water,
1 Carton: , (8 oz.) plain nonfat yogurt
1 cup: Egg substitute,
3 tbsp: Lemon juice,
1 tbsp: Poppy seeds,
Vegetable cooking spray,
Lemon Glaze,
Directions:
Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an
electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup
bundt pan coated with vegetable cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in center of cake
comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan;
drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24
servings.
Lemon Glaze:
1/2 cup sifted powdered sugar 2 Tablespoons lemon juice
Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup.
Recipe by: Americas Best Recipes Posted to MC-Recipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997
Source from luhu.jp
electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup
bundt pan coated with vegetable cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in center of cake
comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan;
drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24
servings.
Lemon Glaze:
1/2 cup sifted powdered sugar 2 Tablespoons lemon juice
Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup.
Recipe by: Americas Best Recipes Posted to MC-Recipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997
Source from luhu.jp