LEMON POPPY SEED CAKE
1- 18.5 oz package 97% fat-free yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup plain nonfat yogurt
1 cup egg substitute
3 tablespoons lemon juice
2 tablespoons poppy seeds
Vegetable cooking spray
(I added two capfulls of lemon extract)
Combine cake mix and sugar in a large mixing bowl; add vegetable oil and next four ingredients. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds.
Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350 for 40 minutes or until a wooden pick inserted in
center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze, and cool completely on wire rack. Yield: 24 servings (156 calories [27% from fat] per slice). 2.8 g protein, 4.7 g fat (1.1 g saturated), 25.6 g carboh, 0.1 g fiber, 0.2 mg chol. 168 mg sodium, and 44 mg calcium.
1/2 cup sifted powdered sugar
2 tablespoons lemon juice
(lemon extract if a stronger taste is wanted)
Combine all ingredients, stirring until smooth. Yield: 1/4 cup (60 cal [0% from fat] per tablespoon) 15.6 g carboh, 1 mg calcium.
June 93 So. Living