Lemon-Poppy Seed Cake

24 Servings

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Lemon-Poppy Seed Cake Ingredients

1 pk (18.25 oz.) reduced fat	1 c Egg substitute
1/2 c Sugar	3 tb Lemon juice
1/3 c Vegetable oil	1 tb Poppy seeds
1/4 c Water	Vegetable cooking spray
1 Carton (8 oz.) plain nonfat	Lemon Glaze

Instructions for Lemon-Poppy Seed Cake

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

Main Ingredient: CakeCuisine: Uncategorized