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Name: Lowfat Lemon Poppy Bundt Cake (t)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 c Cake flour; sifted; 4 Egg whites; at room; 1 1/2 c Sugar; 2 ts Baking Powder; 3/4 ts Salt; 1 tb Vegetable oil; *note; 1 tb Lemon Rind grated; 1 1/2 c All purpose-flour; 1 ts Baking soda; 1 1/2 c Unsweetened applesauce; 1/4 c Poppy seeds; 3 tb Freshly squeezed lemon juice

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INGREDIENTS

1 1/2 c Cake flour; sifted
4 Egg whites; at room
1 1/2 c Sugar
2 ts Baking Powder
3/4 ts Salt
1 tb Vegetable oil; *note
1 tb Lemon Rind ; grated
1 1/2 c All purpose-flour
1 ts Baking soda
1 1/2 c Unsweetened applesauce
1/4 c Poppy seeds
3 tb Freshly squeezed lemon juice

INSTRUCTIONS

Yield: 1 cake - 12 portions Source: The Pyramid Cookbook, Pat Baird (pg. 181) *note: recipe called for 3 TB of oil. If you use the glaze (see below), you could probably leave it out. The glaze added a good amount of additional moisture to the cake. Preheat oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick cooking spray. Set aside. In a large bowl whisk together the flours, 1 cup of the sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl whisk together the applesauce, oil, lemon juice, and lemon rind until blended. In another medium bowl, using an electric mixer on high speed, beat the egg whites until foamy and almost double in volume. Slowly beat in the remaining 1/2 cup of sugar until whites form soft peaks. Make a well in the center of the flour mixture. Pour in the applesauce mixture, and stir until just combined. Mixture will be quite thick. Stir about 1/4 of the egg whites into the batter, gently fold remaining egg whites into the batter and fold in poppy seeds. Pour batter into prepared pan; shake gently to distribute batter evenly. Bake 35 minutes, or until a tester inserted in center comes out clean. Cool in pan on a wire rack for 5 minutes; turn onto rack to finish cooling. Glaze: I dribbled the cooled cake with a glaze of 3 TB fresh squeezed lemon juice, 1 TB frozen orange juice concentrate and about 1/2 cup of confectioners sugar (or more - enough to make a pourable glaze). Pyramid equivalent: 1 1/4 breads, 1/4 fruit Per serving not counting the glaze: Calories 151, Fat 2.7g, CFF 16%, Carbo 27g, Protein 4.5g, Sodium 319mg, Calcium 106g . Posted to JEWISH-FOOD digest Volume 98 #020 by "Natalie Frankel" on Jan 10, 1998

NOTES

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Lowfat Lemon Poppy Bundt Cake (t)

1 1/2 c Cake flour; sifted
4 Egg whites; at room
1 1/2 c Sugar
2 ts Baking Powder
3/4 ts Salt
1 tb Vegetable oil; *note
1 tb Lemon Rind grated
1 1/2 c All purpose-flour
1 ts Baking soda
1 1/2 c Unsweetened applesauce
1/4 c Poppy seeds
3 tb Freshly squeezed lemon juice

Yield: 1 cake - 12 portions Source: The Pyramid Cookbook, Pat Baird (pg.  181)    *note: recipe called for 3 TB of oil. If you use the glaze (see below), you  could probably leave it out. The glaze added a good amount of additional  moisture to the cake.    Preheat oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick  cooking spray. Set aside.    In a large bowl whisk together the flours, 1 cup of the sugar, baking  powder, baking soda, and salt. Set aside.    In a medium bowl whisk together the applesauce, oil, lemon juice, and lemon  rind until blended.    In another medium bowl, using an electric mixer on high speed, beat the egg  whites until foamy and almost double in volume. Slowly beat in the  remaining 1/2 cup of sugar until whites form soft peaks.    Make a well in the center of the flour mixture. Pour in the applesauce  mixture, and stir until just combined. Mixture will be quite thick. Stir  about 1/4 of the egg whites into the batter, gently fold remaining egg  whites into the batter and fold in poppy seeds. Pour batter into prepared  pan; shake gently to distribute batter evenly.    Bake 35 minutes, or until a tester inserted in center comes out clean. Cool  in pan on a wire rack for 5 minutes; turn onto rack to finish cooling.    Glaze: I dribbled the cooled cake with a glaze of 3 TB fresh squeezed lemon  juice, 1 TB frozen orange juice concentrate and about 1/2 cup of  confectioners sugar (or more - enough to make a pourable glaze).    Pyramid equivalent: 1 1/4 breads, 1/4 fruit    Per serving not counting the glaze: Calories 151, Fat 2.7g, CFF 16%, Carbo  27g, Protein 4.5g, Sodium 319mg, Calcium 106g .    Posted to JEWISH-FOOD digest Volume 98 #020 by "Natalie Frankel"  <Natalie.Frankel@mixcom.com> on Jan 10, 1998

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 12 Servings

Calories: 525
Calories from Fat: 16 (3%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 168.1mg		6 %
Potassium 115.6mg		3 %
Total Carbohydrate 123.4g		36 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 121g
Protein 5.8g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 525

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