POPPY SEED LEMON CAKE

Poppy Seed Lemon Cake image

I made this moist cake one Sunday for a brunch after church, and no one believed it was a lighter version. - Marcia Fuller, Sheridan, Montana.

Provided by Taste of Home

Time 1h20m

Yield 14 servings.

Number Of Ingredients 18

Ingredients

1/4 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
4 large egg whites, room temperature
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3-1/2 cups all-purpose flour
2 tablespoons grated lemon zest
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
GLAZE:
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons lemon juice
1/2 teaspoon poppy seeds

Steps:

Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon zest, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.

Nutrition Facts : Calories 302 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.