Lemon Poppy Seed Snack Cake
Lemon Poppy Seed Cake
Preheat oven to 350 degrees F. Lightly coat an 8x1 1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, poppy seeds, baking powder, baking soda and salt.Advertisement
In a large mixing bowl combine granulated sugar (see Tips), egg yolks and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat until just combined.
Thoroughly wash beaters. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, combine powdered sugar, lemon peel and lemon juice. Whisk until smooth.
Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up.
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) Granulated Blend in place of granulated sugar. Follow package directions to use product amount that's equivalent to 2/3 cup granulated sugar. Nutrition analysis per serving: same as below except 142 cal., 18 g carbohydrate, 8 g sugar. Exchanges NO other carbohydrate. Carbohydrate Choices: 1
1 fat, 1 other carbohydrate, 1 starch