A sweet lemon glaze is all that's needed on top of this delicious lemon-poppy seed cake. Source: Diabetic Living Magazine

Diabetic Living Magazine


Lemon Glaze


Instructions Checklist
  • Preheat oven to 350 degrees F. In a large bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium-high speed for 1 to 2 minutes or until frothy. Reduce speed to medium; gradually add 1/2 cup sugar. Increase speed to medium-high; beat egg whites until soft peaks form (tips curl). Add poppy seeds, the 1 teaspoon lemon peel, the lemon juice, vanilla, and food coloring. Beat for 2 minutes more.

  • In a separate bowl sift together cake flour and 1/2 cup sugar. Using a rubber spatula, gently fold one-fourth of the flour mixture into the egg whites. Repeat, folding in the remaining flour mixture one-fourth at a time.

  • Pour cake batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake top is lightly golden and springs back when lightly touched. Immediately invert cake in pan; cool completely.

  • While cake is cooling, prepare Lemon Glaze: In a small bowl combine powdered sugar, lemon peel, and lemon juice. Whisk until smooth.

  • Loosen sides of cake from pan; remove cake from pan. Just before serving, pour Lemon Glaze over cake. If desired, serve with dollops of dessert topping sprinkled with additional finely shredded lemon peel.


Tip: We do not recommend sugar substitutes for this recipe.

Nutrition Facts

129 calories; total fat 1g 2% DV; saturated fat -1g; cholesterol -1mg; sodium 42mg 2% DV; potassium -1mg; carbohydrates 28g 9% DV; fiber -1g -4% DV; sugar 20g; protein 4g 8% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.