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
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Ingredients

Cake

Lemon Glaze

Directions

  • 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.

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  • 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.

Tips

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

Nutrition Facts

129 calories; 1 g total fat; 42 mg sodium. 28 g carbohydrates; 4 g protein; Full Nutrition