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This Lemon Poppy Seed Snack Cake is just what you need to zest up your dessert game. This diabetic-friendly cake has poppy seeds to add color and crunch to this light dessert and they also add to the calcium and zinc content of this recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

25 mins
1 hr 5 mins


Lemon Poppy Seed Cake
Lemon Glaze


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

167 calories; protein 3g; carbohydrates 27g; dietary fiber 1g; sugars 16g; fat 6g; saturated fat 1g; cholesterol 42mg; sodium 115mg.