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.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 5 mins
25 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

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

1 fat, 1 other carbohydrate, 1 starch