Lemony Tea Cake
This light, lemon-poppy seed cake is filled and topped with a lemony blend of Greek yogurt and whipped topping and sprinkled with crisp pomegranate seeds.
Tips: If using a sugar substitute, choose from Splenda(R) Blend for Baking or Sun Crystals(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition per Serving with Substitute: same as below, except 182 calories, 27 g carbohydrates (13 g sugars).
Use a long serrated knife to carefully cut this stacked cake into wedges. Between cuts, wipe the knife clean with a damp paper towel.
1 fat, 1 other carbohydrate, 1 starch