Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Karen      

Recipe Categories:

    Lemon Poppy-Seed Cake

    Source of Recipe

    WW Post

    Recipe Introduction

    Makes 16 servings
    Prep: 20 minutes
    Bake: 45 minutes

    List of Ingredients

    3 tablespoons poppy seeds
    1/2 cup fat-free milk
    2 teaspoons grated lemon peel
    1-1/4 cups granulated sugar, divided
    1/3 cup vegetable oil
    1/3 cup plain fat-free yogurt
    1/3 cup unsweetened applesauce
    1 large egg
    2 teaspoons vanilla extract
    2 cups plus 2 tablespoons cake flour (not self-rising)
    1-1/8 teaspoons baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    3 large egg whites
    1/8 teaspoon cream of tartar
    Confectioners' sugar


    1. Grind poppy seeds in spice mill, coffee grinder, or blender, scraping sides, until ground fine. Transfer to small saucepan with milk and lemon peel. Bring just to boil over high heat, stirring once. Remove from heat and let stand at least 1 hour or up to 4 hours.
    2. Heat oven to 350 degree F. Coat 8-cup fluted tube pan or Bundt pan with vegetable cooking spray. Coat with flour; tap out excess.
    3. Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla, and poppy-seed mixture in large bowl. Do not stir. Set aside.
    4. Sift cake flour, baking powder, baking soda, and salt in medium bowl. Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy. Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.
    5. Beat poppy-seed mixture until blended. At low speed, gradually beat in dry ingredients. Fold in egg whites. Spoon into prepared pan.
    6. Bake cake 45 minutes for Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool. Sift confectioners┐ sugar on top. Makes 16 servings.
    Make-Ahead Tip: Prepare cake. Wrap well in plastic wrap and freeze up to 1 month. Thaw at room tempeature 4 hours before serving.

    Nutritional Information
    Nutritional facts per serving
    calories: 185, total fat: 6g, saturated fat: 1g, cholesterol: 14mg, sodium: 144mg, carbohydrate: 30g, protein: 3g




previous page | recipe circus home page | member pages
mimi's cyber kitchen |