Lemmon-Poppy Seed Pound Cake Recipe




Lemmon-Poppy Seed Pound Cake Ingredients

1/2 cup reduced-fat margarine or
1 light butter
1 1/2 cup sugar
3 egg whites
2/3 cup unbleached flour
2/3 cup oat bran
1 1/2 tbsp poppy seeds
1/2 tsp baking soda
1 cup nonfat lemon yogurt
3 tbsp lemon juice
1 tbsp lemon rind, freshly grated --glaze
1/3 cup confectioners'sugar
2 tsp lemon juice

A Recipe for
Lemmon-Poppy Seed Pound Cake

 

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This is a recipe for Lemmon-Poppy Seed Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Lemmon-Poppy Seed Pound Cake

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.







Lemmon-Poppy Seed Pound Cake Directions

1. Beat margarine or butter and sugar until smooth. Beat in egg
whites. In large bowl, combine flour, oat bran, poppy seeds and
baking soda. Add flour mixture, yogurt, lemon juice and rind to
margerine mixture.

2. Spread batter in nonstick, 12-cup Bundt pan. Bake at 350 degrees
for 40 minutes or until toothpick comes clean. Cool in pan for 20
minutes. Invert onto a wire rack. For glaze, combine confectioners'
sugar with lemon juice. Drizzle on cake.

Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From
My Kitchen to Yours from "Secrets of Fat Free Baking" by Sandra
Woodruff. Meal Mastered by stut@liii.com.

Serves: 1

 

 

 

 

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Lemmon-Poppy Seed Pound Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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