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Lemmon-poppy Seed Pound Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

1/2  cup  Reduced-fat margarine or
    Light butter
1 1/2  cups  Sugar
3    Egg whites
2/3  cup  Unbleached flour
2/3  cup  Oat bran
1 1/2  tablespoons  Poppy seeds
1/2  teaspoon  Baking soda
1  cup  Nonfat lemon yogurt
3  tablespoons  Lemon juice
1  tablespoon  Lemon rind, freshly grated
1/3  cup  Confectioners'sugar
2  teaspoons  Lemon juice

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

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