Poppy Seed Lemon Cake

Name: Poppy Seed Lemon Cake
Ingredients: 1/4 cup butter, softened; 1 cup packed brown sugar; 2 large eggs, room temperature; 4 large egg whites, room temperature; 1 cup fat-free plain yogurt; 1/4 cup canola oil; 2 tablespoons lemon juice; 3-1/2 cups all-purpose flour; 2 tablespoons grated lemon zest; 4 teaspoons poppy seeds; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fat-free milk; 1 cup confectioners' sugar; 2 tablespoons plus 1-1/2 teaspoons lemon juice; 1/2 teaspoon poppy seeds

17 ingredients

2 steps

Ingredients

1/4 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
4 large egg whites, room temperature
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3-1/2 cups all-purpose flour
2 tablespoons grated lemon zest
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
1 cup confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons lemon juice
1/2 teaspoon poppy seeds

Directions

1

Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon zest, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
2

Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.