Lemon Poppy-Seed Cake

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Makes: 16  servings Prep 20 mins Bake 350°F 45 mins Stand 1 hr


  • 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 tablespoons  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.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)185,
  • Fat, total(g)6,
  • chol.(mg)14,
  • sat. fat(g)1,
  • carb.(g)30,
  • pro.(g)3,
  • sodium(mg)144,
  • Percent Daily Values are based on a 2,000 calorie diet
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