Lemon Poppy Seed Cake Recipe

Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. yellow cake mix; 1/2 c. sugar; 1/4 c. water; 1 c. egg substitute; 2 Tbsp. poppy seed; 1/3 c. vegetable oil; 1 c. plain yogurt; 3 Tbsp. lemon juice; Lemon Glaze; vegetable cooking spray

Servings: persons

1
Combine cake mix and sugar in a large mixing bowl; add next 5 ingredients.
2
Beat at medium speed with mixer 6 minutes.
3
Stir in poppy seed.
4
Pour batter into a 10-cup Bundt pan coated with cooking spray.
5
Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center of cake comes out clean.
6
Cool in pan for 10 minutes.
7
Remove from pan; drizzle with Lemon Glaze and cool completely.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. yellow cake mix, 1/2 c. sugar, 1/4 c. water, 1 c. egg substitute, and more.

Yes, Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Cake

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