Low Fat Lemon Poppy Seed Cake Recipe

Name: Low Fat Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 box reduced-fat yellow cake mix; 1/2 cup sugar; 1/3 cup fat free sour cream; 1/4 cup water; 1 cup plain plain fat-free yogurt; 1 cup egg substitute; 3 tablespoons lemon juice; 2 tablespoons poppy seeds; Glaze; 1/2 cup powdered sugar; 2 tablespoons lemon juice

Servings: persons

Cake
1 box reduced-fat yellow cake mix
1/2 cup sugar
1/3 cup fat free sour cream
1/4 cup water
1 cup plain plain fat-free yogurt
1 cup egg substitute
3 tablespoons lemon juice
2 tablespoons poppy seeds
Glaze
1/2 cup powdered sugar
2 tablespoons lemon juice

1
Preheat oven to 350 degrees F.
2
Combine cake mix and sugar.
3
Add sour cream, water, yogurt, egg substitute and lemon juice.
4
Beat at medium speed for 5-6 minutes.
5
Stir in poppy seeds by hand.
6
Spray a bundt pan with cooking spray and pour in the batter.
7
Bake about 40 minutes or til a toothpick in center of cake comes clean.
8
Cool in pan for 10 minutes.
9
Stir glaze ingredients together and drizzle over warm cake.

320

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 12 ingredients. The key ingredients include: Cake, 1 box reduced-fat yellow cake mix, 1/2 cup sugar, 1/3 cup fat free sour cream, and more.

Yes, Low Fat 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.

Low Fat Lemon Poppy Seed Cake

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