Low Fat Lemon Poppy Seed Cake Recipes

LOW FAT LEMON POPPY SEED CAKE

Steps:

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

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

LEMON-POPPY SEED CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
• Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

LEMON POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
• Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
• Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
• Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

HEART-HEALTHY LEMON POPPY-SEED CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
• Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
• To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.

GRANDMA'S LEMON POPPY SEED CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

HEALTHY LEMON POPPY SEED CAKE

Steps:

• 1. Preheat oven to 350°F. Spray 10-inch tube cake pan with nonstick cooking spray. Dust with flour, shaking off excess. Place poppy seeds in baking pan and cook until lightly toasted, about 4 minutes. 2. On sheet of waxed paper, combine flour, baking powder, baking soda, salt, and poppy seeds. In small bowl, whisk together whole eggs and egg white. 3. In large bowl, with electric mixer, beat butter, 1-1/2 cups of sugar, and lemon zest until creamy. Gradually beat in egg mixture, 1 teaspoon at a time, until light in texture. With rubber spatula, alternately fold in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended. Scrape batter into prepared pan, smoothing top. 4. Bake until toothpick inserted in center of cake comes out clean, about 35 minutes. Transfer to wire rack. 5. In small saucepan, stir together remaining 1/4 cup sugar and lemon juice. Bring to a boil over medium heat and cook, stirring, until sugar dissolves, about 2 minutes. 6. With a fork, prick holes in top of cake and pour hot syrup over cake. Transfer to wire rack and cool cake in pan for 10 minutes. 7. Run metal spatula around sides and center of cake, invert onto rack and cool before serving.