Poppy Seed Cake Low Fat 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.

GUILT-FREE POPPY SEED CAKE-LOW FAT, LOW SUGAR

Steps:

• Preheat oven to 350°F.
• Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside.
• Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat untill blended.
• Add vanilla and yogurt and beat just untill blended.
• Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
• In another bowl, beat egg whites with electric mixer until stiff peaks form.
• Fold egg whites into batter and spread in prepared pan.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
• Cool; Remove from pan and completely cool. Serve immediately!

LOW FAT LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 400 F (200 C).
• In bowl, combine flour, baking powder, baking soda and salt.
• Mix well.
• In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
• Add dry ingredients to wet ingredients and combine until just moistened.
• Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
• Bake in preheated oven for 20-25 minutes or until done.
• Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
• Remove from heat a cool until muffins are done.
• When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.
• Cool and remove muffins from pan.
• *Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.

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.

POPPY SEED CAKE (LOW FAT)

Steps:

• Mix all ingredients and beat about 2 minutes.
• Pour into greased bundt pan.
• Bake at 350 degrees for 1 hour or until done (will be golden brown).
• Cool 2-3 minutes before removing from pan.