Directions:
- Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.67 Kcal (2791 kJ) | ||
| Calories from fat | 74.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Cholesterol | 32.14mg | 11% | |
| Sodium | 214.65mg | 9% | |
| Potassium | 163.33mg | 3% | |
| Total Carbs | 133.29g | 44% | |
| Sugars | 35.97g | 144% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 79.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 263.6 Kcal (1104 kJ) | ||
| Calories from fat | 29.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 13% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 11% | |
| Sodium | 84.87mg | 9% | |
| Potassium | 64.58mg | 3% | |
| Total Carbs | 52.7g | 44% | |
| Sugars | 14.22g | 144% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 4.18g | 21% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 31.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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