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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 14 |
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I made this moist bundt cake one Sunday for a brunch after church, and no one believed it was light, shares Marcia Fuller of Sheridan, Montana. Ingredients:
1/4 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
4 egg whites |
1 cup (8 ounces) fat-free plain yogurt |
1/4 cup canola oil |
2 tablespoons lemon juice |
3-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons grated lemon peel |
4 teaspoons poppy seeds |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup fat-free milk |
glaze: |
1 cup confectioners' sugar |
2 tablespoons plus 1-1/2 teaspoons lemon juice |
1/2 teaspoon poppy seeds |
Directions:
1. 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.
2. 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.
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