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Lemon poppy seed cake

The recipe posted in today's digest was for muffins, and in case anyone
wants more aof a cake consistency - here goes -

Wet ingredients
8 oz plain non-fat yogurt
1/2 cup light corn syrup
3 cups sugar (yikes!)
1 tsp vanilla
1 cup ff egg substitute (or 8 egg whites)
2 tbls fresh lemon juice
zest from 1/2 lemon (grated fine)

Dry ingredients
3 cups flour
1/3 cup powdered sugar
1/2 tsp baking powder
1 tsp salt
2 tsp poppy seeds

Mix wet ingredients in a large bowl.  In a separate bowl, mix dry
ingredients.  Combine.  Bake in a greased Bundt pan at 300 for 1 hour 20
minutes.  The recipe suggests letting it cool for a while in the pan before
attempting to remove it.

If anyone experiments with reducing the sugar content, please repost!