Lemon Poppy Seed Cake

  • Yield: 16 servings


1-- (18 1/2-ounce) box light yellow cake mix
1/4cup canola oil
1/4cup water
1 1/3cups plain nonfat yogurt
1large egg
3large egg whites
1teaspoon almond extract
1/3cup lemon juice
1tablespoon poppy seeds
Lemon Glaze:
1cup confectioners' sugar
3tablespoons lemon juice


  1. Preheat oven to 350F.  Coat a 10-inch bundt pan with nonstick cooking spray and dust with flour.
  2. To prepare the cake:  In a large mixing bowl, combine cake mix, oil, water, yogurt, egg, egg whites, almond extract and lemon juice.  Beat with a mixer at medium speed for 6 minutes.  Stir in poppy seeds.  Pour batter into bundt pan and bake 40 minutes, or until a wooden pick inserted in the center of the cake comes out clean.  Cool in a pan on a wire rack 10 minutes.
  3. Meanwhile, make the Lemon Glaze:  Combine confectioners' sugar and lemon juice, stirring until smooth.  Remove cake from the pan onto a serving plate and drizzle with Lemon Glaze.

Nutritional Info *per serving

  • Calories 170
  • Fat 5.4g
  • Saturated Fat .6g
  • Cholesterol 11mg
  • Sodium 91mg