Lemon-Poppyseed Pound Cake

Serves 10

Ingredients

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Dash of salt
  • 2/3 cup sugar (granulated) or nonsugar sweetener
  • 2 egg yolks
  • 3 tbsp canola oil
  • 1/3 cup low-fat lemon-flavored yogurt
  • 2 tsp lemon zest
  • 2 egg whites
  • Lemon-Flavored Glaze

Preparation

  1. Preheat oven to 350 degrees.
  2. Lightly coat a cake pan or loaf pan with nonstick cooking spray. In a small bowl, add flour, poppy seeds, baking powder, baking soda, and salt, and stir together.
  3. In a large bowl combine granulated sugar, egg yolks, and oil. Mix with an electric mixer on high speed until combined, or about 2 minutes. Add yogurt and lemon peel and continue to beat until combined. Add flour mixture and beat more until just combined.
  4. Rinse beaters before next step. In a medium mixing whisk egg whites until stiff peaks form. Stir one-third of the egg whites into batter. Fold in the remaining egg whites. Pour batter evenly into pan.
  5. Bake cake for about 30 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool cake in pan for 10 minutes. Slowly drizzle Lemon Glaze over cake and cool completely. Remove from pan by turning upside down, then flip back up and cut into slices to serve.

Nutritional Information per Serving

  • 167 Calories
  • 6 g Fat
  • 42 mg Cholesterol
  • 27 g Carbohydrates
  • 3 g Protein

Source: Diabetic Living Online

Photo Course: Brooke Rosemary / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Cake

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