1 pk (18.25 oz.) reduced fat
-yellow cake mix
1/2 c Sugar
1/3 c Vegetable oil
1/4 c Water
1 Carton (8 oz.) plain nonfat
-yogurt
1 c Egg substitute
3 tb Lemon juice
1 tb Poppy seeds
Vegetable cooking spray
Lemon Glaze
Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an
electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup
bundt pan coated with vegetable cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in center of cake
comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan;
drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24
servings.
Lemon Glaze:
1/2 cup sifted powdered sugar 2 Tablespoons lemon juice
Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup.
Yields
24 Servings