Preheat oven to 350 degrees F. Lightly coat an 8x1 1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, poppy seeds, baking powder, baking soda, and salt.
In a large mixing bowl combine granulated sugar, egg yolks, and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat until just combined.
Thoroughly wash beaters. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up.
Diabetic Exchanges
Other Carb 1
Starch 1
Fat 1
Mark as Free Exchange 0
Tip
*Sugar Substitutes: Choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend to substitute for the 2/3 cup sugar. Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'n' Low® bulk or packets to substitute for the 2 tablespoons powdered sugar. Follow package directions to use amount equivalent to 2/3 cup sugar or 2 tablespoons sugar.
*Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 142 cal., 18 g carb., 8 g sugar
*Sugar Substitutes: Exchanges NO other carb.
*Sugar Substitutes: Carb Choices: 1
Serving Size 10 servings
Servings 1
- Amount Per Serving
- Calories 167
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Cholesterol 42mg15%
- Sodium 115mg5%
- Total Carbohydrate 27g9%
- Dietary Fiber 1g4%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees F. Lightly coat an 8x1 1/2-inch round cake pan with nonstick cooking spray; set aside. In a small bowl stir together flour, poppy seeds, baking powder, baking soda, and salt.
In a large mixing bowl combine granulated sugar, egg yolks, and oil; beat with an electric mixer on high speed for 2 minutes. Add yogurt and lemon peel. Beat until combined. Add flour mixture. Beat until just combined.
Thoroughly wash beaters. In a medium mixing bowl beat egg whites until stiff peaks form (tips stand straight). Stir one-third of the stiffly beaten egg whites into batter to lighten. Fold in remaining egg whites. Spread in prepared pan.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack for 10 minutes. Use tines of a fork to pierce cake. Slowly drizzle Lemon Glaze over cake. Cool completely. Invert to remove from pan; turn cake top side up.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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