Lemon Poppy Seed Snack Cake
November 22, 2017
- Yields: 10 servings
Directions
1Preheat 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.
2In 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.
3Thoroughly 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.
4Bake about 30 minutes or until a toothpick inserted near the center comes out clean.
5Cool 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
Ingredients
Nonstick cooking spray
1 cup all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar or sugar substitute blend* equivalent to 2/3 cup
2 egg yolks
3 tablespoons canola oil
1/3 cup lemon low-fat yogurt
2 teaspoons finely shredded lemon peel
2 egg whites
Lemon Glaze
Nutrition Facts
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