[cooked-sharing]

Lemon Poppy Seed Snack Cake
Yields1 Serving
 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
1

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.

2

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.

3

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.

4

Bake about 30 minutes or until a toothpick inserted near the center comes out clean.

5

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

Nutrition Facts

1 servings

Serving size

10 servings


Amount per serving
Calories167
% Daily Value *
Total Fat 6g8%
Saturated Fat 1g5%
Cholesterol 42mg15%
Sodium 115mg5%
Total Carbohydrate 27g10%
Dietary Fiber 1g4%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

Directions

1

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.

2

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.

3

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.

4

Bake about 30 minutes or until a toothpick inserted near the center comes out clean.

5

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.

Notes

Lemon Poppy Seed Snack Cake

Home / Diabetes Recipes / Recipes / Lemon Poppy Seed Snack Cake

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