Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
February 8, 2006

Lemon Poppy Seed Cake




1/2 Cup Splenda (Sugar substitute)
1/4 Cup water
1 Cup Frozen Egg Beaters (Thawed)
1/3 Cup Vegetable Oil
1 (8oz) Carton Plain non-fat Yogurt
1 Tablespoon Poppy Seed
1 box (18.5 oz) Low Fat Yellow Cake Mix

Pre-heat oven to 350 degrees.  Combine cake mix and sugar in a large bowl.  Add oil and next 4 ingredients.  Beat at medium speed with electric mixer for 6 minutes.  Stir in Poppy Seed.  Pour batter into a 10 cup Bundt pan coated with cooking spray and floured.  Bake for 40 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and drizzle with Lemon Glaze and cool on a wire rack. 

LEMON GLAZE:  1/2 Cup sifted powdered sugar.  2 Tablespoons lemon juice.  Combine ingredients and stir until smooth.