Lemmon-poppy Seed Pound Cakecakes, low-fat 1/2 cup reduced-fat margarine or 1 light butter 1 1/2 cup sugar 3 egg whites 2/3 cup unbleached flour 2/3 cup oat bran 1 1/2 tablespoon poppy seeds 1/2 teaspoon baking soda 1 cup nonfat lemon yogurt 3 tablespoon lemon juice 1 tablespoon lemon rind, freshly grated --glaze 1/3 cup confectioners'sugar 2 teaspoon lemon juice 1. Beat margarine or butter and sugar until smooth. Beat in egg whites. In large bowl, combine flour, oat bran, poppy seeds and baking soda. Add flour mixture, yogurt, lemon juice and rind to margerine mixture. 2. Spread batter in nonstick, 12-cup Bundt pan. Bake at 350 degrees for 40 minutes or until toothpick comes clean. Cool in pan for 20 minutes. Invert onto a wire rack. For glaze, combine confectioners' sugar with lemon juice. Drizzle on cake. Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From My Kitchen to Yours from "Secrets of Fat Free Baking" by Sandra Woodruff. Meal Mastered by stut@liii.com. |
