Makes 9 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/3 cup poppy seeds
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup margarine, melted
- 2 large egg whites, or 1/4 cup egg substitute
- 1/2 cup fat-free milk
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
Directions
- Preheat the oven to 350°;
- Prepare a 9-inch-square baking pan with nonstick pan spray;
- Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl;
- Add the margarine, egg whites, milk, lemon juice, zest, and vanilla;
- Mix just until the dry ingredients are moistened;
- Pour into the prepared pan;
- Bake 30 minutes, or until the cake springs back when the center is lightly pressed;
- Cool on a wire rack;
- Sift powdered sugar over the cake;
- Cut into 3-inch squares to serve.
Calories: 183
Protein: 4 g
Fat: 7 g
Carbohydrates: 26 g
Exchanges: Other Carbohydrate: 1-1/2, Fat: 1-1/2
 |
 |
 |
 |
 |
 |
 |
 |
 |