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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Poppy Seed Cake

Source: dLife

Cake with a blend of lemon and poppy seed.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	178.8

Total Carbs	28.1 g

Dietary Fiber	0.4 g

Sugars	18.5 g

Total Fat	6.3 g

Saturated Fat	0.8 g

Unsaturated Fat	2.1 g

Potassium	42.3 mg

Protein	2.9 g

Sodium	197.6 mg

Dietary Exchanges 6.3 Fat, 0.0 Fruits, 0.0 Meat, 0.1 Milk, 1.7 Other Carbs, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each yellow cake mix, 18.5 ounce package 0.25
0 1/4 cup canola oil 0.25
0 1/4 cup cold water 1.3333
1.3333 cup plain nonfat yogurt 1.0
1 each eggs 3.0
3 each egg whites 1.0
1 tsp almond extract 8.0
8 tbsp pure lemon extract 1.0
1 tbsp poppy seed 1.0
1 cup confectioners sugar

Directions

Preheat the oven to 360 degrees F. Use a 10-inch Bundt pan and coat with nonstick cooking spray.
Use a large mixing bowl,and combine the cake mix, oil, water, yogurt, egg, egg white, almond extract, and 1/3 cup of lemon juice.
Beat until creamy. Add and stir in the poppy seeds. Pour batter into Bundt pan, bake for 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Put pan on a wire rack for 10 minutes. Combine confectioners sugar and the remaining 3 teaspoons of lemon juice to make glaze, stir until it is smooth.
Take out the cake from pan and put into a serving plate. Drizzle with lemon glaze.