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Lemon Poppy Seed Cake
Source: dLife

Cake with a blend of lemon and poppy seed.

Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Easy

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
1 Fat , 2 Other Carbs
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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1 each  yellow cake mix, 18.5 ounce package
0 1/4 cup  canola oil
0 1/4 cup  cold water
1.3333 cup  plain nonfat yogurt
1 each  eggs
3 each  egg whites
1 tsp  almond extract
8 tbsp  pure lemon extract
1 tbsp  poppy seed
1 cup  confectioners sugar
  1. Preheat the oven to 360 degrees F. Use a 10-inch Bundt pan and coat with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Take out the cake from pan and put into a serving plate. Drizzle with lemon glaze.

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