Lemon-Poppy Seed Pound Cake

Yield: 1 cake

1/2 c Reduced-fat margarine or Light butter 1 1/2 c Sugar 3 Egg whites 2/3 c Unbleached flour 2/3 c Oat bran 1 1/2 tb Poppy seeds 1/2 ts Baking soda 1 c Nonfat lemon yogurt 3 tb Lemon juice 1 tb Lemon rind, freshly grated ---glaze 1/3 c Confectioners' sugar 2 ts 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 margarine 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.

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