Title: Lemon Poppy Seed Cake
Categories: None
Yield: 1 Servings

------------------------------WET INGREDIENTS------------------------------
8 oz Plain non-fat yogurt
1/2 c Light corn syrup
3 c Sugar; (yikes!)
1 ts Vanilla
1 c Ff egg substitute; (or 8 egg
-whites)
2 tb Fresh lemon juice
Zest from 1/2 lemon; (grated
-fine)

------------------------------DRY INGREDIENTS------------------------------
3 c Flour
1/3 c Powdered sugar
1/2 ts Baking powder
1 ts Salt
2 ts Poppy seeds

Mix wet ingredients in a large bowl. In a separate bowl, mix dry
ingredients. Combine. Bake in a greased Bundt pan at 300 for 1 hour 20
minutes. The recipe suggests letting it cool for a while in the pan before
attempting to remove it.
Posted to fatfree digest by "isabella capeci" on
May 8, 1998