Low Fat Lemon Poppy Seed Cake Recipes

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LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Provided by Jasmine Starr

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 ¼ cups white sugar
1 cup unsalted butter, softened
4 eggs
½ cup poppy seeds
¼ cup finely grated lemon zest
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
  • Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g

GRANDMA'S LEMON POPPY SEED CAKE



Grandma's Lemon Poppy Seed Cake image

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It's always moist and wonderful. -Phyllis Harmon, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 10

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 335mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON POPPY SEED CAKE



Lemon Poppy Seed Cake image

This luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook. —Betty Bjarnason, Egbert, ON

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup warm water
1/2 cup canola oil
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon almond extract
1/3 cup poppy seeds
1/2 cup confectioners' sugar
Juice of 1 lemon
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 253 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 334mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON POPPY SEED LOAF



Lemon Poppy Seed Loaf image

This has a nice fresh lemon flavor. Makes nice muffins, also.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3 eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  • Sift together flour, baking soda, and salt. Set aside.
  • In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  • Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g

LEMON-POPPY SEED CAKE



Lemon-Poppy Seed Cake image

The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g

LOW FAT LEMON POPPY SEED CAKE



Low Fat Lemon Poppy Seed Cake image

I found this recipe in the "Women Who Can Dish It Out" Cookbook. This is a very moist cake. No one will ever know it's low fat unless you tell them.

Provided by Junebug

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 10

1 box reduced-fat yellow cake mix
1/2 cup sugar
1/3 cup fat free sour cream
1/4 cup water
1 cup plain plain fat-free yogurt
1 cup egg substitute
3 tablespoons lemon juice
2 tablespoons poppy seeds
1/2 cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cake mix and sugar.
  • Add sour cream, water, yogurt, egg substitute and lemon juice.
  • Beat at medium speed for 5-6 minutes.
  • Stir in poppy seeds by hand.
  • Spray a bundt pan with cooking spray and pour in the batter.
  • Bake about 40 minutes or til a toothpick in center of cake comes clean.
  • Cool in pan for 10 minutes.
  • Stir glaze ingredients together and drizzle over warm cake.

HEART-HEALTHY LEMON POPPY-SEED CAKE



Heart-Healthy Lemon Poppy-Seed Cake image

Make and share this Heart-Healthy Lemon Poppy-Seed Cake recipe from Food.com.

Provided by Chef Catherine Hofs

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 18

1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1/4 cup poppy seed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons lemon zest, freshly grated
2 tablespoons lemon juice
2 large eggs, at room temperature
2 large egg whites, at room temperature
1 1/4 cups sugar
3/4 cup confectioners' sugar, plus more
confectioners' sugar, for dusting
3 tablespoons lemon juice
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
  • Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
  • Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
  • Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
  • Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
  • Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
  • To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.

Nutrition Facts : Calories 204.2, Fat 5.3, SaturatedFat 0.6, Cholesterol 23.2, Sodium 126.8, Carbohydrate 36.6, Fiber 1.9, Sugar 21.5, Protein 4

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