Dessert

Lemon Poppyseed Yogurt Cake is for Dessert.

Lemon Poppyseed Yogurt Cake takes 10 minutes to prepare.

Lemon Poppyseed Yogurt Cake takes 35 minutes to cook.

Lemon Poppyseed Yogurt Cake makes 16 servings.

The ingredients for Lemon Poppyseed Yogurt Cake are:

Vegetable Cooking Spray
3/4 cup plain greek yogurt
.75 cup Egg Beaters
1 cup Diabetisweet white
1/2 teaspoon vanilla extract
1 tablespoon finely grated lemon zest
3/4 cup flour
3/4 cup Almond Flour
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon poppy seeds
1/4 cup oil

Glaze:
1/4 cup fresh lemon juice
1/3 cup Diabetisweet white

Here is how you make Lemon Poppyseed Yogurt Cake:

Preheat oven to 350 degrees. Coat a 9-inch cake pan with cooking spray and set aside.In a large bowl whisk together the yogurt, Egg Beaters, Diabetisweet, vanilla, and lemon zest. In another bowl combine the flour, almond flour, baking powder, salt, and poppy seeds. Whisk dry ingredient mixture into the yogurt mixture just until blended. Whisk in the oil until combined. Pour into the prepared cake pan and bake for 30-35 minutes or until a tester inserted in the middle come out clean. Cool on a wire rack, then turn onto serving plate.In a small bowl stir together the lemon juice and Diabetisweet. While cake is still warm, brush glaze over the cake. Cool completely.Makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Lemon Poppyseed Yogurt Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 135.2

• Total Fat: 6.5 g
• Cholesterol: 0.1 mg
• Sodium: 88.7 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 0.8 g
• Protein: 4.1 g