Recipe

Low-fat Lemon Poppy Seed Cake Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 2 years ago Sweet lemony and crunchy cake, tender and fragant, can be baked as cake or muffins. At home disappears so fast... you better double the recipe and bake two!! Prep:15m Cook:35m Servings:12	Inmaculada
	lowfat easy lemon seeds

Ready for the oven

Sliced cake

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Ingredients

1 cup brown sugar

1/4 cup (1/2 stick ) unsalted butter, softened

½ cup applesauce

1 large egg, at room temperature

2 egg whites, at room temperature

3/4 cup low-fat milk

2 tsp vanilla extract

2 cups all-purpose flour (I used whole spelt flour)

2 Tbsp poppy seeds

3 Tbsp lemon juice

2 Tbsp grated lemon peel

2 tsp baking powder

1/4 teaspoon salt

Directions

Preheat oven to 350ºF. Grease and flour a cake pan, if using non-stick pan just grease. Set aside.**

Beat sugar, butter, applesauce, egg and egg whites in large bowl with electric mixer at medium speed until well blended. Add milk, lemon juice, and vanilla; mix well. Add flour, poppy seeds, lemon peel, baking powder and salt; beat about 2 minutes or until smooth.

Pour into prepared pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Gently loosen cake from pan with knife and turn out onto wire rack and cool for 5 minutes.

** You can easily turn this cake recipe into muffins, just grease muffin pan, fill 3/4 capacity and adjust baking time (they should bake in 10-12 minutes, depending on the oven).

** I have used non-stick miniature cake pans and baked for 20 minutes.

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