Name: Lemon Poppy Seed Quick Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 - 10 inch Bundt pan
Ingredients: 1 (18.25 ounce) package reduced fat yellow cake mix; 2 tablespoons poppy seeds; 1 (8 ounce) container lemon yogurt; ⅓ cup water; ¼ cup vegetable oil; ⅓ cup sugar; 2 eggs; ¼ cup lemon juice

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) package reduced fat yellow cake mix
2 tablespoons poppy seeds
1 (8 ounce) container lemon yogurt
⅓ cup water
¼ cup vegetable oil
⅓ cup sugar
2 eggs
¼ cup lemon juice

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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Step 2

In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Step 3

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

Per Serving:

332 calories; protein 4.9g; carbohydrates 53.1g; fat 11g; cholesterol 37.6mg; sodium 359.8mg. Full Nutrition

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Ingredients

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