Lemon Poppyseed Bundt Cake (low-fat)

[JayBassin]

Lemon Poppyseed Bundt Cake (low-fat)

Serves 10 as Dessert.

• 2-1/2 c All purpose flour
  
• 2 T double-acting baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 1 c Unsweetened applesauce
  
• 1 c Egg beaters (or other egg substitute)
  
• 1-1/2 c sugar (or Spenda)
  
• 1/4 tsp poppyseeds
  
• 1/4 c fresh-squeezed lemon juice
  
• 2 T minced lemon zest (from 2 lemons)
  
• 1/4 tsp lemon oil
  

Preheat oven to 350°F.

Sift together flour, baking powder, baking soda, salt

Beat together until smooth and creamy applesauce (or any combination of pureed fruits such as overripe bananas), Eggbeaters (or 4 eggs), sugar

Stir in poppyseeds, lemon juice (juice of 2 lemons), lemon zest from 2 lemons.

Mix dry mixture into egg mixture until just blended.

Immediately pour into bundt pan sprayed with cooking oil. Bake 50-55 minutes until cake springs back and begins to shrink away from pan.

Keywords: Dessert, Easy, Cake, Healthy Choices

( RG1394 )