Lemon Poppy Seed Cake

This cake is really good; and it's a low fat (guilt free) cake!
1 (18.25oz) package reduced fat yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 (8oz) carton plain nonfat yogurt
1 cup frozen egg substitute, thawed
3 TBS lemon juice
1 TBS poppy seeds
Lemon Glaze (recipe below)
Preheat oven to 350.
Combine the cake mix and sugar; add the oil and next 4 ingredients. Beat at a medium speed with a mixer for 6 minutes. Stir in poppy seeds. Pour batter into a greased bundt pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cake on wire wrack 10 minutes then remove the cake from the pan; drizzle the lemon glaze on top and cool completely.
Lemon Glaze:
1/2 cup powder sugar
2 TBS lemon juice
Combine until smooth. Pour over hot cake.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31