Poppy Seed Cake


8 servings
Poppy Seed Cake


  • 1-1/4 cups flour
  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1-tablespoon poppy seeds
  • 2-1/4 teaspoons baking powder
  • 2 tablespoons non/lowfat margarine
  • 1 cup skim milk
  • 2 teaspoons lemon peel, grated
  • 1-1/2 teaspoons vanilla
  • 3 egg whites or 3 tablespoons egg substitute, lightly beaten


  • Lightly coat an 8-inch baking pan with nonstick cooking spray (nonfat) and flour.
  • Combine first 6 ingredients in a bowl.
  • Combine remaining ingredients in another bowl and add to flour mixture until blended.
  • Pour batter into pan and bake at 350 degrees F for 35 minutes.
  • Remove from pan to cool on a wire rack.

Nutritional Information:

  • Serving Size: 1/8 of cake
  • Calories: 220
  • Fat: 4 g
  • Cholesterol: 45 mg
  • Protein: 5 g
  • Carbohydrates: 40 g
  • Fiber: 0.5 g
  • Sodium: 250 mg
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