Recipe - Lemon-Poppy Seed Cake

1 pack (18.25 oz.) reduced fat
yellow cake mix
One half cup Sugar
1/3 cup Vegetable oil
One fourth cup Water
1 Carton (8 oz.) plain nonfat
yogurt
1 cup Egg substitute
3 tablespoon Lemon juice
1 tablespoon Poppy seeds
Vegetable cooking spray
Lemon Glaze

Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an
electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup
bundt pan coated with vegetable cooking spray.

Bake at 350 for 40 minutes or until wooden pick inserted in center of cake
comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan;
drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24
servings.

Lemon Glaze:
One half cup sifted powdered sugar 2 Tablespoons lemon juice

Combine powdered sugar and juice, stirring until smooth. Makes One fourth cup.

Recipe by: America's Best Recipes Posted to MCRecipe Digest V1 #643 by
L979@aol.com on Jun 11, 1997