Don’t Leave It Out: Lemon Poppy Seed Cake
January 20, 2007 by Stephanie Patag
Filed under Cakes
Cooking spray and flour for Bundt pan
1 1/2 cups all purpose flour
1 1/2 cups white whole wheat flour
1/3 cup poppy seeds
the zest from 1 lemon, finely chopped or grated
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cup sugar
4 large eggs
the juice from 1 large lemon
1 cup non-fat plain yogurt
1 cup confectioner’s sugar
1/2 cup lemon juice
2 tablespoons unsalted butter
Heat oven to 325 degrees F. Spray and flour Bundt pan and set aside. Whisk flours, poppy seeds, lemon zest, baking soda and salt in a bowl and set aside. Cream butter and sugar together in mixer bowl …read more
