Lemon Poppy Seed Cake - cooking recipe

Ingredients

6 Tbsp. margarine, softened
1/2 c. firmly packed light brown sugar
1/2 c. plain low fat yogurt
1 whole egg
2 egg whites
3 tsp. fresh lemon juice
1 3/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. skim milk
2 Tbsp. poppy seeds
1 Tbsp. grated lemon peel
1 c. powdered sugar
2 Tbsp. plus 1 1/2 tsp. lemon juice
1/2 tsp. poppy seeds

Preparation

Preheat oven to 350\u00b0. Grease and flour 6 c. bundt pan. Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and 3 Tbsp. lemon juice. Set aside. Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix in 2 Tbsp. poppy seeds and lemon peel. Pour batter into prepared pan. Bake about 40 minutes or until cake is golden brown and wooden toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan to wire rack; cool completely. For lemon glaze, mix powdered sugar with 2 Tbsp. plus 1 1/2 tsp. lemon juice until of desired consistency. Spoon glaze over cake and sprinkle with 1/2 tsp. poppy seeds.