This recipe is inspired from a recipe I found at Amy’s Healthy Baking. While her recipe is fabulous as it is, I do not care for Stevia, so made this with sucralose and erythritol. I also wanted to make the cake lower in fat by eliminating the already small amount of butter in her recipe. So, I experimented and came up with this version. To make the cake look fancier, I modified this lemon glaze recipe to make it low sugar and poured over the cake once it was done. The result is a delicious, low calorie, low fat cake that is bursting with bright lemon flavors, which make the long summer days even brighter.
Lemon Poppy Seed Cake with Candied Lemon Glaze
Ingredients
Cake – Dry Ingredients
- 400 gms All purpose flour
- 50 gms White whole wheat flour
- 2¼ cup Granulated Splenda (sucralose) substitute with equal quantity of sugar if you like
- 2¼ tsp Baking soda
- 1½ tsp Baking powder
- ½ tsp Salt
- 1½ tbsp Black poppy seeds
- 5 tbsp Lemon zest from 5 large lemons
Cake – Wet Ingredients
- 4 Egg whites
- 1 cup Nonfat milk
- ½ cup Unsweetened apple sauce
- 1 tbsp Nonfat greek yogurt
- ¾ cup Freshly squeezed lemon juice from 4-5 large lemons
Candied Sliced Lemon Glaze
- 2 Lemons cut in round thin slices
- ½ cup Freshly squeezed lemon juice from 3-4 large lemons
- 1 cup Confectioner's erythritol substitute with equal quantity of confectioner's sugar if you like
- ⅛ cup Granulated sugar
Instructions
- Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
- Whisk together all the dry ingredients in a medium bowl. I use Splenda but you can easily sub in sugar or granulated erythritol in the recipe.
- In a separate large bowl, whisk together all the wet ingredients.
- Add the dry mixture in to the wet mixture, one-third at a time, until all of it is well incorporated in the wet mixture.
- Spread the batter into the prepared pan. Bake at 350°F for 55-65 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the lemon glaze. Place all ingredients in a small saucepan over medium heat, and bring to a low boil. Again, to lower the calories I use confectioner's erithrytol but you can use regular sugar instead. Cook, stirring constantly, about 7 to 10 minutes or until sweetener has dissolved and mixture has thickened slightly. Cool about 10 minutes.
- Once cake is baked, cool it in the pan for 10 minutes and then transfer to a wire rack.
- Remove lemon slices from lemon glaze, and place on top of cake. Drizzle with lemon glaze. Continue to cool on wire rack.
