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Lemon Poppy Seed Cake with Candied Lemon Glaze

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 16
Calories 125 kcal

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.