Poppy Seed Cake Low Fat Recipes

SIMPLE ORANGE POPPY SEED CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray. Alternatively, line a standard 9"-round cake pan with foil, and lightly coat with nonstick cooking spray.
• To prepare the cake, whisk together the flour, orange zest, poppy seeds, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the honey and orange juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Bake at 350°F for 21-24 minutes or until a toothpick inserted into the center comes out clean and the center feels firm to the touch. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Just before serving, prepare the drizzle by stirring together the stevia and milk in a small bowl. Transfer the glaze to a zip-topped bag, cut off a tiny corner, and drizzle on top of the individual slices of cake.

LOW FAT LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix and sugar.
• Add sour cream, water, yogurt, egg substitute and lemon juice.
• Beat at medium speed for 5-6 minutes.
• Stir in poppy seeds by hand.
• Spray a bundt pan with cooking spray and pour in the batter.
• Bake about 40 minutes or til a toothpick in center of cake comes clean.
• Cool in pan for 10 minutes.
• Stir glaze ingredients together and drizzle over warm cake.

GUILT-FREE POPPY SEED CAKE-LOW FAT, LOW SUGAR

Steps:

• Preheat oven to 350°F.
• Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside.
• Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
• Add poppy seed filling and beat untill blended.
• Add vanilla and yogurt and beat just untill blended.
• Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
• In another bowl, beat egg whites with electric mixer until stiff peaks form.
• Fold egg whites into batter and spread in prepared pan.
• Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
• Cool; Remove from pan and completely cool. Serve immediately!

POPPY SEED CAKE (LOW FAT)

Steps:

• Mix all ingredients and beat about 2 minutes.
• Pour into greased bundt pan.
• Bake at 350 degrees for 1 hour or until done (will be golden brown).
• Cool 2-3 minutes before removing from pan.

LOW FAT LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 400 F (200 C).
• In bowl, combine flour, baking powder, baking soda and salt.
• Mix well.
• In large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds and lemon zest.
• Add dry ingredients to wet ingredients and combine until just moistened.
• Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
• Bake in preheated oven for 20-25 minutes or until done.
• Meanwhile in a small saucepan, bring lemon juice and sugar to boil.
• Remove from heat a cool until muffins are done.
• When muffins come out of the oven, prick the tops in a few places with a toothpick and spoon syrup over the top and allow to soak into the muffins.
• Cool and remove muffins from pan.
• *Should you want a more lemon flavor to the muffin, reduce buttermilk by 1 Tbsp and add 1 Tbsp fresh lemon juice to the batter*.

HEART-HEALTHY LEMON POPPY-SEED CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
• Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
• Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
• Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
• Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
• To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.