Lemon Poppy Seed Snack Cake
Recipe from Kellogg's

This recipe offers a double dose of lemon--lemon yogurt and lemon peel. If you like, add a dollop of whipped topping and a sprinkling of fresh berries to every piece.


Lemon Poppy Seed Snack Cake

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Servings: 9
Prep Time: 20 mins
Total Time: 1 hr 30 mins
Related Categories: Cake, Desserts, Lemon Cake, Lemons, Low Calorie Desserts, Low Carb Desserts, Low Fat Desserts, Low Fat Snacks, Low Sodium
 
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Ingredients
  • 1  cup
    all-purpose flour
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  • 1/4  cup
    granulated sugar
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  • 1  teaspoon
    baking powder
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  • 1/2  teaspoon
    baking soda
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  • 1/4  teaspoon
    salt (optional)
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  • 1  tablespoon
    poppy seeds
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  • 1  cup
    All-Bran® Original
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  •  
    OR
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  • 1  cup
    All-Bran® Bran Buds®
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  • 1/4  cup
    fat-free milk
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  • 2 
    egg whites
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  • 3  tablespoons
    vegetable oil
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  • 1  cup
    (8 oz.) low-fat, lemon flavored yogurt
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  • 1  tablespoon
    grated lemon peel
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  • 1  teaspoon
    powdered sugar
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Directions
1.
Stir together flour, granulated sugar, baking powder, soda, salt and poppy seeds. Set aside.
2.
In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, milk, egg whites, oil, yogurt and lemon peel. Let stand about 5 minutes or until cereal softens. Add flour mixture, stirring only until combined. Spread evenly in 8 x 8 x 2-inch pan coated with cooking spray.
3.
Bake at 350 degrees F about 25 minutes or until wooden pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
Nutrition information
Calories 160, Total Fat 6 g, Saturated Fat .5 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 25 g, Fiber 3 g, Protein 5 g, Daily Values: Vitamin A 4%, Vitamin C 8%, Calcium 10%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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