Monday, July 27, 2009

Lemon Poppyseed Pound Cake

1 (18.25-ounce) package yellow cake mix (e.g. Duncan Hines Moist
1 (8-ounce) package brick-style fat-free cream cheese, softened
3/4 cup water
2 large eggs
2 egg whites
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon poppy seeds

1 cup sifted confectioners' sugar
3 to 4 teaspoons fresh lemon juice

To prepare the cake, preheat the oven to 350°F. Spray a 10-inch tube
cake pan with nonstick spray.

With an electric mixer on low speed,
beat the cake mix, cream cheese, water, eggs, egg whites, lemon zest,
lemon juice, and poppy seeds in a large bowl until moistened, about
30 seconds. Increase the mixer speed to medium and beat until well
blended, about 2 minutes.

Pour the batter into the pan.

Bake until a
toothpick inserted into the cake comes out clean, about 40 minutes.

Cool in the pan on a rack 20 minutes. Remove from the pan and cool
completely on the rack.

To prepare the glaze, stir together the
confectioners' sugar and lemon juice in a medium bowl until the
mixture forms a smooth, thick glaze. Spoon over the top of the cooled
cake, letting it drip down the sides.

162 calories, 3g fat, 1g sat fat, 24mg chol, 256mg sodium,
31g carbs, 0g fiber, 4g protein


  1. Tried it this way: very very good!

  2. ooohhhhhh thanks for the tip; I've got everything to make that.


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