I shouldn't give away what is destined to become my "secret family recipe" cake that I serve to all guests from now until eternity. I also shouldn't spill the beans that this cake is not only low fat, but also really Weight Watchers friendly.
But you are catching me in a moment of luscious lemon poppy seed stupor, so I'm going to do it anyway.
- 1 box yellow cake mix
- 1/2 cup sugar
- 1/3 cup fat free sour cream
- 1/4 cup water
- 1 cup low fat vanilla yogurt (I think Dannon is the best)
- 1 cup Egg Beaters or egg substitute
- 3 tablespoons lemon juice
- 2 tablespoons poppy seeds
Pour into a bundt pan and bake at 350 degrees for about 40 minutes.
Remove from oven when a toothpick inserted in center comes clean. Let cool in pan for 10 minutes and then top with Holy Cow Lemon Glaze.
Holy Cow Lemon Glaze
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
(You can also make these into mini-muffins - it makes about 90 mini muffins; bake about 12-15 minutes; each one is less than 18 calories!!)
And pure bliss.
Oh, why is it called "Holy Cow Lemon Poppy Seed Cake?"
Because "holy cow" is what Vern said when he took the first bite.