Lemon Poppy Seed Cake
¾ c. sugar
1 T. poppy seeds
1 tsp. baking soda
¾ c. skim milk
3 T. fresh lemon juice
3 T. vegetable oil
1 tsp. grated lemon rind
2 egg whites, beaten
Preheat oven to 375. Spray an 8-by-8 inch square baking dish with floured baking spray. In a large bowl, combine the flour, sugar, poppy seeds and baking soda. Stir well, and make a well in the center.
In a medium bowl, combine the skim milk, lemon juice, oil, lemon rind and egg whites. Add this mixture to the well in the flour mixture. Stir just until the dry ingredients are moistened.
Spoon the batter into the prepared baking dish. Bake for 28 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the oven and cool 10 minutes in the pan on a wire rack.
Nutrition Information: per 1/9 recipe
Calories 202, Total fat 5 g, Cholesterol trace mg, Sodium 116 mg, Carbohydrate 35 g, Fiber 0.5 g, Sugar 17 g, Protein 4 g