02/12/2010 09:03


This poppy seed lemon cake is a variation on the cakes I fell in love with however they are very bad for the waist line.  Using for base of the cake, the sponge cake!


5 egg whites

2 eggs

¾ cup sugar

2 t pure vanilla extract

1 t lemon extract

¼ cup fresh lemon juice

2 T poppy seeds

1 cup unbleached flour

1 t baking powder

¼ t salt


In a clean bowl, beat egg whites, graduating add ¼ cup sugar until stiff peaks form, set aside


Beat eggs with ½   cup sugar, vanilla, lemon extract and lemon juice.


Sift flour, baking powder and on top of egg mixture, mix in well.


Fold 1 cup of beaten egg whites into flour mixture and mix to lighten.


Pour batter into remaining beaten eggs whites and fold.


Spray a 10 inch tube pan with a nonstick spray, pour cake batter into pan, and bake in a preheated oven at 350 for 35 minutes.


Let cool 45 minutes before serving.


Serves 8


Per Serving 132 Calories; 1g Fat (8.7% calories from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 53mg Cholesterol; 172mg Sodium.  Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.