Heavenly, Skinny Lemon Poppy Seed Bundt Cake
Ingredients
Ingredients for Cake:
- 1 (16.5 oz.) box Duncan Hines lemon cake mix
- 2½ tablespoons flour
- 1 (3.4 oz.) package instant lemon pudding
- 1 cup buttermilk
- ½ cup water
- ⅓ cup unsweetened applesauce
- ¼ cup canola oil
- ¼ cup poppy seeds (1.25 oz container)
- 2 tablespoons fresh lemon juice
- 3 egg whites
- 1 egg, I like Eggland’s Best eggs
Ingredients for Glaze:
- 1½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 drop yellow food coloring
Instructions
- Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray. In an electric mixer or large bowl, using a hand mixer, add the cake mix, flour, pudding, buttermilk, water, applesauce, canola oil, poppy seeds and lemon juice. Mix until blended. Add the egg whites, egg, and beat until smooth.
- Pour cake batter into the prepare Bundt pan. Spread evenly.
- Bake for 55-60 minutes until a toothpick inserted comes out clean. Remove from oven and cool for about 10 minutes. Carefully loosen all the sides with a knife and remove the cake onto a plate. Cool cake completely before glazing.
- To make glaze: In a small bowl add powdered sugar and lemon juice. Blend until very smooth. The glaze should be thick. Remove ¼ cup of glaze to a separate small bowl. Add the food color and mix well.
- Drizzle white glaze all around the top of the cake. Next, drizzle the yellow glaze on top of white glaze.
Nutrition
Serving: 1sliceCalories: 246kcalCarbohydrates: 43gProtein: 5gFat: 8gSodium: 352mgSugar: 10gPlus Points: 7