Lemon Poppyseed Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 82.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 242.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Lemon Poppyseed Cake calories by ingredient
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Works well as cupcakes and muffins Works well as cupcakes and muffins
Number of Servings: 12


    1.5 C Whole Wheat Pastry Flour
    1 C Splenda
    1 tsp Baking Powder
    1 tsp Baking Soda
    .5 tsp Salt
    1.5 C Unsweetened Applesauce
    1 tsp Vanilla Extract
    1 T Poppyseeds
    1 T Lemon Juice


1. Preheat oven to 350 degrees.
2. Line a bread pan with tin foil, or a muffin tin with cupcake liners.
3. Mix together the flour, baking powder, baking soda, splenda, salt and poppyseeds.
4. In a seperate bowl mix together the applesauce, vanilla, and lemon juice.
5. Add the dry ingredients to the wet ingredients a little bit at a time, stirring until just combined. You don't want to add the dry ingredients all at once, take your time and mix slowly.
6. Pour the mixture into the cupcake liners or bread pan. If making cupcakes, bake for 15-17 minutes. If making it in a bread pan, bake for 30-35 minutes or until a toothpick inserted in the center of the pan comes out clean.
7. Let cupcakes cool and place on a wire rack or gently lift cake out of the pan by grabbing the tinfoil and gently lifting the cake out. Gently remove the tinfoil from the cake and allow to cool completely on a wire rack. Once cool, slice into 12 slices and enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user STARLINA.

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