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Add a photoServings: 12
Ingredients
- 3 x Large eggs
- 2 c. sugar
- 1 can evaporated skim lowfat milk (12 ounce.)
- 1 c. vegetable oil
- 3 c. flour
- 4 tsp baking pwdr
- 1 tsp lemon extract
- 3/4 tsp salt
- 3/4 c. poppy seeds
Directions
- Mix all ingredients together well.
- Grease bottom (only) of bundt pan.
- Bake at 350 for 1 hour or possibly till done.
- 1. A couple of areas of high fat:A. 3 Large eggs
- Reduce to 2 large Large eggs with 2 large egg whites. You might be able to get away with 1 large egg and 4 large egg whites.
- B. 1 c. vegetable oilReduce to 3 TBSP vegetable oil and add 3/4 c. unsweetened applesauce
- C. 3/4 c. poppy seeds3/4 c. poppyseeds have 3 grams of fat per serving !!! Reduce the poppy seeds to 3 TBSP and put them in a glaze: 1 c. confectioner's sugar, 2-3 TBSP fresh lemon juice and 1TBSP of lemon zest. The fat content now drops to1 gram of fat per serving-amazing, huh !!!
- In addition,1. Reduce the salt from 3/4 tsp. to 1/4 tsp.-you do not need as much.
- 2. The baking pwdr amount bothers me-try 3 tsp..
- 3. Generously spray the entire bundt pan (what size ) with vegetable oil
- spray (not grease) because now you have a reduced-fat recipe. Spraying withoil will add less saturated fat than butter will.
- 4. Baking may take a little longer-don't overbake
- 5. Add 2 TBSP lemon peel
- 6. TO BAKE:Place a rack in the center of an oven. Preheat oven to 350. Prepare pan by spraying with vegetable oil.
- Mix according to the New Classic Method instructions from my book: mix dry ingredients, mix wet/sugar ingredients with a mixer on high for 1 - 11/2 min, till frothy. Make a well in the center of the dry ingredients and add the wet/sugar ingredients. Mix gently-don't overmix. Gently turn batter into pan. Bake till the edges turn lightly brown, and the cake springs back when gently touched in the center. Don't Overbake. Let cold on wire rack for 10 min. Invert cake from pan and let cold on wire rack.
- When cooled, place on serving platter and drizzle lemon glaze over the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 509 | |
| Calories from Fat 225 | 44% |
| Total Fat 25.68g | 32% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.47g | |
| Cholesterol 61mg | 20% |
| Sodium 618mg | 26% |
| Potassium 208mg | 6% |
| Total Carbs 62.88g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 36.88g | 25% |
| Protein 8.46g | 14% |
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