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Lemon Poppy Seed Coffee Cake

1 (18.25 oz) box lemon cake mix
1 cup water
1/3 cup applesauce
3/4 cup fat-free egg substitute
2 Tbsp poppy seeds

Glaze, optional:
1/2 cup powdered sugar
2 tsp lemon juice
1 tsp skim milk
1 drop yellow food coloring, optional

Preheat oven to 350°. Lightly spray a Bundt pan or 10”-tube pan with cooking spray. Mix together the cake mix and next 4 ingredients. Beat on medium for 1˝ - 2 minutes. Pour into the prepared pan and bake for 35-40 minutes. Cool in the pan for 10-15 minutes before turning onto a serving plate. (The cake may “over rise” and sink a little while cooking, but this is not a problem since it has the denser texture of a coffee cake.)

If you are using the glaze, combine the glaze ingredients, stirring well to eliminate lumps of sugar. Spoon over the cooled cake. (Like most glazes, some will run off. Just scoop it up and pour it over the top again until most of the glaze is on the cake.) Add just a few poppy seeds to the top if you like.

Per slice without glaze, approximately 149 calories; 2.7 g. fat; 28.0 g. carbohydrates; 15.7 g. sugars; .2 g. fiber; 2.8 g. protein

Per slice with glaze, approximately 164 calories; 2.7 g. fat; 31.8 g. carbohydrates; 19.4 g. sugars; .2 g. fiber; 2.8 g. protein

Susan in San Antonio
From Fizzy Meals, www.fizzymeals.com

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