Lemon-Poppy Seed Cake
| Yield: | 24 Servings |
| Categories: | Desserts |
| 1 | pk | (18.25 oz.) reduced fat yellow cake mix |
| 1/2 | c | Sugar |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Water |
| 1 | Carton (8 oz.) plain nonfat yogurt | |
| 1 | c | Egg substitute |
| 3 | tb | Lemon juice |
| 1 | tb | Poppy seeds |
| Vegetable cooking spray | ||
| Lemon Glaze |
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