Delicious Poppy Seed Cake

Delicious Poppy Seed Cake

Nutritional Facts
Serving Size: 
<sup>1</sup>&frasl;<sub>12</sub> cake
Calories from Fat: 
188
Calories: 
326
Total Fat: 
21g
Saturated Fat: 
4g
Cholestrol: 
54mg
Sodium: 
329mg
Dietary Fiber: 
1g
Total Carbohydrate: 
31g
Sugars: 
14g
Protein: 
6g
Calcium: 
228mg
Total Time: 40 minutes
Cook Time: 40 minutes
Source: 

Makers of LACTAID® Brand Products

Great news – this moist and lemony cake is low in lactose, so you can enjoy it discomfort-free! 

Yields/Serves: 
12
servings
Ingredients: 

Canola oil spray

¾ cup poppy seeds

1 cup LACTAID® Fat-Free Lactose-Free Milk

½ pound unsalted margarine

1 cup sugar

3 large eggs

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

3 tablespoons fresh lemon juice

1 teaspoon lemon rind
 
  1. Preheat oven to 350 degrees F. Spray a 10-inch tube or Bundt pan with vegetable spray.
  2. In a small saucepan, heat poppy seeds and LACTAID® Fat-Free Lactose-Free Milk just to the boiling point. Remove from heat before it actually boils, set aside, and allow to cool for at least 15 minutes.
  3. Cream the margarine and sugar with an electric mixer on low speed.
  4. Add eggs one at a time, beating well after each one until well combined. Beat on high speed for 2 minutes.
  5. Sift dry ingredients together in a separate bowl.
  6. Add dry ingredients to the margarine mixture alternating with poppy seed/LACTAID® Fat-Free Lactose-Free Milk mixture. Begin and end with the dry mixture.
  7. Stir the dough just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
  8. Pour batter into the prepared pan.
  9. Bake for 40 minutes, or until a cake tester comes out clean.
  10. Cool for 10 minutes, then invert on a rack. Let stand until completely cooled.
Notes: 
 
Taco Influencer: 
Taco Influencer - Lactaid Brand