Canola oil spray
¾ cup poppy seeds
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 Milkjust 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 Milkmixture. 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.
Serving Size
1⁄12 cake
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 326 |
Total Fat | 21g |
Calories from Fat | 188 |
Saturated Fat | 4g |
Cholestrol | 54mg |
Sodium | 329mg |
Total Carbohydrate | 31g |
Dietary Fiber | 1g |
Sugars | 14g |
Protein | 6g |
Calcium | 228mg |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
