Orange Poppyseed Cake

This cake is a nice low-point dessert that is perfect for this time of year. If you use Xylitol ( that natural sweetener that I recently discovered), the points value is only 3+.
This recipe comes from "Weight Watcher's" magazine

Orange Poppyseed Cake: serves 16 ( 4 points +)

• 2 c. cake flour
• 2 tsp. poppy seeds
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. sugar
• 3 T. olive oil
• 1 egg
• 1/2 c. skim milk
• 1/4 c. lemon FF yogurt
• grated zest of one orange

Glaze:

• 3 T. sugar
• 3 T. fresh orange juice
• 1 tsp. fresh lemon juice

Preheat oven to 350 and spray a 10" bundt pan with cooking spray.
For cake, whisk together first six ingredients.
In a mixing bowl, beat oil, egg, milk, yogurt and orange zest. Gradually add flour mixture and mix until just blended. Pour into pan. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes. Run a thin knife around pan to loosen cake. Invert onto a serving plate. Cool 15 minutes.
Meanwhile mix glaze ingredients in a saucepan. Bring to a boil. Cook and stir 2-3 minutes. Poke holes in cake with a skewer or toothpick. Brush glaze over cake. Cool completely.