Friday, March 16, 2012

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


  • 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.

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