Lemon Poppy Seed Snack Cake

Submitted by Suzy-Que in Idaho

"This was on a little card in the middle of my Cooking Light Mag (I think). It was an advertisement from Kelloggs. This recipe is amazing...it is lowfat, low sugar and high in fiber. I am very surprised at how moist it is and a very nice lemon flavor. I have made it with All-Bran and when I didn't have any I made it with Fiber One (Original). Sorry Kelloggs, I liked the Fiber One better. Just crush them up a little. Enjoy!!"

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 1 cake
• Serves: 16

ingredients

• 1 cup all-purpose flour
• 1⁄4 cup sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt (optional)
• 1 tablespoon poppy seed
• 1 cup Kellogg's all-bran cereal or 1 cup original fiber-one all-bran cereal
• 1⁄4 cup nonfat milk
• 2 egg whites
• 3 tablespoons vegetable oil
• 1 cup fat-free lemon yogurt
• 1 tablespoon lemon peel, grated
• 1 teaspoon powdered sugar

directions

1. Stir together flour, granulated sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
2. In large mixing bowl, combine bran cereal (crushed), milk, egg whites, oil, lemon peel, lemon yogurt. Let stand about five minutes or until cereal softens. Add flour mixture, stirring only until combined. Spread evenly in 8 X 8 inch pan coated with cooking spray.
3. Bake at 350 deg. about 25 minutes or until wooden pick inserted in center comes out clean. Cool and dust with powdered sugar before serving.
4. Cut into 16 pieces and cover with plastic wrap to keep moist.